Seared Cauliflower Steaks Baked Over Herbed Apples

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There’s no end to the good things cauliflower gives our bodies. But did you also know that it is one of the best detox vegetables around? There are many ways to detox but nixing the refined carbohydrates and sugar from our diet is first and foremost. If we focus on adding nutritious vegetables to our diet, then cauliflower should be at the top of the list. It contains “indole-3-carbinol,” a polyphenol phytonutrient that regulates the activity of detoxifying enzymes. And…there are so many great ways to cook cauliflower you’ll never get tired of detoxing!
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Seared Cauliflower Steaks Baked Over Herbed Apples

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings

Ingredients

  • 1 large cauliflower head stem trimmed, cut into 4 “steaks”
  • 1 Tbsp extra virgin Greek olive oil
  • Greek sea salt and white pepper to taste
  • 1 small green apple about 4 ounces (115 g), peeled, cored, halved and sliced into ⅛-inch rounds
  • 2 tsp dried tarragon
  • Sprinkling of nutmeg
  • Sprinkling of cinnamon
  • ½ cup low-sodium vegetable stock
  • 2 Tbsp unsweetened apple juice or cider

Instructions

  • Preheat oven to 350℉ (180℃).
  • Heat the olive oil in a heavy, nonstick skillet and sear cauliflower steaks over high heat for about 2 to 4 minutes per side, or until deep brown. Season with salt and pepper, and set aside, covered.
  • Oil an ovenproof glass baking dish large enough to hold the cauliflower steaks snugly.
  • Place half the apple slices on the bottom of the baking dish. Sprinkle with a half teaspoon tarragon, nutmeg and cinnamon. Season lightly with pepper. Place the cauliflower steaks over the apples. Season with a little more nutmeg, cinnamon and tarragon. Cover with remaining apples, and season again with nutmeg, cinnamon, remaining tarragon and pepper.
  • Warm the stock and apple juice or cider in a small pot. Pour over the cauliflower. Cover and bake for about 25 to 30 minutes, or until the cauliflower is tender.

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Diane’s Greek Single-origin Artisanal Foods

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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