BLT Wedge Salad with Charred Corn
Summer calls for an update to my favorite crispy salad!
Is a cauliflower steak really a steak? I am so not a steak person. Unless it’s a non-steak steak. Yes, I am aware that I’m a weirdo, especially being a Midwesterner.
Not being a steak person is quite unusual. But if you’ve been following me for a while, it’s probably not a surprise that I am on Team Veggie most of the time.
So, last weekend I was trying to have a little fun with our lunch (read: I made a special trip to the grocery store, then I made a huge mess in the kitchen, and then I took photos, and then we could finally eat. Thank goodness my husband is patient 🙂 )
I love a goddess/buddha/wellness/whathaveyou bowl as much as the next person (see: so many of my past recipes); but it’s nice to depart from the template every once in a while!
I roasted cauliflower steaks after rubbing them with salt, olive oil and turmeric, and served them atop my current favorite kitchen secret weapon: an easy yogurt sauce made in a blender or food processor full of herbs, avocado, jalapeño and more. Dave and I each ate two slices of roasted cauliflower – it was so good! And it was a light lunch that was not light on flavor.
If you are thinking you’d like a little more rib-stickiness to this meal, I’d add a cup of cooked whole grains – barley, quinoa or freekeh would be delish. Trust me, you’ll have enough sauce, if you can stop from eating it with a spoon!