Photo: Marshall Troy
Serves 4
Ingredients
2 Tbsp. vegetable oil
1 carrot, peeled and sliced
2 tsp. peeled and sliced ginger
1 Tbsp. honey
1½ Tbsp. white wine vinegar or rice vinegar
1 tsp. Dijon mustard
¼ tsp. salt
4 Tbsp. vegetable oil, divided
1 Tbsp. curry powder
½ tsp. salt
¼ cup peanuts, chopped
¼ cup cilantro, chopped
4 (1¼"-thick) center-cut cauliflower slices (from 2 large heads, trimmed)
Directions
Active time: 15 minutes
Total time: 35 minutes
In a food processor fitted with a metal blade, combine carrot, ginger, honey, vinegar, mustard, salt and 2 Tbsp. vegetable oil. Process until smooth; set dressing aside.
In a small bowl, combine 1 Tbsp. oil, curry powder and salt. Put cauliflower slices on a large, rimmed baking sheet and brush with curry oil on both sides. In each of 2 large skillets, heat 1 Tbsp. oil on high heat. Add 2 cauliflower steaks to each skillet, cover, and cook over medium-low heat until browned and just tender, about 10 minutes per side. Place a steak on each of 4 plates, top with peanuts and cilantro and serve with reserved dressing.
Ingredients
Directions
Active time: 15 minutes
Total time: 35 minutes
In a food processor fitted with a metal blade, combine carrot, ginger, honey, vinegar, mustard, salt and 2 Tbsp. vegetable oil. Process until smooth; set dressing aside.
In a small bowl, combine 1 Tbsp. oil, curry powder and salt. Put cauliflower slices on a large, rimmed baking sheet and brush with curry oil on both sides. In each of 2 large skillets, heat 1 Tbsp. oil on high heat. Add 2 cauliflower steaks to each skillet, cover, and cook over medium-low heat until browned and just tender, about 10 minutes per side. Place a steak on each of 4 plates, top with peanuts and cilantro and serve with reserved dressing.
From the February 2016 issue of O, The Oprah Magazine
