It’s been quite an indulgent holiday season. To say the least. I started out my holiday baking season by making a Cookies and Cream Cupcake recipe I’d been eyeing from Annie’s Eats, then moved on to decorating traditional sugar and gingerbread cookies. There were my favorite coconut cookies I made for my roomie (and fellow coconut lover) to take on her three week vacation. Not to mention our second annual Christmas Cookie Baking Party, during which I made Cinnamon Chocolate Cookie Crisps and PB White Chocolate Chex Mix. Oh and then all the other sweet goodies received as gifts at work, the dozen cupcakes I got from Magnolia Bakery, and all the cookies waiting for me at home in PA…
…and these Pumpkin Cinnamon Rolls I made on Christmas morning.
With that said, I’ve been more than ready to get back into the swing of healthier eating since I’ve been back in Los Angeles. The new issue of Everyday Food had arrived, and although I’m not a fan at all of the new logo (before and after), There are a lot of recipes I’m excited to try. Here’s what I started with.
This is a nice, hearty recipe for dinner. I also spiced the leftovers up the next day by drizzling a little balsamic vinegar and sprinkling with a bit of parmagiano reggiano cheese.
cauliflower steaks with roasted pepper and tomato salad
- 1 large head cauliflower, trimmed
- 3/4 pint mini heirloom tomatoes
- 2 large bell peppers (any color)
- 1 tablespoon white wine vinegar
- 1 tablespoons chopped fresh parsley
- 2 garlic cloves, minced
- 1 cup quinoa
- Extra-virgin olive oil spray
Preheat the oven to 375 degrees.
With stem side up, cut the cauliflower into four 3/4-inch-thick “steaks.” Cut the end pieces into florets and save for another use.
Spray a rimmed baking sheet with olive oil. Arrange the tomatoes on the pan. Spray with olive oil, season with salt and pepper, and toss. Roast until the tomatoes collapse, about 25 minutes. Transfer to a bowl.
Meanwhile, roast the peppers over a high gas flame. Use tongs to turn them until they’re blistered and charred on all around, about 10 minutes. Put the pepper in a bowl and cover with plastic wrap. Allow to steam for 10 minutes, then rub with paper towels to remove the charred skin. Remove the stem and seeds, roughly chop, and add to the bowl with the tomatoes.
Toss tomatoes and peppers with vinegar, parsley, and a few sprays of olive oil. Season with salt and pepper.
Spray a large skillet with olive oil and heat over medium. Add the garlic and cook until fragrant, about 30 seconds. Place cauliflower steaks in the pan, two at a time. Cook for 5 minutes until golden brown, covered. Flip steaks over and cook for another 10 minutes, covered.
While cauliflower is cooking, prepare quinoa according to package instructions.
Plate the quinoa, top with a cauliflower steak, and spoon on roasted pepper and tomato salad.