Cauliflower Steaks with Fig & Fennel Caponata
Vegetarian- Low Carb - Paleo - Gluten Free - Grain Free - Dairy Free
- 1 Head Cauliflower
- 2 Tbl Ghee or Coconut Oil or Oil of choice
- 1/4 tsp Sea Salt
- 1/8 tsp Freshly Ground Pepper
- 3 tablespoons olive oil
- 1 1/2 cups (1/2-inch-diced) red onion
- 2 cups (1/2-inch-diced) fennel (1 large)
- 3 garlic cloves, thinly sliced
- 1/3 cup good sherry vinegar
- 1 cup canned crushed tomatoes in puree
- 8 dried Calmyrna figs, stems removed and 1/4-inch-diced
- 2 1/2 tablespoons coconut sugar or honey
- 2 tablespoons drained capers
- 1/2 cup green olives, pitted and coarsely chopped, such as Cerignola
- 1 teaspoon grated orange zest
- Kosher salt and freshly ground black pepper
- 1/3 cup freshly squeezed orange juice
- 3 tablespoons chopped flat-leaf parsley
- 4 Eggs (pastured organic if possible)
- 1 Tbl Mild Flavored Vinegar
- Preheat the oven to 425F
- Slice the Cauliflower across the top, with the stem still in tact, into 4 large steaks about 1/2'' thick. (You may have some smaller pieces that don't form steaks. You can toss these in ghee/oil and roast for snacks)
- Line a sheet pan with foil and toss the cauliflower in melted ghee or oil of choice.
- Sprinkle with salt and pepper and bake for 15 minutes in the middle rack.
- Flip the steaks carefully with a spatula.
- Bake for another 15-20 minutes or until browned and crispy.
- Remove from the oven and keep covered with foil to stay warm.
- Heat the olive oil over medium heat in a 10-inch saute pan.
- Add the onions and fennel and saute for 7 to 8 minutes, stirring occasionally, until softened.
- Add the garlic and cook for one more minute.
- Stir in the vinegar, tomatoes, figs, and coconut sugar, stirring to coat everything with the tomatoes.
- Stir in the capers, olives, orange zest, and 1/4 teaspoon pepper.
- Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, until thickened.
- Stir in the orange juice and parsley.
- Taste for seasonings; the caponata should be very highly seasoned but add salt to your palette.
- Use a nonstick skillet and bring about 2 inches of water to a boil.
- Add vinegar to the water
- Crack the eggs seperately into small bowls. This way the eggs will keep their shape and you'll be able to cook them all at the same time.
- Slip the eggs into the water one at a time. Work your way around the pan clockwise, so you know which eggs are done first. Tip: Fresher eggs cook faster and have firmer whites.
- Cover the pan and turn off the heat.
- Wait four minutes.
- Carefully scoop them out of the pan, drain them on paper towels.
- Lay one piece of the cauliflower onto a plate and cover generously with the caponata.
- Place one egg on top of the caponata and sprinkle with a pinch of sea salt if desired.
- While the cauliflower is roasting start making the caponata so it will be ready when the cauliflower comes out of the oven.
Adapted Caponata from Barefoot Contessa