2017 is the year of the Cauliflower Steak. I’m literally obsessed. If you haven’t yet heard of the concept, it’s pretty much exactly what it sounds like – a slab (or steak, if you will) of cauliflower, roasted or grilled until rich in flavor and tender in texture. Eat this tasty “steak” on it’s own, or use it as a clean, whole, nutrient-rich and satisfying substitute, wherever slices of animal protein are traditionally used. Yesterday, during my improvisation class at culinary school, my partner and I layered slabs of roasted cauliflower with a delicious mock-bolognese sauce made with tempeh. It was divine. But this obsession actually started while home for the holidays, when I used cauliflower steaks as a replacement for the burgers everyone else was eating on bbq night.
Also on bbq night, is when I came up with the idea for a Cauliflower “Reuben” Sandwich using the slabs of cauliflower. I asked my mom to add the traditional reuben toppings to the burger bar, and the result was delicious. So when I returned to NYC last week, I was obviously craving another cauliflower reuben sandwich…stat.
A traditional reuben sandwich consists of sauerkraut, swiss cheese, a sweet Russian dressing and some rye bread. Well, pastrami is also an important component, but that’s not happening in my kitchen. So what’s my version? Perfectly cooked cauliflower steaks, seasoned with traditional pastrami spices (corriander, garlic, onion, paprika, black pepper), fresh rye bread from the local bakery, nutty swiss cheese, sauerkraut and a “lightened up” yogurt-based Russian dressing. Yum, right? I don’t know about you, but I’m not missing the pastrami one bit.
Making cauliflower steaks is easy. Simply slice the cauliflower right down the middle, vertically. Then, moving out from the center cut, slice the cauliflower vertically into 1/4-1/2″ slabs. Be mindful that as the cuts move further from the original center cut, the slabs will begin to fall apart and transform into florets. So basically, you can only count on 2-4 solid slabs that will hold together. But no matter, there are countless uses for the leftover florets. I add them to soups and stirfries, use them as a simple side dish, or food-process them into low-carb “rice.” For slabs that are mostly staying together, with just a couple florets starting to peel off, I keep them together as best as possible while cooking so it still looks like a slab. Easy enough, yeah?
Now that the cauliflower is covered, all that’s left to talk about is the accessories. I picked up some fresh rye bread from Northside Bakery in Williamsburg, Brooklyn. Why? Grocery store-bought bread has too many additives. Bakery-fresh bread on the other hand, is pure. Not to mention it supports small, local businesses. Next is the swiss cheese. Not much to say about this. It’s cheese and it’s delicious. Next up, sauerkraut. Sauerkraut, if you don’t know, is pickled or fermented cabbage. You can find pickled sauerkraut in jars or cans at the market. It has a sour flavor and is a perfect compliment to the richness of the cheese and sauce on this sandwich. While most store-bought sauerkrauts are heated during processing, there are also uncooked, unpasturized varieties of sauerkraut, which are filled-to-the-brim with gut-healthy bacteria and Vitamins B, C & K. To find a store-bought version like this, that includes the digestion-healthy probiotics and live cultures/bacteria, look for jars of organic sauerkraut in the refrigerated section of the market. Both versions, pickled and fermented, work for this recipe. The choice is yours.
Finally, that sauce. Traditional russian dressing is a rich and creamy mixture of mayonnaise and ketchup, with some other ingredients, depending on the recipe. I made my sauce as simple as possible and used grass-fed, full-fat plain yogurt instead of mayonnaise. In my opinion, once the sauce is paired with all the other flavorful ingredients on this sandwich, I don’t think a mayo-based sauce is necessary. So I lightened it up for a health kick. Again, the choice is yours.
So there you have it. A classic Reuben Sandwich, reinvented to cater to the health-conscious, meat-free crowd. But honestly, meat-eaters and meat-freers alike can benefit from veggie-centric, lightened up recipes like this one. Stay tuned for more recipes using my new best friend, Cauliflower Steak. Maybe buffalo style next time? If you have any suggestions, for sure let me know!
Cauliflower Reuben-Style Sandwich
Serves: 4 Start to Finish: 30 minutes
1 large head cauliflower
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon granulated garlic
1/4 teaspoon onion powder
1/4 teaspoon coriander
sea salt, fine grain
1 tablespoon olive oil
6 ounces swiss cheese, sliced
1 cup organic sauerkraut
3/4 cup full-fat, plain yogurt, grass-fed preferred (or use mayo)
3 tablespoons all-natural ketchup
1 tablespoon grated onion, white or yellow
2 teaspoons maple syrup
1/4 teaspoon lemon juice
1/8 teaspoon garlic powder
8 slices rye bread
Preheat oven to 375 degrees F.
Cut cauliflower into steaks by slicing the cauliflower right down the middle, vertically. Then, moving out from the center cut, to slice the cauliflower vertically into 1/4-1/2″ slabs. Be mindful that as the cuts move further from the original center cut, the slabs will begin to fall apart and transform into florets. Two large slabs is enough for 4 portions in this recipe. Save the florets for another recipe.
Heat cast iron pan or griddle over medium-high heat. Combine spices, black pepper through coriander, in a small bowl with 1/2 teaspoon salt. Brush both sides of cauliflower slabs with 1/2 tablespoon oil and season both sides of slabs with seasoning blend. Add remaining 1/2 tablespoon olive oil to pan. Brown cauliflower slabs in pan until golden, about 2 minutes per side. Transfer to a parchment-lined baking sheet. Bake in oven for 20 minutes, until the core of the cauliflower is soft and tender.*
While cauliflower cooks, make sauce by combining ingredients yogurt through garlic powder, plus 3/4 teaspoon salt. Add more salt to taste. Set aside in fridge.
When cauliflower is finished, remove from oven and cut each slab into 2 equal-sized pieces (four total). Season the top of each slice with a pinch of salt. Evenly distribute cheese slices over cauliflower. Return slabs to oven for 3-5 minutes, until cheese is melted.
Make sandwiches by layering ingredients as follows… 1 slice rye bread, 1-2 tablespoons sauce, one cheese-covered cauliflower steak, 1/4 cup sauerkraut, 1-2 tablespoons sauce, 2nd slice of rye bread. Repeat to make 4 sandwiches.
*cauliflower slabs can also be grilled, without needing to brown in on cast iron first
**i like to gently squeeze excess liquid from the sauerkraut before adding to sandwich, it’s less messy when eating