The word Yahni is a Greek word meaning to braise in a tomato base sauce. I grew up with these types of dishes as my mum always made them during the cold Canadian months and also during lent fasting period. For our lent, we would omit the wine. This type of dish is very versatile and can be made with a variety of vegetables, pretty much anything you have available in your fridge, cauliflower, Green beans, potatoes, eggplant, zucchini and even white beans. Its packed with lots of local nutritious veggies such as carrots, celery, onions and tomatoes. This is definitely a perfect hug of comfort. In this recipe, I gave an Italian classic, Osso Buco a vegetable twist using cauliflower steaks.

Topped with a breadcrumb gremolata, a fresh garnish made with Italian flat leaf parsley, lemon zest and toasted panko for a subtle crunch. Served best with your favourite crusty bread to mop up all the delicious flavourful sauce. This dish even tastes better served the next day. You can enjoy it as a meal or as a side to any protein or fish.

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Cauliflower Yahni (Braised Cauliflower)

Total Time1 hour hr

Course: Main Course, Side Dish

Cuisine: Cypriot, Greek, Italian

Yield: 4 people

Materials

• 1 large cauliflower
• 1/4 cup extra-virgin olive oil
• 1 medium cooking onion finely diced
• 8 garlic cloves skin removed and crushed whole
• 3 anchovies in oil (optional)
• 1 vegetable boullion cube
• 2 tbsps tomato paste
• 2 large carrots scrubbed and cut into 1/2 inch diagonal or round slices
• 2 celery stalks cut in 1/2 inch pieces
• 1/4 cup celery leaves
• 1/3 cup dry white wine (optional)
• 5-6 Roma tomatoes, grated with their skin about 4 cups
• 1/2 tsp sea salt
• 1/2 tsp fresh ground pepper

Breadcrumb Gremolata

• 1/4 cup panko or gluten free breadcrumbs
• 1 cup fresh Italian flat leaf parsley finely chopped
• zest of one lemon

Instructions

• Preheat oven to 350F.
• To prepare cauliflower, wash and trim off the bottom of the cauliflower stem but make sure to keep the core intact. Keep the cauliflower greens on as well as they are edible and delicious. Cut right through the middle of the cauliflower head, this keeps the florets together. Cut thick slices, about 1 1/2-inch thick to have a heartier bite and stay intact while cooking. The excess florets that do not connect to the steaks will be added in as well. Set aside.
• In a large cast iron or oven safe pa, heat oil over medium heat, add onions and garlic and sauté for 2-3 mins until soft. Add anchovies, vegetable bouillon and cook for about 30 seconds breaking them down with a wooden spoon.
• Stir in tomato paste and cook for an additional 1-2 minutes until fragrant.
• If you are using wine, add the wine and cook until it is reduced to half.
• Add in carrots, celery and celery leaves and sauté for 1 minute. Add in tomatoes, 1/2 cup water and season with salt and pepper. Cook sauce for 5 minutes and arrange cauliflower in sauce.
• Cover with lid or foil and bake in the oven for 45 mins to 1 hour until cauliflower is tender fork tender.
• Remove lid and turn oven to broil. Broil for 5-6 minutes until cauliflower is slightly charred.
• To make gremolata, heat a small pan over medium heat, add breadcrumbs and cook until golden and crisp. Remove from heat, place in small bowl and let cool. Once cool, mix in remaining ingredients.
• Serve cauliflower yahni (osso buco) topped with gremolata and your favourite crusty bread to soak up the sauce.