Ingredients
- 1 head of cauliflower
- 6 cups vegetable stock
- 2 tablespoons olive oil, divided
- 1 medium carrot, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups port wine
- ⅓ cup tomato paste
- 1 bunch kale, chopped
- 1 14-ounce can cannellini beans, or half a large can
- 1 cup heirloom cherry tomatoes, halved
- 1 tablespoon butter
- 1 cup panko breadcrumbs
- 1 tablespoon dried Italian herbs
- ½ cup all-purpose flour
- ½ cup buttermilk
- Salt and pepper
Preparation
Cut cauliflower in half and then slice 1-inch-thick steaks from each half. Reserve broken pieces of florets for another use.
In a large pot, bring vegetable stock to a simmer and add the cauliflower steaks. Cook until tender but not falling apart, about 8-10 minutes. Drain, reserving the stock, and set aside to cool.
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced carrots, onions, and minced garlic. Sweat the vegetables until they are tender and fragrant, about 5-7 minutes.
Add port wine to the pot and let it reduce by half.
Add tomato paste and 2 cups of vegetable stock to the pot. Simmer for 5 minutes.
Add chopped kale, cannellini beans, tomatoes, and 1 tablespoon of butter. Let the ragu simmer until the kale is tender, about 5-7 minutes.
Salt and pepper to taste.
Season the panko breadcrumbs with dried Italian herbs, salt, and pepper.
Coat each cauliflower steak with flour, shaking off any excess. Dip each steak in the buttermilk and then coat with the seasoned panko breadcrumbs.
Heat a large skillet over medium heat with enough olive oil to coat the bottom. Fry the cauliflower steaks until they are golden brown and crispy on each side, about 3-4 minutes per side.
To serve, place the cauliflower steak in a deep serving bowl and spoon the white bean and kale ragu over the cauliflower down the middle of the short side with most of the cauliflower still exposed on either side.
And now for the remaining ingredients…
