I've seen this idea done quite a few times now, It's nice to see departures from only using portabello mushroom caps as substitutes for steak or other animal proteins. The key to making a vegetable the center of an entree is to treat it like you would any other protein - with marinades, sauces, spices, and more.
Cauliflower Steak with Green Goddess Corn
- 1 thick slice of cauliflower
- 1 ear of corn, kernels removed
- 2 T. diced red onion
- ½ jalapeno, finely diced
- ¾ c. loosely packed herbs
- ½ c. Greek yogurt
- 1 garlic clove, roughly chopped
- 1 lime, juiced
- Olive oil
Combine the herbs and garlic in a food processor or blender. Pulse to combine, then slowly drizzle in 1 T. of olive oil with the machine running. Add in the yogurt and lime juice, pulse to combine, and season with salt and pepper.
Heat about a T. of olive oil in two separate skillets. Season the cauliflower with salt and pepper and add it to one skillet. Add the onion, jalapeno and corn to the other. Season the corn mixture with salt and let it cook for 5-6 minutes, stirring occasionally.
While the corn cooks, cook the cauliflower for 3-4 minutes per side. Once tender, plate the cauliflower steak.
Toss the corn mixture with ½ of the herb dressing. Spoon it onto the plate and over the cauliflower. Drizzle the rest of the dressing over the plate.