food

Cauliflower steaks keep you firmly in the produce aisle

9 Comments
By Melissa D'Arabian

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9 Comments
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Whenever I take my wife shopping at the local shopping street, she loves regaling the stall staff with stories of how her American husband eats his cauliflower raw. They look at me like I'd just ordered a half-kilo of dog meat.

Sounds like a good recipe, but I'll likely still continue to take it raw.

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I don't know about kosher salt, but you can get tiny packs of feta at Kaldi, or big ones at Costco.

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Feta cheese and kosher salt? Which part of not Tokyo do you come from?

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That sounds good, Simon B. Sabrage, lol!

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Take a slice of cauliflower and place between two steaks. Fry the steaks until medium raw. Remove the cauliflower and discard. Remember to rest the meat.

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Try cutting cauliflower into medium size pieces with flat sides. In a plastic bag put a couple of tablespoons of flour and half a teaspoon of turmeric. Put the cauli into the bag and shake until lightly coated in flour. Deep fry for a few minutes. Ends up crispy on the outside and soft, sweet and hot on the inside. Even kids love it.

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Hey, I like cauliflower, but there is no need to call it a steak, or flavor it like a steak, to get me to eat it.

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Raw cauliflower ground up in a food processor is a good rice substitute for those cutting carbs, it fries up well. You can make pizza crust out of it, too.

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Sounds great (except for the cilantro, but to each their own)! I've recently gotten into turnip steaks, fried in olive oil and finished with a little butter and lemon. The second paragraph says it right: these vegetable steaks will never surpass a beef steak or your other favorite meat, but they make a deliciously satisfying meal for the other days.

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