Food Network regular David Burke rules over a veritable East Coast dining empire, and he’s known more for steaks and bacon than he is for putting vegetables in the center of the plate.
So most probably don’t know that at many of his restaurants, chef Burke offers separate vegetarian menus, which feature dishes like this delicious Curried Cauliflower Steak (a version of which is offered at his Fishtail location on East 62nd Street in Manhattan), which he says is the perfect substitute for a juicy ribeye.
“It’s great for roasting or broiling and all kinds of preparations, like a steak,” says Burke. “Also, it lends itself to multiple flavor combinations.”
He serves the steaks with farro, pickled raisins, and marcona almonds, so you can follow his lead or show a little culinary creativity of your own. May we suggest subbing coconut oil for the canola for an even healthier dinner? —Jamie McKillop
Curried Cauliflower Steak
2 heads cauliflower
1 tbsp canola oil
3 tbsp turmeric
1 tbsp madras curry powder
1 tsp mustard seed
1 tsp coriander
1 stalk roughly chopped lemongrass
2 tbsp chopped ginger
Trim each cauliflower on right and left side, leaving a two inch cross-section in the center. Cut this in half once leaving one inch steaks. Leave the stalk intact.
Heat the canola oil in medium-size sauce pot. Add spices, ginger, and lemongrass. Toast over medium, low heat for three to four minutes.
Add two quarts of water. Bring to simmer and cook the cauliflower for about six minutes, or until tender. Remove from the liquid. Allow steaks to cool.
For more information, visit www.davidburke.com