If you want cauliflower to shine as the main entree, go big. This cauliflower “steak” is made with whole heads—leaves and stems removed—to create a hearty, satisfying meal perfect for vegans, vegetarians, or meat-eaters looking for something that’ll shake up dinner.
It also works as a healthy side to complement meat—should you go the carnivore route. (Serves 4 as a main and 6 as a side dish).
Recipe courtesy of Michael Chernow of Seamore’s, New York City
Makes 4-6 servings
- 19 medium tomatillos
- 3 jalapeños, seeded and ribs removed
- 1⁄2 white onion
- 1⁄2 bunch cilantro, stems removed and roughly chopped
- 1⁄2 tbsp salt
- 1 avocado
- 2 medium to large heads cauliflower, leaves and stems removed, cut into 11⁄2- to 2-inch slabs
- Olive oil
How to make it