Transcript for Michael Symon shares how to make cauliflower steaks
Friday. If you're thinking of firing up the grill this weekend you are in luck because it's time for "Gma's" ultimate backyard barbecue and "Gma's" resident chef Michael Symon is joining us from home where he has unfortunately had to move inside because of the weather. So he's not at the grill but still going to talk to us about how to get it done. Hey, buddy. How are you doing. Doing good. Got a little drizzle today so we're keeping it inside. Anything you could cook, you know, outside you can cook inside. No problem. Right. I love that. I like how you can pivot like that you'll show us something inspired by a dish from one of your favorite restaurants? Yeah, this is one of my dear friends, Doug Katz's restaurant called zhug and it's a roasted cauliflower dish and really spectacular even for a carnivore like myself, you get all chose big kind of meaty flavors from roasted cauliflower as you would from a grilled piece of chicken or grilled steak and even makes carnivores like me happy. Yum. I love that. I'm moving a little more toward plant based so excited about this. We even got the folks at zhug to show us how they do it. Take a look. Today we're going to be making our signature cauliflower dish. You got a head of cauliflower. I removed the root and the stem. It's got a lot of smoked paprika in it, turmeric, cumin, cache schurrie salt, a little bit of white sugar and a healthy amount of olive oil. This is going to go into the oven at 400 degrees for about 15 minutes. When it's ready, it's going to look like something like. We'll start with our Orange chimichurri and have toasted sliced almonds, some golden raisins, shaved and pickled carrot. Mint, parsley and finish with olive oil. Cauliflower is one of the hottest vegetables. It's trending bus we are on the cutting edge as always but it's also a great option because of the meat, you know, people talk about this meat shortage. So take us through it, buddy. Well, we love a trending cruciferous vegetable. Also inexpensive which is great. If you were doing this on a grill, you get the grill like one side would be very hot, one is cool so you turn it into a pan in an oven. I have a cast iron pan over a medium high heat. We drizzled our cauliflower steaks and getting two steaks per piece of cauliflower and then we save all the pieces so we get like a double whammy here and I just put a good amount of olive oil, salt and pepper on and medium high heat and let them sear four, five minutes a side to get them nice and caramelized. As that is happening, I have the juice of one Orange and the zest, a quarter cup of water, some golden raisin, garlic, chili flakes and cumin. If you don't like cumin, you can use other spices and to that I'll add about a quarter cup of flat leaf parsley, quarter cup of mint and quarter cup of toasted pistachio and some capers and we mix this altogether with a couple good glugs of olive oil. Glugs is a technical term, big cooking term, a drug or two and then a splash of sherry vinegar and good amount of cracked black pepper and this becomes almost the dressing for not only the roast -- the pan roasted cauliflower but also for this little shaved raw vegetable cauliflower which are the pieces, parts that fall off when we get the steak because waste not, want not and dump this on top of your raw cauliflower. You give it a little toss. So then have you this beautiful, raw cauliflower salad that just gently warms through with almost that chimichurriry type vinaigrette and the ones that I cooked I actually have some here and you can see, see, that's what you want. You want that deep caramelization. Whether doing it on a grill or at home, that gives it that meaty deliciousness and you put that guy down and then I just take a little bit of my raw cauliflower salad which turns into the sauce for this and you get this beautiful dish that would be a great -- like if you are a carnivore and can't live without the meat, this would be delicious with like a roasted chicken, or you could just eat it as an entree as a side for yourself too so it's inexpensive. It's a great substitute if you're looking for something different or if you wanted to have an interesting side, it works both ways and one of the things I love about zhug through this entire -- zhug, I'm sorry, through this entire situation they've been doing carryout really feeding the people of Cleveland and doing this beautiful, clean, delicious food from a chef who really is one of my dear friends in Cleveland and has raised the culinary bar in Cleveland quite a bit. That's awesome. That's awesome. I love this recipe, nice to have a variation. I like the fact it's cost effective and you're going to give us the recipe, right? We'll post it on our website and, everyone, remember the difference between a splash and a glug. That's Michael Symon's big takeaway for you today. About two ounces. The difference between the two. Perfect. Like I didn't though that, Michael. Come on. All right, everybody, check out our website, goodmorningamerica.com. And coming up, yes, our summer
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