Cauliflower Steaks with Salsa Di Noci

I know this is a very cheffy kinda a meal, trust me its just the plating. If you remember a few years ago cauliflower steak was all the rage on Instagram, looks like I was a tad late for the cauliflower steak party haha! anyway its never too late right. This is a simple meal of cauliflower sliced into thick slabs thats spiced, grilled and served with a rich walnut sauce. Our “vegetable only dinners” have a history of coming with some grilled chicken or fish on the side or at least some protein according to my husband, eye roll! My husband thinks thats the only way it keeps him full, so I go with it. He’ and our kids are very good about eating vegetables so I never had to negotiate. They enjoyed this meal with small piece of salmon even though I felt it was completely satisfying just as it is, at least to me.

This staple Ligurian sauce called Salsa di Noci is made with walnuts, and its absolutely divine. It goes very well with grilled cauliflower as much it goes with pasta, chicken or fish. Spicing the cauliflower helps balance the richness of the sauce and adds some extra flavor. Serve this meal as is or as a side to your protein.

Walnut Sauce~Salsa Di Noci

Ingredients

• ½ cup shelled walnuts
• 1 medium shallot
• ½ cup unsweetened almond milk (more if needed to thin)
• 2 tablespoons Parmesan cheese , grated, optional 
• 1-2 tablespoons extra virgin olive oil, depending on if you use Parmesan 
• 2 tablespoons marjoram or fresh sage, optional
• 3 small garlic cloves, chopped
• 2 tablespoons lemon juice
• Salt to taste

Instructions

1. Make the walnut sauce:
2. In a large, ovenproof skillet, toast the walnuts over medium heat until fragrant and slightly toasted, about 5 minutes.
3. Transfer the walnuts to a bowl and add the milk. Soak to soften for 30 minutes. This makes the sauce ultra creamy and thick. Meanwhile return the skillet to the heat and add 1 teaspoon of the olive oil. Add the shallot, garlic and sauté until the shallot softens, but not browned, about 2 minutes. This is just to take the edge off the sharp raw flavor.
4. Scrape the shallots and garlic into the blender. Add the almond milk soaked walnuts, lemon juice, parmesan cheese, salt as needed and pepper and whiz on high until you have a thick creamy spoonable sauce.
5. Keep warm while you prepare the cauliflower.
   

Spice-Crusted Cauliflower

• 1 medium head of cauliflower, any color
• 1 teaspoon sweet paprika
• 1/2 teaspoon garlic or onion powder
• 1/2 teaspoon cayenne, optional
• 1 teaspoon black pepper
• kosher salt as needed
• 1 teaspoon fresh thyme leaves
• fresh chopped parsley
• Olive oil as needed

Instructions

1. Preheat the oven to 350°F.
2. Cut two 1″ thick steaks pieces (as shown) from the center of the cauliflower ( pieces fall off on the sides that don’t stay intact can be roasted along side the steaks. Simply roast those up in an oil and spice mixture and enjoy them on the side). You should have a nice cross section of the vegetable that holds together, some leaves are fine add to the texture. Brush the steaks with olive oil and season both sides with the paprika, black pepper, garlic or onion powder, cayenne if using and thyme.
3. Heat a little more olive oil in the skillet over medium-high heat. Carefully add the cauliflower steaks and sear until evenly browned on one side, about 3 minutes, no more thetll finish cooking in the oven. Flip the cauliflower over and transfer the skillet to the oven. 
4. Roast the cauliflower in the oven until the center core or stem section is tender when pierced with a knife, about 20-25 minutes. 
5. Serve the cauliflower with walnut sauce and garnish with parsley and chopped walnuts