12 Days of Christmas Treats – winter white edition
Day 5 – roasted cauliflower steaks drizzled with creamy cognac sauce
cauliflower – the pretty and delicious vegetable!
Occasionally, an almost forgotten vegetable steps back into the limelight. In the last few years, cauliflower has become so popular. All of the sudden, everyone is using cauliflower in everything! It has been ground up to mask a potato. (I have not jumped on that train yet) It has been used to mimic a pizza crust. (not sure about that one either) I guess I just love cauliflower in its simplest form. A delicious, pretty, and crunchy vegetable.
have you tried the newest steaks on the menu??
In my opinion, the most exciting thing that has happened to cauliflower is the grand idea of cutting it up in thick chunky pieces, or “steaks”. I especially love roasting the cauliflower steaks and using them as bread for a sandwich. If you decide to chop that beautiful head of cauliflower to make steaks, you will have some waste. The smaller pieces may be added to a crudite platter, or be simply munched on for a snack.
All things considered, cauliflower steaks may be my new favorite vegetable! And that is saying a lot, because I love every kind of vegetable. There is something about the roasted caramelization that makes it irresistible. Suddenly we need a mouth watering sauce to drizzle over the top of these steaks. That is where my recipe comes in!
don’t you love when a sauce has usual suspects AND a secret ingredient???
I wanted a creamy delicious sauce that boasted a big flavor and a little crunch. The sauce began with the usual suspects of cream cheese and sour cream. I mixed that creamy beginning together with garlic, lemon juice, and fresh thyme to bump up the flavor. The sauce still needed a surprisingly full flavored secret ingredient. I immediately thought of cognac, and it was the exact full bodied rich flavor that I was looking for.
pistachios to the rescue!
The creamy cognac sauce was all ready to drizzle over the roasted cauliflower steaks, but we still needed a little crunch. I quickly grabbed some pistachios for the perfect little crunch and texture to sprinkle on the top. Every bite has the roasted cauliflower mixed together with the creamy rich sauce and the pistachio crunch. Give this recipe a try at your next family and friend gathering – we have loved it at ours!
roasted cauliflower steaks drizzled with a creamy cognac sauce
roasted cauliflower steaks drizzled with a creamy cognac sauce and sprinkled with pistachios… what are you waiting for?
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 7-9 cauliflower steaks 1x
- Category: vegetable
- Method: mix and roast
3 heads of cauliflower cut into 1 inch “steaks” (there will be waste that you can use for another recipe)
olive oil, salt and red and black peppercorns for roasting
Creamy cognac sauce:
1/3 cup sour cream
5 oz. softened cream cheese
5 TB softened butter
2 cloves of minced garlic
12 sprigs of fresh thyme
zest from 1 lemon
2 TB of fresh lemon juice
3 TB cognac
2 TB milk to create drizzled consistency
1/2 cup shelled pistachios for sprinkling on the top
Preheat oven to 400 degrees
Cut cauliflower in 1″ steaks
Place steaks on a sheet pan
Brush both side of cauliflower with olive oil – be careful and use both hands to move cauliflower so it doesn’t break
Roast for 20-25 minutes, or until golden brown around the edges, turning over halfway through baking
While cauliflower is roasting prepare the sauce
Combine all sauce ingredients except for the pistachios. You may whisk in a medium bowl, or alternatively you may use a food processor
When cauliflower is roasted, remove from oven and carefully place on platter
Drizzle with sauce and sprinkle with pistachios