Food Recipes

Brassica Steaks

With Pickled Grapes and Orange Tarragon Vinaigrette

Brassica Steaks

With Pickled Grapes and Orange Tarragon Vinaigrette

Brassica Steaks Recipe

Brassica Steaks

With Pickled Grapes and Orange Tarragon Vinaigrette

INGREDIENTS For the Cauliflower

2 heads brassica or cauliflower
1 teaspoon garlic granules
1 teaspoon smoked paprika
¼ teaspoon cayenne powder

For the Pickled Grapes

1 cup grapes sliced in half, lengthwise
¼ cup apple cider vinegar
1/4cup water
2 tablespoons honey
3 cardamom pods, smashed
1 star anise pod, smashed
1/2cinnamon stick
½ teaspoon cumin seeds
Pinch chile flakes

For the vinaigrette

½ cup olive oil
1 juiced orange
¼ cup pickling brine from the grapes (or if skipping the grapes, 2 tablespoons apple cider vinegar)
1 tablespoon hemp seeds
1 tablespoon finely chopped tarragon
½ teaspoon salt

For the Salad

4 cups arugula or mixed greens of choice
4 scallions
½ cup basil
feta cheese to taste (all the vegans feel free to sub avocado in for a little something creamy in lieu of cheese)

INSTRUCTIONS

For the Cauliflower : Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Meanwhile, slice the brassicas down the middle. Take each half and slice them into 1-2 inch thick slabs. Once getting towards the outer edges, the steaks tend to fall apart a bit, which is great because those will be scattered around the salad after roasting. I usually get about 3-4 nice slabs from each head of brassica. Arrange the brassicas on the sheet tray in a single layer. Sprinkle with garlic powder, smoked paprika, cayenne and salt to taste. Roast for ½ hour, flipping halfway through the cooking time. Allow to cool.
For the Pickled Grapes: Set the grapes in a jar or bowl on the side while placing the rest of the pickling ingredients in a saucepan. Cook the mixture over medium-low heat until just beginning to bubble and boil. Remove from heat and pour the pickling liquid over the grapes. Refridgerate the grapes until cooled. Strain the liquid from the solids into a bowl to keep for the vinaigrette. Separate the grapes from the spices and discard the spices.
For the vinaigrette:Place all of the ingredients except for the tarragon into a blender and blitz on high speed until the vinaigrette has reached a smooth consistency. Stir in the chopped tarragon and allow to rest until you are ready to eat so that the flavors can marry.
For the Salad:Arrange the steaks on a serving platter. Scatter the salad greens over the top and around the edges. Toss the pickled grapes, remaining roasted brassicas, fresh herbs, pepitas and feta over the top of the salad. Drizzle with vinaigrette to taste.