The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika.
Show us the healthy dish you’re heating up with smoke and/or spiciness.
Smoked paprika is a more recent discovery of mine.I had used sweet paprika as a kid on deviled eggs,
but that is about the extent of my paprika repertoire. I snagged a tin from my local TJ Maxx on a whim and haven't looked back. I love the complex flavor that is provides recipes, especially in the winter when soups, stews and hearty vegetable dishes are so appealing.
Cauliflower is one "IT" vegetable of 2015. This pale beauty is so versatile. Home chefs are turning it into rice, pizza crusts, soups and stews and pinterest is ablaze with mouth watering pics. This past summer I went to Nashville for a lovely bachelorette party for a good friend who is a vegan. The restaurant we went to made us some wonderful appetizers and several of us chose the cauliflower steak for dinner - it was delicious! I've been wanting to try my hand at making it ever since. When this month's Recipe ReDux theme was posted - all things smokey - I new the time had come for cauliflower!
I hope you'll try it!
Smokey Cauliflower Steak with Cheddar Cheese Sauce
- One small cauliflower
- 1 cup freshly shredded sharp cheddar cheese (I like Cabot sharp cheddar)
- 1/2 cup whole milk
- 2 tablespoons canola oil plus more for brushing
- 1-2 teaspoons smoked paprika
- Salt and freshly ground pepper
- Preheat oven to 350°F.
- Remove leaves from cauliflower. Place cauliflower, stem end down, onto a cutting board. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end.
- Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with smoked paprika, salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10-15 minutes.
- Meanwhile, chop remaining cauliflower into florets. In medium saucepan add florets and about an inch of water and sprinkle with salt and pepper. Cover, bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Drain any remaining water from florets.
- Using an immersion blender, puree cauliflower until smooth. Add shredded cheddar, milk and puree until smooth and thoroughly mixed. Or, pop the cauliflower, milk and cheese into a regular blender and blend until smooth (be careful not to burn yourself on the steam).
- To serve, spoon1/4 to 1/2 cup of sauce onto a plate and place cauliflower steak on top. Sprinkle with a bit more smoked paprika and dig in! Store leftover sauce in the fridge; I used mine up the following breakfast - drizzled onto eggs and as a dip for my toast :)
Recipe Adapted from Dan Barber's Cauliflower Steaks with Cauliflower Purée on Food 52.
Be sure to check out these other awesome recipes from the Recipe ReDux!