Cauliflower “Steak” with Backyard Farms Cocktail Tomatoes
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Serves 4
- 5 tablespoons extra virgin olive oil
- 1 large clove garlic, minced
- 1 cup well squeezed cooked spinach, kale or Swiss chard, chopped
- 1 tablespoon soy sauce
- 4 Backyard Farms Cocktail Tomatoes, each cut into quarters
- 1 large head cauliflower
- ½ teaspoon salt
- 2 teaspoons celery salt
- ½ teaspoon hot red pepper flakes
- Grinding black pepper
- 1 ½ cups shredded sharp cheddar cheese
Preheat oven to 375°F
Heat 2 tablespoons of the oil in a sauté pan over medium heat; add the garlic and cook until it softens. Stir in the spinach and cook a couple of minutes; add the soy sauce and stir into ingredients to blend well. Lower heat to low and add the tomatoes. Cook slowly until the tomatoes begin to shrivel a bit. Season with salt and pepper to taste and set aside.
Pour 2 tablespoons of the remaining olive oil onto a non-stick rimmed baking sheet and spread it evenly with a brush. Set aside.
Remove and discard the leaves from the cauliflower. With a sharp knife cut the head into 4 round thick slices and lay each slice flat on the oiled baking sheet.
In a small bowl mix together the salt, celery salt, hot pepper flakes, black pepper and remaining olive oil. Brush the cauliflower slices with the mixture.
Bake the cauliflower until tender and beginning to brown on the edges, about 25 minutes. Divide and top each slice with the tomato and spinach mixture and divide and sprinkle the tops of each one evenly with the cheese. Return to oven and cook just until the cheese begins to melt.
Recipe Prepared for Backyard Farms by Mary Ann Esposito of Ciao Italia