Cauliflower Steaks with Ramp Butter and Roasted Cherry Tomatoes
An easy answer to a meatless entrée! These come together quickly and have a great, hearty taste for any eater!
Equipment
- Plastic Wrap
- Mixing bowl
- Kitchen knife
- Baking sheet
Ingredients
Ramp Butter
- 1 stick Butter
- 3-4 stalks Wild Ramps (or scallions)
- 1/2 small Shallot
- 1 clove Garlic (optional)
- 1 tsp Olive Oil
- 1/2 squeezed Lemon
- Salt and Pepper
Cauliflower Steaks
- 1-2 heads Cauliflower large-expect some to fall apart, so may want 2 or 3 to give full steaks if desired
- 4-5 stalks Wild Ramps
- 1 cup Cherry Tomatoes
- 1 tsp Paprika
- 1 tsp Corriander
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 2 tsp Olive Oil
- Salt and Pepper
Instructions
- *ahead of time*In mixing bowl, combine softened butter, finely chopped shallot, minced garlic, lemon juice, and finely chopped ramps. Add a bit of pepper (salt to taste depending on if using salted or unsalted butter).
- Mix well and spoon onto the plastic wrap. Roll tightly and twist ends to secure. Place in the refrigerator for a few hours before using. Use on anything! Great on bread, cooked veggies, fish, steak, in sauces, etc. Store in the refrigerator.
- Preheat oven to 350.
- Carefully peel off the leaves from each cauliflower head and slice thick slices, about 1/2 inch. Some florets will break off. They are great tossed in seasoning and added to the roasting pan!
- Lay all the steaks on the baking sheet and drizzle with olive oil. Seasoning with dry seasonings, and flip over to repeat the process.
- Toss tomatoes on the pan around the steaks and drizzle with a little salt and oil. Place in the oven. Let cook for about 12 minutes. Remove and flip the steaks and give the tomatoes a little turning to allow for even cooking.
- As the steaks are almost completed, remove from oven and lay the ramps on the side of the pan, absorbing some of the seasoning and oil. Return to oven for the last few minutes to allow the ramps to cook slightly.
- Remove and serve each steak with a healthy slab of the ramp butter and topped with cooked ramps and tomatoes. Garnish with a squeeze of lemon for a bit more flavor-Enjoy!