Cauliflower Steaks With Roasted Pepper And Tomato Salad Recipes

CAULIFLOWER STEAKS WITH ROASTED PEPPER AND TOMATO SALAD

Steps:

• Preheat oven to 375 degrees. Place cauliflower, stem side down, on a cutting board. Working from center of head, cut four 3/4-inch-thick "steaks" and set aside. Cut end pieces into florets (you should have about 1 cup). Toss florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon oil and arrange in a single layer on other side of sheet. Season with salt and pepper.
• Roast until florets are softened and browned in spots and some tomatoes are collapsed, 25 minutes. Refrigerate florets and three-quarters the tomatoes for Easy Chickpea Curry. Transfer remaining tomatoes to a medium bowl; reduce oven to 300 degrees.
• Meanwhile, roast bell peppers over a high gas flame or under the broiler, turning frequently with tongs, until charred on all sides, about 10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let steam 10 minutes. Rub with paper towels to remove skin. Stem, seed, and coarsely chop.
• Add bell peppers to bowl with tomatoes and stir in 1 teaspoon oil, vinegar, parsley, and capers, if using. Season with salt and pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium. Add garlic and cook until fragrant, 30 seconds. Add 2 cauliflower steaks, cover, and cook until underside is golden brown, 5 minutes. Flip cauliflower, season with salt and pepper, and cover. Cook until tender, 10 minutes, then transfer to a baking sheet, loosely tent with foil, and keep warm in oven. Repeat with 1 tablespoon oil and remaining 2 cauliflower steaks.
• Meanwhile, cook couscous according to package instructions. To serve, divide couscous among 4 plates and top with cauliflower steaks and roasted pepper and tomato salad.

ROASTED CAULIFLOWER STEAKS

Steps:

• Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
• Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
• Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

ROASTED CAULIFLOWER STEAKS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place cauliflower steaks on the prepared baking sheet.
• Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
• Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.

ROASTED PEPPERS AND CAULIFLOWER

Steps:

• Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

HERB-CRUSTED CAULIFLOWER STEAKS WITH BEANS AND TOMATOES

Steps:

• Arrange racks in middle and upper third of oven; preheat to 425°F. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice in the center from top to bottom to yield 2 (1") "steaks"; reserve remaining cauliflower for another use.
• Place cauliflower on a rimmed baking sheet. Brush both sides with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.
• Meanwhile, toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on another rimmed baking sheet. Arrange in a single layer, then roast in upper third of oven until green beans begin to blister, about 15 minutes.
• Whisk garlic, lemon zest, 1/3 cup parsley, and remaining 6 Tbsp. oil, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.
• Remove sheets from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5-7 minutes more.
• Divide cauliflower, green beans, white beans, and tomatoes among plates. Top with parsley.

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
• Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
• Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
• In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
• Drizzle the salad with the dressing, then serve.
• Enjoy!

CAULIFLOWER STEAKS WITH ROASTED RED PEPPER & OLIVE SALSA

Steps:

• Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks - use the middle part as it's larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
• Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

ROASTED CAULIFLOWER "PICCATA"

Steps:

• Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half and cut 1-inch-thick "steaks" out of each half. Reserve remaining cauliflower for a later use. Brush both sides of the cauliflower steaks with olive oil. Season with salt and pepper.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Line a baking sheet with aluminum foil and place cauliflower steaks on the sheet.
• Broil for 10 minutes. Carefully flip using a spatula and broil for 6 minutes more.
• Meanwhile, whisk chicken broth, lemon juice, Dijon mustard, and cornstarch in a small saucepan and bring to a boil. Add butter, capers, and cook, whisking constantly, for 3 minutes. Turn heat off and let sauce sit for 1 minute.
• Divide cauliflower between serving plates, drizzle sauce over the top, and garnish with chopped parsley.