Seared Cauliflower Steaks with Escarole, Beans, and Polenta | PritiEats
Seared Cauliflower Steaks with Escarole, Beans, and Polenta
20 mins prepServes 2
A spontaneous plant-based dinner featuring seared cauliflower steaks marinated with olive oil, garlic, red pepper flakes, and salt, served alongside sautéed escarole and beans, and creamy polenta made quickly with a pinch of baking soda.
1. Cut the cauliflower into "steaks." Marinate them in extra virgin olive oil, minced garlic, red pepper flakes, and salt.
2. In a pan, sauté diced red onion, minced garlic, and rosemary until fragrant.
3. Add the escarole to the pan and cook until it wilts and cooks down.
4. Stir in the beans and sauté for a few additional minutes. Remove the escarole and bean mixture from the pan and set aside.
5. Wipe out the pan, add a bit more olive oil, and sear the marinated cauliflower steaks until golden brown and tender.
6. While the cauliflower is cooking, prepare the polenta. To achieve a creamy texture and faster cooking time, add a pinch of baking soda to the polenta while it cooks on the stove. The polenta should be ready in about 10 minutes, similar to the cauliflower cooking time.
7. Serve the seared cauliflower steaks hot with the escarole and beans, and the creamy polenta.
