Grilled Cauliflower Steaks with Brown Butter, Crispy Prosciutto and Sage

Grilled Cauliflower Steaks with Brown Butter, Crispy Prosciutto and Sage

by | May 21, 2019 | Sides

A delicious dish that’s easy enough to prepare on a busy weeknight and elegant enough to serve to guests.

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Grilled Cauliflower Steaks with Brown Butter, Crispy Prosciutto and Sage

Brown butter sauce is probably the easiest, most flavourful sauce you can make. Melted over medium low heat, the butter transforms into a rich and delicate nutty sauce. A little goes a long way. 
Each head of cauliflower will give 2-3 “steaks,” depending upon the side of the head of cauliflower.
Once you cut the steaks you'll find you have a handful of leftover florets from the side of the head of cauliflower. Save them for another recipe or just cook them on the grill with the steaks.
This recipe works as a main dish for 4 people or a side for 6 with leftovers.
Make this dish vegetarian by omitting the prosciutto and adding chopped toasted hazelnuts.

Ingredients

  • 2 heads cauliflower
  • 4 tbsp olive oil
  • 4 tbsp fresh sage coarsely chopped
  • 8 slices prosciutto diced
  • 2/3 cup butter
  • salt and pepper to taste

Instructions

  • Remove the outer leaves from each cauliflower head. Resting the cauliflower on the bottom stem, use a large, sharp knife to trim away the sides, then cut each remaining head into 3 "steaks." 
  • Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped prosciutto. Stir for 1-2 minutes. Add the chopped sage to the butter and continue stirring and cooking the mixture for 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma. Keep warm.
  • Heat grill to medium (about 350 degrees F). Brush one side of each cauliflower steak with olive oil and sprinkle with salt and pepper. Place the oiled side down on the hot grill, then brush the tops of the steaks with the olive oil and add more salt and pepper. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill and place on a large platter. Spoon sauce over top of cauliflower and serve immediately.
Amazing Low Carb Ramen

Amazing Low Carb Ramen

by | Mar 8, 2019 | Soups & Stews

For this soup I use Japanese shirataki noodles. These noodles are made from the konjac yam and are very low in carbs and calories but full of healthy fibre. The word “shirataki” means white waterfall, referring to the appearance of these noodles. Don’t be turned off by the smell when you open the package, you just need to rinse them thoroughly before using. This recipe is super satisfying, delicious and filling! Comfort food at its best!

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Amazing Low Carb Ramen


Servings: 2

Ingredients

  • 4 oz extra firm tofu
  • 3 tbsp soy sauce
  • 3 tbsp sesame oil
  • 3 tbsp seasoned rice vinegar
  • 3 cups good quality stock veggie or chicken
  • 2 carrots peeled and sliced
  • 1 cup broccoli florets
  • 4 mushrooms sliced
  • 5 green onions diced
  • 6 prawns
  • 1-400 g package shirataki noodles rinsed thoroughly
  • 1 hard boiled egg sliced in half
  • Spike seasoning or salt and pepper to taste
  • 1/2 cup kimchi optional

Instructions

  • Marinate 4 oz tofu in soy, rice vinegar and sesame oil for 30 mins then grill and set aside.
  • Add stock, sliced carrots, broccoli, sliced mushrooms, prawns, sliced green onion and shirataki noodles to saucepan.
  • Bring to a boil then reduce to simmer (15 minutes).
  • Add evenly to 2 large bowls and top with tofu, hard boiled egg, some kimchi and season with Spike.

Notes

Feel free to modify this recipe by adding any veggies or protein that you have on hand. The sky's the limit!
Low Carb Noodles with Chicken and Black Beans

Low Carb Noodles with Chicken and Black Beans

by | Mar 8, 2019 | Mains

My low carb take on Spaghetti Quattro, a favourite dish of mine. Ground chicken and black beans in a light spicy tomato sauce over shirataki noodles. Delish!

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Shirataki Noodles with Chicken and Black Beans


Servings: 2

Ingredients

  • 1 lb ground chicken thighs
  • ½ cup olive oil
  • 1/3 cup chopped fresh parsley
  • 4 large cloves garlic minced
  • 1 tsp red pepper flakes
  • 1 cup cooked black beans small can drained and rinsed
  • 1 cup tomato sauce
  • Salt and pepper to taste
  • 4 cups tofu shirataki noodles drained and rinsed well
  • Grated parmesan

Instructions

  • Brown ground chicken in saucepan with a little olive oil or cooking spray, making sure to chop up chicken into small pieces. Cook through then set aside.
  • In a clean pan place olive oil on medium heat, add parsley and cook for a couple of minutes until crispy.
  • Add garlic and red pepper flakes and cook for another minute.
  • Add black beans, tomato sauce and cooked chicken and season with salt and pepper to taste. Stir and cook for several minutes.
  • In a saucepan cook tofu noodles as per directions on package.
  • Add noodles to sauce.
  • Top with a liberal amount of parmesan cheese and enjoy!