Don’t get me wrong, nothing can beat a high-quality, juicy steak. However, if you’re craving the same comforts without overindulging in red meat, this dish is perfect. The mix of pureed celery root (or rutabaga), herbed couscous, and a succulent flank of cauliflower make for a match made in heaven that can be enjoyed seasonally throughout the fall and winter.
Strain Pairing: Colder weather always makes me want to stay warm and cozy and I feel like Indica statins (that grow in colder conditions) help with this feeling! Strains like BlackBerry Kush has herbal, creamy notes and a very mellow, comforting effect that won’t leave you too stoned but gives you a nice warm blanket feeling
Serves 2-4
Cannabis Ingredients:
- 1 Tbsp Oil or Herb Infused Oil
Ingredients:
In order of prep
Puree:
- 1 celery root or rutabaga
- olive oil
- salt
- 1/4 cup veg stock
- 1 tbsp infused oil
- herbs of choice
Couscous:
- 1 cup couscous
- 1/4 cup shallot, diced
- 1/4 cup fresh parsley
- 1 tbsp lemon juice
Cauliflower Steak:
- 1 head of cauliflower
- cooking oil of choice
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cayenne
Garnish-
- fresh parsley, chopped
- fresh oregano, chopped
- salt, to taste
- pepper, to taste
Recipe:
Roasted Celery Root or Rutabaga –
**plan ahead and start this at least an hour before prepping the rest of the meal
- Preheat the oven to 375 degrees
- Peel the outer shell with a peeler or knife
- Drizzle with olive oil and salt before wrapping in tin foil (optional for faster cook)
- Bake on a sheet pan for about an hour and half or until golden brown
- Let cool, then chop up and add to a food processor, blender, or hand mixer with the rest of the ingredients. Process until smooth and creamy.
Couscous-
- Cook couscous in water or veg stock according to the package – In most cases you pour it into boiling water, take off heat, and let cook covered for 5 minutes
- Dice shallots and parsley and add into cooked couscous. Add lemon juice and any other herbs of choice. I added light salt, turmeric, paprika, and white pepper.
Cauliflower Steak-
- Trim all the green leaves and stem off the head of cauliflower.
- Cut the cauliflower in half, then cut 1/2-1 inch slices off each end. Save the rest for other recipes or pickling
- Season each price with oil and spices
- Sear each piece in a pan on medium-high heat until golden brown on both sides
- Plate everything and enjoy!