Grilled Cauliflower Steak

RECIPES | January 2018

artSAVOR 40

Grilled Cauliflower Steak

One of my favorite sayings states: “Out of constraint comes creativity”. I have number of vegetarian friends, so I am always looking to create something dazzling, delicious and nutritious with fresh produce. My friend, Katherine, an avid user of my blends loves artSAVOR 40 and uses it with her vegetarian dishes, particularly legumes. This dish is for her.
artSAVOR 40 Ingredients

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Black Pepper, Coriander, Onion, Paprika, Chili Powder, Red Chili Flakes, Thyme, Parsley, Lime, Sea Salt, Herbs & Spices

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Main, Entreé, Side, Vegetarian
Serves 6 – 8

RECIPE INGREDIENTS

1pk artSAVOR 40                             
¾C Olive Oil
2 Heads of Cauliflowers, Cut into 1¼” Steaks  
2C Persian Strained Yogurt
½C Sour Cream
3T artSAVOR 75¹ already mixed in oil (see NOTES)
1T Lemon Zest, of one lemon
1T Lemon Juice, Freshly Squeezed
D Sea Salt and Freshly Ground Pepper, to taste
1C Pomegranate Seeds
1C Mint Leaves, garnish

KITCHEN ESSENTIALS

Large Grill or Sauté Pan

PREP

Cauliflower
Mix entire package of artSAVOR 40 with oil in a mixing bowl
Set aside to allow the the flavors to bloom
Place cauliflower steaks on a baking tray
Pour some of the artSAVOR mixture over cauliflower steaks
Spread out the artSAVOR mixture to evenly coat both sides
Cover and refrigerate for 15 - 30 minutes

Yogurt Sauce
Mix yogurt, sour cream, artSAVOR 75 mixture, lemon zest and juice
Season to taste with salt and pepper, set aside

COOK

Heat oil in sauté pan over medium high heat
Add steaks and sauté about 5 -10 minutes until lightly browned and tender
Pour some of the yogurt mixture on plate
Position a steak upright
Top yogurt mixture with pomegranate seeds and mint
Serve with rice or your choice of sides

NOTES

¹Mix one entire pack of artSavor 75 with ¾ cup olive oil in a mixing bowl, transfer to a lidded container or jar with screw top and keep excess in refrigerator for use.

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