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Prep
Difficulty
Easy
Time
Estimate
45 mins
Bring water to a boil for the pasta. Slice the cauliflower, dip in oil and place it on the grill. Any teeny-tiny bits of cauliflower are perfect for tossing into the pasta salad as well. While the cauliflower grills, wash and dry the salad greens and whip up both of the vinaigrettes. Prepare the steak. Once the cauliflower is on the second side, start the steak. Sear on each side and rest covered. Toss the salad. Drizzle the Blue Cheese Vinaigrette across the cauliflower. Serve altogether with the hot steak.
More greens than pasta are tossed with a simple vinaigrette. Mix and match your baby greens and fresh herbs as available. Traditional basil works well, but any other variety such as Thai basil or lemon basil can work nicely too. Add more veggies, nuts or cheeses to liven it up or just leave this as simple goodness.
Chunks or thick slices of cauliflower are fun grilled, although relatively plain. Be sure to generously season with salt & pepper and drizzle on your favorite sauce to serve. It is the perfect base for stronger flavors such as blue cheese or pesto.
Choose your favorite blue cheese and a rich, bright olive oil to make this decadent, tangy dressing.
The recipe calls for Rib-Eye which is a lovely, slightly marbled steak. When grilling, a steak with a higher fat content is a good choice as you are less likely to overcook it because the fat can create a barrier. If you are selecting a pasture-raised, grass-fed and/or grain-finished steak the fat content tends to be a bit lower then the meat coming from caged feed-lot cattle giving yet another delicious reason to select a cut with a bit more fat.
