Brielle's Avalon

I just had to try this. Saw people slicing and cooking cauliflower here and there so I figured I’d give it a try. I haven’t cleaned up around the fire pit yet so I used the broiler tonight. Can’t wait to try it on the grill over mesquite wood coals.

1 head of Cauliflower

Salt, Pepper, Garlic to taste

Worcestershire

Soy Sauce

Italian Salad Dressing, any brand, or just a good home-made vinaigrette

Rinse the cauliflower under the tap, then shake off and slice. You can save the edges for the vegetable side in another meal, maybe sauteing with onions, peppers and finishing with a sprinkle of cheese, but that’s another meal. Give the stem and leafy trimmings to the chickens or toss in the compost. Waste not want not.

While the slices/steaks are marinating make some rice. Basmati is fabulous but Jasmine and other kinds are good, too, so make your favourite.

Put the slices/steaks in a pie tin or some sort of flat pan and sprinkle with salt, pepper, garlic and whatever you like. Splash on some Worcestershire, soy sauce and vinaigrette and allow to marinate an hour or so, turning once in a while.

Put the slices on a rimmed cookie sheet, pour any marinade over them and put under the broiler. Broil on each side about 3 to 5 minutes. The stuffing is finishing on the bottom shelf, enjoying the heat. When you turn them, if the marinade is drying and threatening to burn, add some wine and let it flow over the pan under the cauliflower so stuff doesn’t get smoky but enjoys the yumminess of wine.

Yes, it did just occur to me that you could sprinkle with shredded cheese but that would be gilding the lily. Oh, go ahead and gild away if you want. Yum is yum.

Serve on a bed of rice or with rice on the side. I like on the side. Instead of salt we used soy sauce. Tonight I made stuffing because I like stuffing and it’s so full of broth it’s almost a protein (that’s my story and I’m sticking with it), but a protein of some sort as a side would be nice. I do love a bit of plain buttered rice.

If you want to go a bit simple you can skip the slicing, go straight to the marinating and bake or roast the whole head at 350. Check after 10 minutes to see how it’s doing and decide if you want to leave it in another 5 or 10 minutes. Poke it with a fork or knife, if it’s tough leave it in a bit longer. At about that time you can decide if you want to sprinkle it with grated cheese of make a nice cheese sauce to gild this lily.

Yes, this was our main dish tonight. This goes well with wine, beer, milk, tea, ice water or whatever you like. We had easy strawberry sauce over vanilla ice cream with a sprinkle of balsamic vinegar for dessert.