Roasted Cauliflower Steaks with Einkorn & Crispy Sage

Roasted Cauliflower Steaks

with Einkorn & Crispy Sage

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving

In this dish, you’ll use an ancient variety of wheat called einkorn, which has been cultivated for over 9,000 years. Sometime during the Bronze Age, einkorn fell out of fashion, but it survived in the wild. Today it’s regarded as a “relict” crop, a species that was once grown extensively, but now is cultivated in small amounts. Let’s bring it back! Its delicious, delicate, nutty flavor is the perfect accompaniment for tart apple, crispy sage and hearty cauliflower steaks.

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Roasted Cauliflower Steaks with Einkorn & Crispy Sage
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Cook the einkorn:
1 Cook the einkorn:

Heat a medium pot of salted water to boiling on high. Once boiling, add the einkorn. Cook, stirring occasionally, 19 to 21 minutes, or until tender. Drain thoroughly and set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the einkorn cooks, preheat the oven to 475°F. Wash and dry the fresh produce. Trim off and discard the stem and leaves of the cauliflower. Cut the head into 1-inch-thick slices (keeping them as intact as possible). Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Core and small dice the apple; toss with the juice of 2 lemon wedges to prevent browning. Pick the parsley and sage leaves off the stems; discard the stems.

Roast the cauliflower steaks:
3 Roast the cauliflower steaks:

While the einkorn continues to cook, place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt and pepper on each side. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a knife. Set aside in a warm place.

Crisp the sage:
4 Crisp the sage:

While the cauliflower steaks roast, in a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sage in a single, even layer; cook 30 seconds to 1 minute per side, or until dark green and crispy. Transfer to a paper towel-lined plate and season with salt and pepper, leaving any remaining oil in the pan.

Finish the einkorn:
5 Finish the einkorn:

In the same pan used to crisp the sage, melt the butter on medium heat. Cook, occasionally swirling the butter around the pan, 1 to 2 minutes, or until golden brown and nuttily fragrant. Add the apple; cook, stirring frequently, 1 to 2 minutes, or until slightly tender. Add the cooked einkorn and lemon zest; season with salt and pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until warmed through. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the finished einkorn between 2 dishes. Top with the roasted cauliflower steaks. Garnish with the crispy sage, parsley and remaining lemon wedges. Enjoy!

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Cook the einkorn:
1 Cook the einkorn:

Heat a medium pot of salted water to boiling on high. Once boiling, add the einkorn. Cook, stirring occasionally, 19 to 21 minutes, or until tender. Drain thoroughly and set aside in a warm place.

2 Prepare the ingredients:

While the einkorn cooks, preheat the oven to 475°F. Wash and dry the fresh produce. Trim off and discard the stem and leaves of the cauliflower. Cut the head into 1-inch-thick slices (keeping them as intact as possible). Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Core and small dice the apple; toss with the juice of 2 lemon wedges to prevent browning. Pick the parsley and sage leaves off the stems; discard the stems.

Roast the cauliflower steaks:
3 Roast the cauliflower steaks:

While the einkorn continues to cook, place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt and pepper on each side. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a knife. Set aside in a warm place.

4 Crisp the sage:

While the cauliflower steaks roast, in a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sage in a single, even layer; cook 30 seconds to 1 minute per side, or until dark green and crispy. Transfer to a paper towel-lined plate and season with salt and pepper, leaving any remaining oil in the pan.

Crisp the sage:
Finish the einkorn:
5 Finish the einkorn:

In the same pan used to crisp the sage, melt the butter on medium heat. Cook, occasionally swirling the butter around the pan, 1 to 2 minutes, or until golden brown and nuttily fragrant. Add the apple; cook, stirring frequently, 1 to 2 minutes, or until slightly tender. Add the cooked einkorn and lemon zest; season with salt and pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until warmed through. Remove from heat.

6 Plate your dish:

Divide the finished einkorn between 2 dishes. Top with the roasted cauliflower steaks. Garnish with the crispy sage, parsley and remaining lemon wedges. Enjoy!

Plate your dish: