1 Large head of purple cauliflower (yellow & white will work as well).
Olive oil
EVOO (extra virgin olive oil)
Truffle oil
10 Seedless grapes (green and purple).
10 Dates deseeded and sliced in half
kosher salt
Freshly cracked pepper
Directions:
Remove core and trim the leaves off of the cauliflower head.
Slice into 1 inch thick pieces.
Drizzle with olive oil and rub to coat evenly.
Season with kosher salt and freshly cracked pepper, to taste ( I like mine heavily seasoned).
In a non-stick pan pour in 1to 2 tsp of EVOO on medium heat.
Sear the cauliflower on both sides until golden brown (about 5 minutes on each side).
Place the cauliflower on a baking sheet and roast for 15-20 minutes at 400 degrees F. You can tell its ready when your fork can easily pierce the cauliflower steak.
For the salsa slice in half the de-pitted dates and seedless grapes, then toss together.
Place the salsa on top of the cauliflower and drizzle on some truffle oil (about 2 tsp).