How to Make Pan-Fried Smoked Cauliflower Steaks

Ingredients

• 1 head cauliflower
• 1 tablespoon MCT oil
• 1 teaspoon fine sea salt
• ½ teaspoon fresh ground black pepper
• 2 tablespoons coconut oil, for pan-frying

• 1 cup diced fresh tomatoes or canned diced tomatoes (with juices)
• 1 cup Green Goddess Dressing

• Smoker
• 4 cups wood chips of choice

1. Thirty minutes before you smoke the cauliflower, place the wood chips in water to soak. Drain.
To Smoke the Cauliflower
2. Read the manufacturer’s directions for your smoker before you begin. There are wood, electric, propane, and charcoal smokers, and each type works differently. Start the smoker and, if your smoker came with a water bowl, add water to it. When the temperature reaches 180°F, you can start smoking the cauliflower.
3. Using a large knife, cut the cauliflower from top to bottom into 1-inch-thick steaks. Rub with the oil and sprinkle with the salt and pepper. Place the steaks as well as any broken pieces of cauliflower on a large sheet of foil lined with unbleached parchment paper (to prevent pieces from falling into the smoker). Poke holes through the double layer of foil and parchment to allow the smoke to infuse the cauliflower.
4. Place the double layer of foil and parchment with the cauliflower in the smoker and secure the lid so that the smoker is airtight and no smoke escapes. Smoke the cauliflower for 1 hour. While the cauliflower is smoking, prepare the tomatoes and dressing for serving.
5. After 1 hour, remove the cauliflower from the smoker.
6. Heat the coconut oil in a large skillet over medium heat. Sauté the cauliflower steaks, as well as any large pieces of cauliflower that broke off, until golden brown on both sides and fork-tender, about 5 minutes per side. Fry in batches if needed to avoid crowding, and add more oil between batches if needed. Season with salt and pepper and serve on a bed of diced tomatoes, with the dressing drizzled on top.