In this post, we’ll take a look at how to cook cauliflower steaks in reverse.
Reverse-sear steak is the traditional method for cooking cauliflower, and it’s a simple process that can be done with a variety of vegetables and spices.
If you’re looking for a more traditional recipe, we’ve got you covered.1.
Wash and dry the cauliflower in a large pot of water for at least an hour.
Let the water soak in.2.
Rinse the cauliflowers with cold water and pat dry.3.
Heat a nonstick skillet over medium heat.
When the pan is hot, add the onion and cook, stirring frequently, until softened, about 10 minutes.
Add the garlic, oregano, and cumin and cook until fragrant, about 5 minutes.
Add the carrots and potatoes, cover, and cook over medium-high heat until tender, about 3 minutes.
Transfer to a serving platter, drizzle with olive oil, and garnish with parsley and cilantro.4.
For the reverse-searing step, peel the cauliferous stem of the caulicauliflower and slice it lengthwise.
Slice the carrot in half, then remove the seeds.
Place the halves on a cutting board, leaving a 1-inch border around the center.
Brush the remaining 2 tablespoons of olive oil into the cutting board and then coat the edges of the carrot with the remaining olive oil.
Repeat with the other half of the carrots.5.
Slather the caulified cut-side with 1 tablespoon of olive or butter.
Spread the sauce over the caulis.
Repeat until all the sauce is coated.6.
Slit the ends of the potato stems in half and sprinkle with 1 teaspoon of salt.
Drizzle the sauce on top.7.
Cook for 15 to 20 minutes until the sauce starts to thicken and the cauli is golden brown.
Remove from the heat and serve immediately.
If using cauliflower as a side dish, top with parsnips, or serve as a meal.