I've mentioned a few times on the blog and Instagram that I've been working on a few home decorating projects. I was totally planning on sharing some progress pics today, as some of you have been asking. But instead here we are. There is a reason for this, and it's simple: most of my projects right now are only about 80% done. The living room for example, is almost there, but I still need to sand three shelves, find a secure way to drill into some brick, and even when that's complete, add the finishing touches that will give the room some warmth.
There is no need to gloss over anything-- house projects are not always easy and you usually run into a few road blocks! As I type, Oliver is in the attic above me sealing our attic to make the whole home more energy efficient and that job is no simple task.
My dad came over for dinner a few weeks ago and asked if I was still cooking, or if these projects have consumed my time. The honest answer is that I am definitely cooking less, but that I could never give it up completely. I need my daily dose of stove time to stay sane. One of my favorites right now: Cauliflower steaks brushed with oil, garlic, and herbs, seasoned with salt and pepper, and topped with fried shallots. I'm a big cauliflower fan to begin with, and these steaks are one delicious way to maximize the crispy edge effect.
Also, fried shallots. Always a yes.
Serves: 2 | Total Time:
- 1 head cauliflower
- 2 tablespoons avocado oil
- 1 garlic clove
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- 1/2 teaspoon fresh sage leaves
- 1 tablespoon nutritional yeast (or, if you prefer, parmesan)
- Salt & Pepper For crispy shallots:
- 1 shallot
- 2 tablespoons avocado oil
- Preheat oven to 450°F. Remove leaves and stem from cauliflower head. Using a large knife, cut the head of cauliflower into even slices, about 1/2 to 1 inch thick. Place on baking sheet. (Note: at the edges, your slices may not hold together as there is no inner stem in this part. I just put the smaller piece on the baking sheet and cook them with the large pieces).
- Mince garlic and herbs, and place in small bow. Add oil, and stir. Use a brush to spread mixture over cauliflower steaks. Sprinkle each piece with pepper to taste (I’m not big on pepper— I know crazy- so I take it easy here).
- Place baking pan in oven and bake until cauliflower is tender and the edges begin to brown, about 20 minutes.
- While the cauliflower cooks, free the shallots: peel the outer paper from the shallots and slice off the rooty end and discard. Use a shard knife to cut the shallot into thin slices. In a skillet, heat avocado oil. Once oil sizzles, add shallot slices and cook for several minutes, until they turn golden to medium brown. Use a slotted spoon to remove them from the oil and set on a dish. Discard excess oil.
- Remove cauliflower from oven, and season with salt and nutritional yeast (or shred on a bit of parmesan if you prefer). Top with fried shallots and serve hot.