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Cauliflower T-Bone Steak

by Jason Neroni
side
Yield: 2 to 4 servingsPrep: 15 minutesCook: 2.25 hoursTotal: 2 hours, 30 minutes
Source: http://www.foodrepublic.com/2014/02/17/cauliflower-t-bone-steak-recipe

Ingredients

produce
  • 1lemon(juice)
  • 4 clovesgarlic
  • 1cauliflower
pantry staple
  • 4 cupsvegetable stock
  • 3 tablespoonssalt
other
  • 1 cupwhite wine
  • 1/4 cupolive oil
  • 1bay leaf

Instructions

  1. Preheat oven to 350 F.
  2. Trim "steaks" out of the cauliflower by removing a good portion of the outer part where the core does not connect the inner network of cauliflower. You should be able to cut off 2-4 steaks depending on the size of the cauliflower. Reserve the scrapes for pasta filling, soups or pickles.
  3. Place "T-bone" in a casserole dish with the rest of the ingredients. Wrap with foil and roast for 2 hours or until fork-tender.
  4. Once cooked, remove from liquid. Dry the cauliflower well using paper towels.
  5. Heat a cast-iron pan over medium-high heat, add a splash of olive oil and sauté the cauliflower on each side until golden-brown, about 5 minutes.
  6. Serve with a drizzle of olive oil and a squeeze of lemon.