Shortrib with Roasted Cauliflower

Shortrib with Roasted Cauliflower



  1. Heat the demi glace with 1/2 cup of red wine and add the rosemary and half the salt. Meanwhile marinate the cauliflower steaks in 2 Tbsp of the oil and the Cajun seasoning and remaining salt.
  2. In a hot sauté pan add the rest of the blended oil. Sear the cauliflower steaks on both sides until caramelized, then cook in a 350°F oven for an additional 5 minutes.
  3. Place the demi glace on the side to pour over the heated short rib portion.

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