A vegetarian dish that even meat-eaters will enjoy
Peggy MacLeod of St. Petersburg, Fla., seeks the recipe for “a delicious and interesting vegetarian entrée — a grilled cauliflower steak with chipotle butter” that is offered by the Z Grille in St. Petersburg.
Chef Zack Gross of Z Grille said he developed the seasonal dish because he wanted a vegetarian entrée that had a meaty feel to it. “It’s really hard to make a dish that appeals to non-vegetarians and vegetarians that has different textures, but also has a lot of flavors,” he said. “I think this dish hits on all those fronts.”
There are a lot of steps, but none is difficult. If the prospect of making all the elements at once is daunting, try making the cauliflower at one meal, the squash at another and the mushrooms at a third. When you feel comfortable with each process, do them all to make the dish. Here is the recipe for the cauliflower steak with acorn squash skins, roasted shiitake mushrooms and chipotle compound butter. It will make more butter than necessary for the finished dish. Leftovers will last about a week in the refrigerator and would be good on other vegetables, meat or fish.
— Ellen Folkman, St. Petersburg Times
CAULIFLOWER STEAK WITH CHIPOTLE COMPOUND BUTTER
- 1 pound butter, softened
- 1 cup garlic, minced, divided use
- 1 can chipotle peppers, drained and minced
- 1 bunch cilantro, minced
- Salt and pepper
- 2 heads cauliflower
- 1/2 cup fresh herbs, minced (thyme, rosemary, sage; whatever you like or is fresh)
- 1 cup oil (olive, canola or whatever you use for salad dressing)
- 3 whole acorn squash, cut in quarters, seeds removed
- 1/2 cup Manchego, grated
- 1-1/2 pounds of shiitake mushrooms, stems removed
- 1 tablespoon butter
- Salt and pepper to taste
Into butter, mix 1/2 cup garlic, chipotle peppers, cilantro, salt and pepper. It will turn a cool red color. Refrigerate.
Trim sides of cauliflower, then cut across head to make “steaks” that are about an inch thick. A head should yield at least two, maybe three steaks.
To make the marinade, mince herbs and mix with oil and 1/2 cup garlic. Carefully coat cauliflower with marinade. Allow to sit for at least two hours, but it can marinate overnight in refrigerator.
Preheat oven to 375 degrees. Place squash on baking sheet and roast for about an hour. Remove from oven and turn on broiler. Sprinkle squash with cheese, then place under broiler to melt cheese, just 1 or 2 minutes. When finished, it should look like a potato skin.
Place mushrooms in a large skillet with tablespoon of butter. Add salt and pepper to taste. Roast in oven for about 15 minutes.
Heat grill (gas, charcoal or grill pan), and grill sliced cauliflower — as you would a steak — over very high heat. Flip the slices only once. Don’t play with it. They will be fragile and can fall apart. Grill about 4 to 5 minutes on each side.
To assemble dish, put cauliflower on plate with 2 or 3 pieces of squash and a spoonful of mushrooms. Top the hot cauliflower with the chipotle butter and serve.
Note: Puree the cauliflower trimmings and add to mashed potatoes.
Makes: 4 to 6 steaks.
—Zack Gross, Z Grille, St. Petersburg
Recipe excerpted from www.columbiatribune.com
Posted on June 15, 2011, in Vegan's Delight and tagged cauliflower, chef zack gross, columbia tribune, cooking, meat-eaters, peggy macleod, recipe, st petersburg, steak, vegetarian dish, z grille. Bookmark the permalink. Leave a comment.