Marinated Cauliflower Steaks with Pearl Couscous Medley

Watch out world! Cauliflower steaks are taking over the food scene. These hearty slabs of veg made their way on to the pages of Bon Appétit this month and everyone is intrigued. Sometimes, the best ideas are right in front of your face. If you love roasted cauliflower florets this recipe is for you. 

This version is marinated and served with pearl couscous medley. The medley is filled with raw vegetables, a great compliment to the tenderly roasted cauliflower steaks. Treat them like a hardy slab of beef: slice ‘em thick, slather with marinade, and roast on high to develop a sweetness only caramelization can impart.  

There might be a twinge of sadness when your family discovers the lack of meat on the plate, but the frowns will turn upside down at first bite. Serve with a steak knife and a smile. 

Marinated Cauliflower Steaks with Pearl Couscous Medley 

Time in the Kitchen: 60 minutes
Servings: 4
Nutrition information per serving: 450 calories, 21 fat, 58 carbs, 10 protein

Ingredients

1 large head of cauliflower, cut in to 1 inch slabs

1 cup pearl couscous, dry

4 tablespoons grape seed oil

3 tablespoons white wine vinegar

2 garlic cloves, grated

2 teaspoons raw honey

½ teaspoon dried tarragon

½ teaspoon dried parsley

Pinch of red pepper flakes

Pinch of salt, to taste

¼ roasted red pepper, diced

¼ fresh green bell pepper, diced

20 kalamata olives, pitted and diced

1 can chickpeas, rinsed and drained

Directions

Preheat oven to 450 degrees.

Cook couscous according to package directions. Set aside.

De-stem the cauliflower with a paring knife being sure to keep the core intact. With the core side down, start from the center and slice 1” steaks. Finely chop and reserve the cauliflower pieces that broke loose.

Whisk together grape seed oil, vinegar, tarragon, garlic, honey, parsley, red pepper flakes, and salt to taste. Place the steaks in a large heavy roasting pan. Using half of the dressing, generously slather both sides of the cauliflower steaks. Allow them to sit in the marinade for at least ten minutes. Transfer the cauliflower steaks to the oven; roast until tender and caramelized, about 30 minutes.

In a large bowl, combine reserved cauliflower with the remaining dressing, roasted pepper, bell pepper, kalamata olives, couscous, and chickpeas. Allow the mixture to sit while the cauliflower steaks finishing roasting.

To plate, top each cauliflower steak generously with the pearl couscous medley.