Za’atar Seared Heirloom Cauliflower Steak
Also with, Baby Squash Ragu, “Rice Bran” Charred Eggplant Puree, “Cant Beet” Saba & Golden Raisin reduction (Vegan, GF, DF, NF)Print Pin
Servings: 4 servings
- 1 Whole eggplant
- 1 tsp Rice Bran Solubles
- 1 tsp Extra virgin olive oil
- 1 tsp Tropic Oil.
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Can’t Beet This!
- 1 tsp Saba
- ¼ cup Golden raisins
- 1 tbsp Rice vinegar
- ½ Head of cauliflower
- Place whole eggplant on grill and cook until super tender, almost falling apart (black is good). Remove the stem and place in blender with 1 tsp of Rice Bran Solubles, 1 tsp of extra virgin olive oil, and Tropic Oil. Blend and season with salt and pepper.
- Place a handful of gold raisins in a pot with just enough rice vinegar to cover. Turn on high for 5 minutes, remove from heat and let cool together. After cooled remove raisins from vinegar, and mix in a bowl with 1 tsp Can’t Beet This!, 1 tsp Saba, and 1 tsp Tropic Oil.
- Cook cauliflower to taste and mix.
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