If you are running out of ideas how to cook cauliflower, here is a new fun way in a form of steaks. Plus they are crunchy, pretty and delicious. My kids loved these and even ate the salad. Overall, easy and clean meatless dinner.
I baked cauliflower directly on a well oiled baking sheet for that nice crispy outside.
I used Panko breadcrumbs because I was out of whole wheat breadcrumbs. I have heard whole wheat Panko breadcrumbs exist but have never seen them in a store, maybe on the East Coast?! I would love to find them as I like the airy texture.
I think, it was my third attempt in the past month to grab organic cauliflower. Unfortunately, it ends up being $8 per a tiny head. Sigh…
An idea for a salad was based on what most kids will eat: rice, tomatoes and cucumbers. Wild rice adds a chewy texture. Sesame oil and green onions bring a toasty flavour and a bit of zest.
As a kid growing up in Ukraine, tomato and cucumber salad made with unrefined sunflower oil was a staple in every household during the summer. We ate only seasonal produce as there was no access to China and Mexico markets. So, sesame oil reminds me a lot of unrefined sunflower oil. I add it to my salads very often along with vinegar. Try it, it’s amazing!
And I just wanted to talk a bit what has been inspiring me lately to cook quick and more plant based meals.
I got a copy of the latest Cooking Light magazine and it has a few quick dinner ideas I liked. I love to hold a paper magazine and do not own a Kindle or an iPad for that reason. I just love the smell of books and magazines. Like a real food, paper is a real thing for me.
So, today’s dinner was quick and easy!
And then THIS…I can’t believe I’m actually reviewing this book!!! I got it in a swag bag and when I pulled it out, mine and Alex’s jaws dropped. Like WTF, literally?! I mean, I swear occasionally here and there, every other song has an F word, as well as majority of movies today (unfortunately, big time)…But a cookbook, why?!
Alex immediately told me I should throw it in the garbage LOL. We went to bed. The next day I heard these guys, the authors, speaking and I couldn’t stand the book even more. OMG, I can’t believe what I’m gonna say… Anyways, I was on my way to a donation box and decided to flip a few pages of the book…
I read the intro and had a few good laughs. And then I got the message – two vegans are trying to encourage people to eat more plant based using very simple and yet different recipes. I mean, so what they are swearing (I’m still not a fan though) but at least the message is good, right and honest! Quite refreshing in today’s sugar coated world, if you ask me.
So many people today really do not care what they eat and let huge corporations, with Monsanto in the lead, to do what they want to do. And I will be honest, people just don’t give a F***! My own friends, you real life friends, maybe two of all of you I know really care what you eat. Everyone else’s pantry is full of cr@p.
So, believe it or not, we kept the book and Alex even took it to work LOL. So, great job, Thug Kitchen (minus 100K swear words, sorry although I know you don’t give a F***)!
I got my hands on a preview copy, read every single page and even got inspired to make an almond butter. It was so much tastier than a store bought, OMG! Even my kids ate it! At first, Alex gave me a few dirty looks while I was making it, like “WTF, can’t you buy that stuff and is it really necessary to kill our food processor?!” (Thug’s language) but then got glued to a jar.
The book comes out in December and you can pre-order it here. I think that’s it, back to Cauliflower Parmesan steaks. Enjoy!:)
- 1/2 cup long grain brown rice, rinsed & drained
- 1/3 cup wild rice, rinsed & drained
- 1 + 1/2 cups water
- Pinch of salt
- 4 Persian cucumbers or 1/2 long English cucumber, sliced
- 15 grape tomatoes, halved or 2 medium tomatoes, chopped
- 3 green onions, chopped
- 1 tbsp olive oil, extra virgin
- 1 tbsp sesame oil
- 1 tbsp any vinegar
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 lb head of cauliflower
- 2 large eggs
- 1 cup whole wheat or Panko breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 2 tsp oregano, dried
- 1 + 1/2 tsp salt
- 1 tsp ground black pepper
- Cooking spray (I use Misto)
- In a medium pot, add brown rice, wild rice, water, salt and cover. Bring to a boil, reduce heat to low and cook for 35 - 40 minutes. Remove from heat, let stand for 5 minutes, fluff with a fork and transfer to a medium salad bowl. Alternatively, you can cook rice as per package instructions.
- Preheat oven to 400 degrees F and spray 2 large baking sheets with cooking spray really well.
- Rinse, pat dry and trim cauliflower. Slice into 1" thick "steaks", big and small. In one shallow dish with edges (I used pie plates), whisk eggs. In another similar dish, combine breadcrumbs, Parmesan cheese, oregano, salt and pepper.
- Dip each cauliflower "steak" into the egg wash a few times on each side. Then press each side into the breadcrumbs mixture. I recommend doing it twice per side so the breadcrumbs really stick to the cauliflower. Place on prepared baking sheets and repeat this step with remaining cauliflower. Sprinkle any remaining breadcrumb mixture on top and spray with cooking spray. Bake for 15 minutes on a medium oven rack, carefully flip on the other side and bake for another 15 minutes or until fork tender. Ovens vary.
- While cauliflower is baking, add remaining Salad ingredients to the bowl with rice and gently mix. Remove cauliflower from the oven, transfer to a serving dish and sprinkle with crumbs from the baking tray. Serve cauliflower warm or hot, with chilled salad. P.S. OMG, this recipe was easy to make and hard to write.:)
Servings Per Recipe: 6
Amount Per Serving = 1/6 of cauliflower + 3/4 cup salad:
Total Fat: 9.1 g
Cholesterol: 65.0 mg
Sodium: 1,035.1 mg
Total Carbs: 46.3 g
Dietary Fiber: 6.1 g
Protein: 11.2 g
WW Points+: 8