You will read this a lot on this blog but I love cauliflower! You will find I use it in a lot of my recipes. Its a very easy veggie to make and is so versatile. Not to mention you can make it into a pizza crust. Say what? Yes! If you are not already on the pizza crusts made out of veggies bandwagon you should jump on now. You will never miss the real thing. Besides pizza there is one thing I make over and over again. Cauliflower steak! It’s such a wonderful start to building a great entree. And if you are looking to have a little fun buy a purple, green or orange cauliflower. Cauliflower steaks are simple to make and you can get creative with seasonings or sauces to mix things up. Try these once and I promise you will make them again. Prosciutto wrapped asparagus makes a great side dish but you can serve it with just about anything. One of the most important tips to getting your steaks to stay together is to cut them with the longest knife you have. I also find it easier to trim some of the stem off after I have created the steaks. This recipe has directions for cooking in your oven but you can make on the grill as well. Hope you enjoy!
- 1 head of cauliflower (color of choice)
- 2 Tbsp avocado oil
- 1 package of prosciutto (Trader Joe's sells one that is free of nitrates and sugar however, not organic)
- 1 bunch of asparagus
- dash of sea salt
- Optional: 4 orange slices for garnish
- Wash cauliflower and slice into 4 large pieces. Using a long knife is important for this step. You should try to cut them to a similar thickness.
- Lay on a parchment lined baking sheet, brush each side with avocado oil and a sprinkling of sea salt.
- Bake in oven at 435 degrees for 30 min or until slightly browned. Flip several times.
- Wash asparagus and snap of bottoms.
- Wrap lower half of each asparagus stalk in prosciutto. One piece will cover 2-4 stalks.
- Place on a parchment lined baking sheet and pop in the oven 10 min before you remove the cauliflower.
- To serve place cauliflower steak on a plate along with a few pieces of asparagus and garnish with an orange slice.