Similar to many of my other teacher-colleagues around BC, I am on spring break – same as my children. So because I can get home earlier than my wife, I get to spend a little more time in the kitchen.
Unlike Vancouver real estate, the price of cauliflower has dropped from “stupid” pricing to approximately $2 a head. So I am including cauliflower in as many meals as I can.
Tonight I made oven roasted “cauliflower steaks”.
This is easy to do; stand the cauliflower on the stem and cut the curve off each side and then cut the remainder of the cauliflower head into two 1 1/2″ thick steaks.
Flop them into a pan smeared with olive oil, flip them over so that both sides have a coating of oil, and then fire them into an oven pre-heated to a whopping 450 degrees. After about 10 minutes flip them over. In another ten minutes you can take them out.
To go with the roasted cauliflower, I also did up a pan of sweet potato.
This was also an easy dish to put together. I first cut into 1″ squares the two remaining pork loins I had in the fridge, browned them up in the pan and then added one large sweet potato that I had diced into 1/2″ squares.
A shake of salt, a grind of black pepper, about a quarter cup of beef broth, and it was good to go. I covered the pan, let it simmer hard for about 15 minutes, stirring frequently.
That was it. In less than 45 minutes I had dinner on the table. And the best part? The kids liked it AND ate it!!