Roasted Cauliflower Steaks with Winter Slaw
Thick slices of cauliflower are roasted until golden and tender, then served over pearl couscous with a crisp fennel and apple slaw for a bright, satisfying vegetarian meal.
Ingredients
Cauliflower
- 1 large head cauliflower trimmed
- olive oil
- salt and pepper
Couscous
- 1 1/2 cups stock
- 1 tsp butter
- 1 tsp olive oil
- salt
- 1 cup pearl couscous
Winter slaw
- 1 small fennel bulb, sliced thin (save some of the fronds for garnish)
- 1/2 red onion, sliced thin
- 1/3 cup dried cranberries
- 1 apple, cored and sliced thin
- 2 tbsp parsley, chopped
- 1 tbsp capers
- pinch chili flakes
- 1/2 cup toasted pecan pieces
Dressing
- 2 tbsp apple cider vinegar
- 4 tbsp extra virgin olive oil
- 2 tsp maple syrup
- 1 tsp Dijon mustard
- salt and pepper
Instructions
Cauliflower
- Preheat oven to 425 F. Cut cauliflower into1-inch slices and lay on a parchment lined baking sheet. Any florets that fall off can go on the sheet. Drizzle or brush both sides with olive oil. Salt and pepper both sides. Roast for 10 minutes, then flip. Roast for another 10 minutes. Remove from oven, set aside.
Couscous
- Bring stock to a boil. Add butter, olive oil and salt. Stir in couscous. Cover with lid, reduce heat to a simmer and cook 8-10 minutes. Set aside.
Winter slaw
- Toss fennel and chili flakes in a bowl. Pour in a little dressing and toss again until all pieces are covered. Taste and season with salt and pepper as needed.
Serve
- Put a ½ cup of couscous on a plate and top with a cauliflower steak and a few of the extra pieces. Serve immediately with a spoonful of the slaw on the top, garnished with pecans and fennel fronds.
Notes
Tips: A mandolin works well for slicing the fennel, onion and apple.