Leftovers are the best, aren’t they? A night in the fridge can truly do wonders for the flavours in so many dishes, like pastas, curries, pizza and…roasted cauliflower steaks! I love them so much, my bio should include, “Just don’t touch my leftovers.” I can recall the biggest childhood fights I had with my brother being over leftovers he’d stolen from me. Clearly, my passion for leftovers knows no bounds!
For a new recipe project I’m working on with Loblaw — Leftovers Revival — as part of their Loblaw 2018 Canadian Food Trends, I’ll be reinvigorating and breathing new life into my leftovers with the help of a few new ingredients from Loblaws City Market. I’m excited for this collaboration because it allows me to shine a spotlight on something I’m becoming increasingly passionate about—food waste. Just because a dish is a day or two old, doesn’t mean it should be thrown out. I truly believe it’ll be more delicious than the day you made it!!
Here’s how this project works: every few months, Loblaw will send me a box full of ingredients. The themes will vary, but for now, we’re focusing on leftovers. This round’s box contained: saffron, black garlic, cumin, ground ginger, lentils and veggie broth, lemon-infused extra virgin olive oil. My job is to create a recipe using as many of these ingredients with my leftovers to make them equally or more satisfying!
The recipe I’m sharing this round is Cauliflower Toast with saffron mayo made with the last night’s cauliflower steaks. It may sound fancy, but it’s simple to make and so loaded with unique flavours. (Thanks to Loblaw for encouraging me to try new ingredients like saffron — I’ve actually felt intimidated to use it but once I did in I realized it’s easy.) Hope you love the cauliflower toast!
For the cauliflower:
1 head of cauliflower
1 clove black garlic
1/4 c. President’s Choice lemon-infused extra virgin olive oil
1/2 tsp cumin
1/2 tsp ground ginger
1 tbsp lemon juice
Salt and pepper to taste
For the saffron mayo:
Big pinch saffron
1 tbsp veggie broth
1/4 c. vegan mayo
For the toast:
2 thick slices toast
1 tbsp assorted nuts (chopped)
2 tsp toasted sesame seeds
2 tbsp green onion (thinly sliced)
2 pinches dried chili flakes
Drizzle President’s Choice lemon-infused extra virgin olive oil
Salt and pepper (to taste)
- Preheat oven to 450F and prepare your cauliflower steaks by carefully cutting away the leaves, making sure to not cut through the cauliflower’s base — it will hold your steaks together. Cut the cauliflower in half lengthwise (top to bottom), and then cut 1” steaks from the inside of your two halves. Place them in a large casserole dish or on a parchment lined baking sheet.
- Prepare your saffron by adding a big pinch to 1 tbsp warm veggie broth. Let sit for 10-30 minutes.
- Make the cauliflower sauce by placing lemon olive oil, black garlic, cumin, ground ginger, lemon juice, salt and pepper into a small blender and pureeing until smooth.
- Pour the sauce over the cauliflower steaks (and any loose florets) and, using a brush or hands, coat the cauli entirely with sauce (both sides!). Roast for around 55 minutes or until crispy and golden brown.
- Make your saffron mayo by adding mayo and the saffron with its juices to a small blender and pureeing until smooth.
- To assemble your toast: toast bread and lather with saffron mayo. Add one cauli steak (plus crispy florets) to each toast. Top with toasted sesame seeds, chopped nuts, sliced green onions, chili flakes, salt and pepper and a drizzle of lemon-infused extra virgin olive oil.
Thanks to Loblaw for sponsoring this post! All opinions are my own.