Did you know this week is Going Local week here in Indiana? It’s a state-sponsored week designed to encourage eating at least one Indiana-grown or produced food product at each meal. (A neat thing is that it was started by a local blogger here in Indianapolis, Victoria Wessler of the blog Going Local. What a wonderful tradition to have started!)
So along with highlighting a fabulous local farm this week (Full Hand Farm), we thought we’d also provide a recipe using some local ingredients to celebrate!
We picked up some sweet corn and cherry tomatoes at our local market (Broad Ripple Farmer’s Market) the other day and were looking for a new way to use them. We’d tried some grilled cauliflower steaks this past winter after seeing them in an issue of Bon Appetit. While they didn’t work out at the time, we thought we’d try them again as as a base for a fresh corn salsa. They turned out wonderfully, and were a satisfying grilled summer meal — as well as an interesting meatless option!
Don’t live in Indiana? Celebrate Going Local week right along with us! Take this chance to check out your local farmer’s markets and eateries. Thanks to Victoria for raising awareness about local eating!
Questions on what’s in season in your area? Check out this great seasonal map from Epicurious.
- 1 large head cauliflower
- 3 tablespoons olive oil, divided
- 2 cups fresh corn (2 to 3 ears)
- 1 ½ cups cherry tomatoes
- 15-ounce can black beans
- ¼ cup cilantro, chopped
- Juice of 2 limes
- 1 ½ to 2 tablespoons taco seasoning (or mix of cumin, chili powder, and paprika)
- Kosher salt
- Fresh ground pepper
- Remove the outer leaves and extended stem from the head of cauliflower. Working from the center, slice across the entire head to create 4 steaks. Steaks can only be made with the florets attached to the core stem. (Florets that detach from the core can be cooked on the side or reserved for another meal.)
- Heat a grill or grill pan to medium-high heat. Coat each side of the cauliflower steaks with olive oil, a sprinkle of kosher salt, and fresh ground pepper. Grill each side for 3 to 4 minutes until lightly charred.
- For the fresh salsa, shuck the corn cobs and cut off 2 cups corn kernels. Cut 1½ cups cherry tomatoes into quarters. Drain and rinse the black beans. Chop ¼ cup cilantro. Juice 2 limes. In a medium bowl, mix together corn, tomatoes, black beans, cilantro, lime juice, 1 tablespoon olive oil, and 2 tablespoons taco seasoning, one pinch kosher salt, and fresh ground pepper. Stir to combine; taste, and add additional seasonings if desired.
- To serve, place each steak on a plate, and spoon over mounds of fresh salsa.