For my summer parties, I prefer to serve meals which can be prepared in advance and require minimal use of the oven or stove. In many of our past posts, I shared with you easy to make recipes such as guacamole and tomatillo salsas along with easy summer meals for hot summer days.
In this post, I want to share with you a recipe I prepared for my guests which made entertaining with food healthy, beautiful, delicious and most importantly cool and relaxing!
Instead of grilling steaks in the heat of summer, I pan seared golden brown cauliflower steaks and topped them with vegetable from the garden which are filling and bursting with flavor. A vegetarian delight, served hot or cold, these steaks are low in calorie, nutritious, and helps maintain a healthy weight for summer. Next time you have a pool gathering, prepare these steaks in advance and serve them along with all your summer favorites dishes.
Have a healthy, light, beautiful summer!
1 cauliflower; cut into flat four 3/4" steak size pieces (cutting from the top of flower to the bottom of the stem straight; maintaining the stem to keep flowerets intact)
1 large onion; cut into slivers
handful of heirloom tomatoes
1 each purple, orange, and yellow carrot peeled and chopped into thin bite size pieces
1 large stalk of celery chopped into bite size pieces
1 small zucchini chopped into small bite size pieces
salt and pepper to taste
1 teaspoon curry powder of choice
3 tablespoons of coconut oil
In a large flat nonstick frying pan over medium heat using 2 tablespoons of coconut oil, place two pieces of cauliflower steaks and sear until golden brown. Dash light amount of salt, pepper and 1/4 teaspoon of curry powder over steaks and flip them over to sear other side. Again sprinkle light amount of salt, pepper and a small pinch of curry on top of steaks. Once golden brown, remove and place on serving dish or platter. Continue and repeat with 2 remaining cauliflower steaks and remove and place onto serving dish or platter. In the same pan, add remaining coconut oil, onions, carrots, celery, tomatoes and zucchini. Sear until vegetables are slightly cooked and golden. Add salt and pepper to taste. Spoon two heaping spoons of vegetable mix over the steaks. Serve either hot or cold.