STEAK WITH RED PEPPER SALSA AND ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rimmed baking sheet in the oven and preheat to 450˚. Cut the cauliflower in half through the core, place cut-side down and slice through the stem into long, 3/4-inch-thick florets. Gently toss the cauliflower and any leaves with 2 tablespoons olive oil in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until browned and tender, about 30 minutes.
- Meanwhile, evenly pound the flank steak with the textured side of a meat mallet until 1/2 inch thick. Halve the steak crosswise and lengthwise; rub with salt and pepper, the paprika and granulated garlic. Let sit at room temperature 10 minutes.
- Thinly slice the celery and toss with the vinegar in a medium bowl; let sit 5 minutes. Chop the roasted red peppers, olives and parsley and add to the celery along with 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper; toss.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steak and cook until browned, 3 to 4 minutes per side for medium rare. Transfer the steak to a cutting board and let rest 5 minutes, then slice against the grain.
- Divide the steak and cauliflower among plates. Spoon the red pepper salsa on top.
Nutrition Facts : Calories 450, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 86 milligrams, Sodium 790 milligrams, Carbohydrate 17 grams, Fiber 7 grams, Protein 34 grams, Sugar 5 grams
ROASTED CAULIFLOWER STEAKS
You might've tried boiling, mashing, and even turning cauliflower into 'rice'. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve the steaks with chimichurri sauce or topped with roasted cherry tomatoes, sliced green olives and crumbled feta cheese.
Provided by Snacking in the Kitchen
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 12.1 g, Fat 13.8 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 63.6 mg, Sugar 5.2 g
CAULIFLOWER STEAKS WITH ROASTED RED PEPPER & OLIVE SALSA
Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Starter, Supper
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 277 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
CAULIFLOWER STEAKS WITH KALAMATA OLIVE AND RED PEPPER TAPENADE
Steps:
- Preheat the oven to 400 degrees F.
- For the tapenade: In a food processor, combine the olives, red peppers, raisins, capers, parsley, orange zest, tarragon and black pepper. Pulse six or seven times, just until roughly chopped. Pour in the olive oil and pulse 2 or 3 times to incorporate; the mixture should have the consistency of a coarse puree. Cover and refrigerate until ready to use.
- For the cauliflower steaks: Preheat a grill or grill pan to medium heat.
- Remove the green outer leaves from the cauliflower heads, leaving the cores intact. Set the cauliflowers on their base and halve them vertically (a serrated knife works well for this). Then slice each half, vertically again, into 1-inch steaks; the core will hold them together. You should end up with four nice steaks; reserve the ends for another use.
- Generously coat the steaks on both sides with the olive oil and season with salt and pepper. Grill the steaks for 5 minutes per side, or until golden brown and well-marked. Remove to a foil-lined baking sheet.
- In a small bowl, mix together the Parmesan, panko, parsley, garlic and pepper flakes. Season with salt and pepper. Sprinkle the breading on top of the cauliflower steaks and drizzle with some olive oil. Transfer to the oven for 10 to 12 minutes, or until golden brown. Serve the steaks topped with spoonfuls of the tapenade.
CAULIFLOWER STEAKS WITH OLIVE RELISH AND TOMATO SAUCE
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Provided by Bon Appétit Test Kitchen
Categories Olive Tomato Appetizer Side Vegetarian Quick & Easy Low Cal Cauliflower Winter Healthy Low Cholesterol Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 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 cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve). Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.
- Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
- Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.
- Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.
CAULIFLOWER "STEAKS" WITH OLIVE RELISH
Thickly cut cauliflower slices, roasted, and topped with a tangy olive relish. Perfect side dish. Add beans to the relish for vegetarian meal.
Provided by abray6212
Categories Cauliflower
Time 30m
Yield 4 Steaks, 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove leaves and trim stem end of cauliflower, leaving core intact. Slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve).
- Finely chop enough loose florets to measure 1/2 cup.
- Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.
- Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches.
- Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
- Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.
- Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.
CAULIFLOWER STEAKS WITH GREMOLATA
These simple cauliflower steaks make a delicious side dish when served with gremolata.
Provided by VirginiaWillis
Categories Cauliflower Side Dishes
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- Slice cauliflower head into 3/4-inch-thick steaks. Heat an extra-large skillet over medium-high heat and spray with cooking spray. Working in batches, add cauliflower, reduce heat to medium, and cook until browned and lightly charred, about 5 minutes. Flip and add water; cook, covered tightly, until fork-tender, 5 to 7 minutes. Season with salt and black pepper.
- For gremolata, stir together parsley, olive oil, lemon zest, lemon juice, minced garlic cloves, salt, and pepper. Serve with steaks.
Nutrition Facts : Calories 107.6 calories, Carbohydrate 10.1 g, Fat 7 g, Fiber 4.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 235 mg
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