This one is almost straight from a recent Men’s Journal article describing Cauliflower Steaks. This takes the premise of their recipe and adds quiche to the mix. The only difference is that after you cook these up, chop them into smaller chunks and use them in the quiche for the filling.
Serves 16 – 22
Ingredients
- 1 head of Cauliflower
- 2 Garlic Cloves or about 4 tspn. Garlic Paste
- 1/2 cup Pitted Kalamata Olives
- 1/2 cup chopped Cilantro
- 1/4 cup Olive Oil
- 2 tspn Red Chile Flakes
- 4 tspn fresh squeezed Orange Juice.
Preparation
Preheat oven to 350 degrees. Slice the cauliflower from top to base into 3/4-inch slabs. Crush and rub both sides of each slab with garlic. Sauté over medium-high heat in a skillet with 1 tbsp olive oil until golden brown, about 2-4 minutes per side. Repeat this for all of your slices.
Lay all the cauliflower steaks on a baking sheet that has been lined with either parchment or foil. Sprinkle with salt and pepper, and roast for 20 minutes. When done, remove and allow to cool until you can easily chop them in to large chunks. Place in a container till final assembly.
In a food processor or blender, puree the olives, cilantro, olive oil, chili flakes, and orange juice. When complete place in a container until your ready for final assembly and cooking.
Final Assembly and Cooking
I used 2 store bought gluten free pie crusts for the one that I made. I also substituted almond milk for the half and half in the base quiche mix.
Preheat the oven to 375 degrees. Place the cauliflower steak chunks into the pie crusts. In a large bowl mix up the base quiche mix as suggested above and also add in the olive citrus puree. Thoroughly mix these ingredients together. If you want to make it taste a little richer, add 2 teaspoons of a good quality truffle oil. Pour the quiche mix over the cauliflower steak chucks. The two quiches then go into the oven for 35 – 40 minutes. Then they are ready to serve.