Pork Chops and Roasted Cauliflower with Gremolata
November 28th 2014
Pork Chops and Roasted Cauliflower with Gremolata
Butt Rub Pork Chops:
6 boneless pork chops
Bad Byron's Butt Rub BBQ Seasoning (about 2 TBSP)
Canola oil
I preheated a cast iron grill pan with canola oil to medium low heat. I rubbed the chops with canola oil and seasoned with the rub. I let them sit for about 30 minutes before putting them on the grill. I simply grilled them for 6 minutes each side.
Roasted Cauliflower with Gremolata
Ingredients:
2 large heads cauliflower (2 to 2 1/2 pounds each)
Kosher salt
One 13 1/2-ounce cans unsweetened coconut milk
1/2 cup of heavy cream
2 tablespoons coriander seeds, lightly crushed
1 teaspoon red pepper flakes
Salt and pepper
2 dashes of Tabasco
Vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil
salt and pepper
Gremolata:
1 cup flat-leaf parsley leaves, chopped
Zest of 1 lemon
2 medium cloves garlic, minced
1/4 cup shaved asiago cheese
1/4 cup shredded parmesan cheese
Directions
For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife and imagining that you are creating two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half. You should yield two "steaks," each weighing about 14 to 15 ounces. Repeat with the other cauliflower. Some pieces fall off and the ends are round but I still use them and throw them in the marinade mixture.
Bring 6 quarts of water to a rolling boil in a pot large enough to hold the cauliflower steaks. Add salt until the water tastes like mild seawater. (How will you know? Take a little water with a spoon and taste a drop of it.) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain.
In a container large enough to fit the cauliflower snugly, whisk the coconut milk, heavy cream, together with the coriander, tabasco, red pepper flakes and a generous pinch of salt and pepper. Submerge the steaks in the coconut milk marinade and refrigerate for at least 2 hours and up to 24 hours.
For the vinaigrette: Whisk together the lemon juice, mustard, and vinegar in a medium bowl. Slowly whisk in the olive oil. Set aside.
For the gremolata: Combine the parsley, cheese, lemon zest and garlic in a small bowl. Set aside.
Finish the cauliflower: Preheat the oven to 375 degrees F.
Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars. Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately.
Today's wine selection is:
Verdadera
2013
Casablanca Valley, Chile
Syrah
The cool climate of Casablanca Valley produces this strong, peppery wine that holds up great to the bold flavor of tonight's meal. This is a Club W wine that I still have another bottle of!
~Enjoy
Julianne
Pork Chops and Roasted Cauliflower with Gremolata
Butt Rub Pork Chops:
6 boneless pork chops
Bad Byron's Butt Rub BBQ Seasoning (about 2 TBSP)
Canola oil
I preheated a cast iron grill pan with canola oil to medium low heat. I rubbed the chops with canola oil and seasoned with the rub. I let them sit for about 30 minutes before putting them on the grill. I simply grilled them for 6 minutes each side.
Roasted Cauliflower with Gremolata
Ingredients:
2 large heads cauliflower (2 to 2 1/2 pounds each)
Kosher salt
One 13 1/2-ounce cans unsweetened coconut milk
1/2 cup of heavy cream
2 tablespoons coriander seeds, lightly crushed
1 teaspoon red pepper flakes
Salt and pepper
2 dashes of Tabasco
Vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil
salt and pepper
Gremolata:
1 cup flat-leaf parsley leaves, chopped
Zest of 1 lemon
2 medium cloves garlic, minced
1/4 cup shaved asiago cheese
1/4 cup shredded parmesan cheese
Directions
For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife and imagining that you are creating two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half. You should yield two "steaks," each weighing about 14 to 15 ounces. Repeat with the other cauliflower. Some pieces fall off and the ends are round but I still use them and throw them in the marinade mixture.
Bring 6 quarts of water to a rolling boil in a pot large enough to hold the cauliflower steaks. Add salt until the water tastes like mild seawater. (How will you know? Take a little water with a spoon and taste a drop of it.) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain.
In a container large enough to fit the cauliflower snugly, whisk the coconut milk, heavy cream, together with the coriander, tabasco, red pepper flakes and a generous pinch of salt and pepper. Submerge the steaks in the coconut milk marinade and refrigerate for at least 2 hours and up to 24 hours.
For the vinaigrette: Whisk together the lemon juice, mustard, and vinegar in a medium bowl. Slowly whisk in the olive oil. Set aside.
For the gremolata: Combine the parsley, cheese, lemon zest and garlic in a small bowl. Set aside.
Finish the cauliflower: Preheat the oven to 375 degrees F.
Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars. Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately.
Today's wine selection is:
Verdadera
2013
Casablanca Valley, Chile
Syrah
The cool climate of Casablanca Valley produces this strong, peppery wine that holds up great to the bold flavor of tonight's meal. This is a Club W wine that I still have another bottle of!
~Enjoy
Julianne
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