#Foodie Friday: Veggie Vittles

by Lydia Saldaña on November 4, 2016 in Food+Drink,
Plating Photo Credit Bill Orcutt e1478035534209

Keeping everyone happy at the holiday table can be a perplexing chore for a party host. It used to be that having a vegetable tray among party offerings would be the only nod a host might make for non-meat eaters on the guest list. But today’s host must take into account more sophisticated tastes.

In time for the holidays, Fort Worth chef Marcus Paslay shares his delicious and simple holiday recipes for the non-meat eaters at your holiday table. Drool on! On the menu from Paslay, executive chef and owner of Clay Pigeon in Fort Worth, is a cauliflower steak with quinoa salad and a potato galette to round out a sophisticated yet simple meat-free dining option.

Cauliflower Steak with Quinoa Salad

All photos by Bill Orcutt

Yield: 4 portions

  • Cauliflower head (cut into 1″ planks):   1 head
  • Water cress: 3 bunch
  • Quinoa (cooked): 1 cup
  • Golden raisins: ¼ cup
  • White balsamic vinaigrette: 2 tsp
  • Charred scallion pesto: 2 TBSP
    • Scallions (grilled): 3 each
    • Almonds (chopped): 1 TBSP
    • Lemon juice: 1 TBSP
    • Olive oil: 1 tsp
    • Salt (kosher):   to taste


1. Season the cauliflower plank with salt and roast in a hot sauté pan with 1 tsp of vegetable oil until fork-tender.
2. In a bowl, mix together the quinoa, white balsamic vinaigrette and raisins.
3. In a separate bowl, whisk together all remaining ingredients for the pesto.

Potato Galette

galette-photo-credit-bill-orcuttYield: 8 servings

  • Pie dough (see sub-recipe)
  • Yukon Gold potatoes 4 midsized potatoes
  • Red onion (thinly sliced) ½ onion
  • Swiss chard (cooked and chopped) 2 cups (cooked)
  • Feta cheese 1 cup
  • Olive oil 3 TBLSP
  • Salt and pepper As needed


1. Roast potatoes in a 350° F oven until they are just under done (about 30 minutes depending on size of potato). Once cooked, slice into ¼” thick rings and let cool completely.
2. Roll out pie dough to about a foot in diameter and ⅛” thick. Place dough in middle of a sheet tray lined with a silicone mat.
3. Once cooled, arrange the potatoes in a circular pattern in top of the dough leaving about 3″ of dough around the perimeter.
4. Form layers with the potatoes, chard, onions and cheese until you have a mound that is about 3″ high.
5. Fold the exposed dough back onto the filling and refrigerate for 1 hour.
6. Remove from refrigerator and oil the crust and place in 350° F oven and bake until dough is cooked. This should take about 45 minutes.
7. Remove from oven and cut into wedges.

Pie Crust


  • Butter 1 pound or 2 cups
  • Water (ice cold) 1 cup
  • Salt 1 ½ tsp.
  • AP flour 5 cups


1. Grate the butter with a cheese grater and keep cold.
2. Mix together the flour and salt. Incorporate the butter with until you have a crumbly texture.
3. Add the cold water and work the dough until all is thoroughly combined.
4. Wrap the dough in plastic wrap and let rest in refrigerator for at least 2 hours.