Hi friends, it has been awhile! Jazz Fest, work stress, my car flooding again and other life stuff has taken me away from blogging. I am slowly getting back to normal so let's get back to blogging!
I am so excited that I am back to having Covey Rise produce hauls in my life. Every week I get a share of local veggies to inspire me to eat healthy and make new things for the blog. The first week had a bunch of cauliflower. It was the premiere of Game of Thrones, so I decided to make a vegetarian meal to make up for all the carnage on the screen.
I saw this recipe for cauliflower steaks on Epicurious and thought it would be the perfect meal for that Sunday. In addition, it came with a salad recipe for which I had everything on hand! Score! I am not a fan of mayo, so I subbed sour cream for that. I had canned green beens so I used that instead of roasting. These changes were just fine!
This is a great vegetarian meal and has sooooooo much flavor! Make this and let me know how you like it. Perfect for a Meatless Monday! Linking up with Meal Plan Monday and Tasty Tuesdays. Full recipe to follow the montage.
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| Who needs meat when you can get it on the screen!? |
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| The cast, minus a late addition. |
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| I mean this salad y'all! |
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| Roasting before breading is the way to go! So much flavor! |
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| Look how yummy! |
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| Pin it and bring it to your table! |
Cauliflower Steaks and Tomato Two Bean Salad (Adapted from Epicurious)
1 large head of cauliflower
1/2 cup olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
3 garlic cloves, finely chopped
3/4 teaspoon finely grated lemon zest
1/3 cup chopped parsley, plus more for serving
1/3 cup breadcrumbs
1/4 cup freshly grated Parmesan
1 (15-ounce) can white beans, rinsed, drained
1 (15-ounce) can green beans
1 cup red cherry tomatoes, halved
1/2 cup chopped marinated artichoke hearts
3 tablespoons sour cream
1 teaspoon Dijon mustard
Arrange racks in middle and upper third of oven; preheat to 425°F. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice in the center from top to bottom to yield 2 (1") "steaks"; reserve remaining cauliflower for another use. Place cauliflower on a rimmed baking sheet. Brush both sides with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.
Add garlic, lemon zest, 1/3 cup parsley, and remaining oil, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a mason jar or other vessel and shake until smooth. Pour over green beans, white beans, tomatoes and artichokes and toss to combine. Add breadcrumbs and Parmesan to a bowl and mix with your hands. Whisk sour cream and mustard in a small bowl.
Remove sheet from oven. Spread sour cream mixture over cauliflower. Dredge in breadcrumb mixture until spread evenly over all cauliflower. Return to oven and cook until topping starts to brown, 5–7 minutes more.
Divide cauliflower and salad among plates. Top with parsley.
Happy Cooking!
Missy
Happy Cooking!
Missy
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