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
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