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Cauliflower is nothing if not endlessly versatile. Put it in a salad, roast it whole or slice it into steaks and serve it with a bright, creamy avocado sauce like Lindsay Grimes Freedman does in her new cookbook, Cauliflower Power. Here’s how she pulls it off.
“Cauliflower steaks allow you to load on the sauce and toppings in a way that traditional florets can’t,” Freedman writes. It’s like a blank canvas, and you’re the artist. We like how the avocado and cilantro sauce with cotija cheese is light and fresh, but she also offers variations on the topping for each season (more on that below). Freedman recommends serving these steaks with salmon, or—if you’re going vegetarian—offering two steaks per person.
Psst: You get major bonus points if you use a gorgeous purple variety of cauliflower, but any color will taste equally delicious.
Excerpted from Cauliflower Power by Lindsay Grimes Freedman (Artisan Books). Copyright © 2019.
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