Tuesday, September 25, 2012

SHRIMP AND ANDOUILLE SAUSAGE ON A CAULIFLOWER STEAK


This weeks Food Matters Project recipe was hosted by Gracie of Food Fascination. Gracie chose Mark Bittman's recipe for Whole Cauliflower with Sausage. That recipe inspired me to roast a cauliflower "steak" and top it with a spicy shrimp and sausage sauce.


Cauliflower steaks are great on their own or as a base for a sauce. You cut the cauliflower straight down into 1" steaks. Coat with olive oil and roast at 400~ for about 25 minutes. I sprinkled blackening spices on mine before roasting.


Fresh andouille sausage is browned with bell peppers, onion, and garlic. Tomatoes and shrimp are added and it is topped with a hot pepper cream sauce. This was a delicious, light and healthy tasting meal.


SHRIMP AND ANDOUILLE SAUSAGE ON A CAULIFLOWER STEAK


1/3 cup green hot pepper sauce
1/4 cup dry white wine
1 shallot, chopped
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
1 cup ½ and ½ or whipping cream

1 TBSP. olive oil
8 ounces fresh andouille sausage, casings removed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup minced onion
4 garlic cloves, chopped
30 uncooked large shrimp, peeled, deveined
4 plum tomatoes, chopped
1 teaspoon Cajun seasoning
1 teaspoon Old Bay seasoning

1 head cauliflower, sliced into steaks
1 TBSP. Cajun seasoning
Olive oil


Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat until reduced to 1/2 cup, about 15 minutes. Stir in 1/2 cup ½ and ½ or cream. (Can be made 1 day ahead. Cover and refrigerate.)

Slice cauliflower into 1” steaks. Brush with olive oil and sprinkle with Cajun seasoning. Roast at 400~ until tender, about 25 minutes.

Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 5 minutes. Season to taste with salt and pepper.

Bring hot pepper-cream sauce to simmer. Place cauliflower steak on a plate and spoon shrimp mixture over. Drizzle hot pepper-cream sauce and serve.

Recipe adapted from Epicurious
 
 


10 comments:

Keely Marie said...

i've seen a lot of these steaks on blogs recently. I like the idea. Looks awesome Lexi!

Lexi said...

Thanks Keely! I have done an Asian cauliflower steak that is really good too.

Angry Asian said...

I am loving the flavor profile you went with this. I most love the cauliflower steaks!

everydaymaven said...

Love this - what a creative twist :)

Meg @ FledglingFoodie.com said...

Those cauliflower steaks look much easier for serving purposes than the whole head. Great idea!

Lexi said...

Thanks Lan, The steaks are great!

Lexi said...

Thanks Alyssa!

Lexi said...

Thanks Meg, they are easy and good.

Lorraine Davis said...

Boy if lettuce is the new bread then cauliflower steaks has got to be the new pasta. Love the steak ideal and i'm going to give this lots of work in my kitchen. thanks

Lexi said...

It's a great base Lorraine! Hope you like it.