Cauliflower 'Steak' with Olive Pistou | Rouxbe Online Culinary School

Name: Cauliflower 'Steak' with Olive Pistou | Rouxbe Online Culinary School
Ingredients: 1 head cauliflower, leaves and stem trimmed*; 4 garlic cloves, peeled and smashed; 1 lemon, juiced; 2 1/2 cups vegetable stock; 1/2 cup dry white wine; 2 tbsp extra virgin olive oil; 2 bay leaves; 1/2 tsp sea salt (or to taste, depending on the saltiness of your stock); 2 oranges, peeled, segmented and roughly chopped; 1/3 cup green olives (such as Mazanilla or PIcholine), pitted and coarsely chopped; 1 garlic clove, minced; 1 tbsp flat-leaf parsley, roughly chopped; 2 tbsp golden raisins; 1/4 cup extra virgin olive oil; sea salt, to taste; freshly ground black pepper, to taste

rouxbe.com

Crisp yet tender cauliflower 'steaks' with a refreshing pistou made from green olives, orange segments, golden raisins, and extra virgin olive oil. Perfectly baked and bursting with flavor!

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Ingredients

1 head cauliflower, leaves and stem trimmed*
4 garlic cloves, peeled and smashed
1 lemon, juiced
2 1/2 cups vegetable stock
1/2 cup dry white wine
2 tbsp extra virgin olive oil
2 bay leaves
1/2 tsp sea salt (or to taste, depending on the saltiness of your stock)
2 oranges, peeled, segmented and roughly chopped
1/3 cup green olives (such as Mazanilla or PIcholine), pitted and coarsely chopped
1 garlic clove, minced
1 tbsp flat-leaf parsley, roughly chopped
2 tbsp golden raisins
1/4 cup extra virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste