| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Passive Time | 4 hours |
| Servings |
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Ingredients
Seasoning:
- 1 medium cauliflower about 1 1/2 lbs
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1/2 tsp ground pimento berries/seeds allspice
- 1/4 tsp smoked paprika
- 1/4 cup onion diced
- 2 tbsp carrots diced
- 2 tbsp green bell pepper diced
- 1 clove garlic finely minced
- 1/2 tsp scotch bonnet or habanero pepper chopped
- 1 tbsp chopped thyme
- 1 1/2 tsp Browning
Cooking:
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1/4 cup dry red wine
- Vegetable stock or water
- 2 tbsp ketchup
- 1 bay leaf
- 2 tsp non-dairy butter e.g. Earth Balance
- Salt and Pepper to taste
Ingredients
Seasoning:
Cooking:
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Instructions
Season cauliflower:
- Cut cauliflower into flat steaks (see pictures above). Drizzle with olive oil. Sprinkle with salt, black pepper, pimento seeds, and smoked paprika. Gently toss to distribute.
- Add onion, carrots, bell pepper, garlic, scotch bonnet or habanero pepper and thyme. Again, gently toss to distribute.
- Drizzle Browning to mixture, and with wet fingers, combine until cauliflower is darkened. (Be sure to wash hands thoroughly as the pepper is spicy and can burn skin.)
- Cover and refrigerate for at least 4 hours, preferably over-night.
Brown cauliflower:
- Heat a large skillet on medium-high heat. Then add olive oil. Allow oil to heat for 30 seconds.
- Separate the cauliflower for the rest of the ingredients. Add cauliflower steaks to hot pan in single layer, making sure to not overcrowd the pan, so that the cauliflower will properly brown. You may have to do it in multiple batches depending on the size of your pan. Allow the cauliflower to brown on one side before turning (3 - 5 minutes). Turn, and repeat on the other side. You may also have to stand the pieces on their heads to ensure the florets also brown.
- Remove cauliflower from pan and transfer to a clean plate.
Sauté Seasoning and Stewing:
- Reduce heat to medium. Add remaining seasonings (onions, pepper, thyme, etc) to pan. Sauté, stirring often until onions are soft (4-5 minutes). Season with pinch of salt and black pepper.
- Add tomato paste. Stir to combine and allow to cook for 1 minute. Season with a pinch of salt and black pepper.
- Deglaze pan by adding red wine to hot pan and scraping the pan around to release all bits stuck to the pan. (This stuck bits are called suc.) Cook for another minute.
- Raise heat to medium-high, then add the cauliflower back to the pan. Add ketchup and bay leaf.
- Add enough vegetable stock or water to come up to the sides of the cauliflower without completely covering (1 - 2 cups). Season with a pinch of salt and pepper.
- Cook uncovered for 10-15 minutes until cauliflower is fork-tender. (This is where you can easily stick a fork through the cauliflower, but the cauliflower remains on the fork when suspended, rather than quickly sliding off.)
Finishing Up:
- By now the liquid should have been reduced to a thick sauce. If not, raise heat and allow to reduce for another 3-5 minutes until thickened. Turn off heat, but allow pan to remain on the hot surface. Add butter and allow to dissolve. Gently stir to combine. Serve hot.
Recipe Notes
**Wine Pairing Suggestion:
- - Merlot
- - Pinot Noir
- - Shiraz
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