ROASTED CAULIFLOWER STEAKS
"Instead of roasting cauliflower in little florets, cut it into steaks."
Provided by Valerie Bertinelli
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 215, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 223 milligrams, Carbohydrate 22 grams, Fiber 6 grams, Protein 7 grams, Sugar 11 grams
CRISPY SPICED CAULIFLOWER STEAKS
This recipe, developed by 19-year-old Ella Heckert and her mother, the chef Kelsie Kerr, yields crisp cauliflower steaks with a golden crust so tender that they shatter upon first bite. Made with brown rice and tapioca flour, the incidentally gluten-free batter is delicate but unfussy. This version is spiked with fresh turmeric and garam masala spices, but consider it a blank slate and feel free to experiment with other spice combinations, too. At Kerr's Berkeley restaurant, Standard Fare, the batter is used throughout the year to coat all sorts of other ingredients, including winter squash, eggplant and even housemade paneer, which is a perennial favorite. Try the dish with cauliflower, then make it your own - you'll be surprised how long the crust remains crisp!
Provided by Samin Nosrat
Categories dinner, lunch, finger foods, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Line a baking sheet with a wire rack or paper towels, and set aside.
- Finely grind cinnamon, coriander, fennel, peppercorns, cumin and cloves in a spice grinder, spice mill or mortar and pestle.Transfer to a bowl, and stir in cayenne and 2 tablespoons plus 2 teaspoons salt. Set aside.
- In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 1 1/3 cups). There is no gluten in either flour, so don't worry about overmixing.
- Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.
- Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.
- Heat a large cast-iron skillet over medium high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it's sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don't overcrowd the pan - the steaks should never touch.
- Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet, and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.
- Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.
Nutrition Facts : @context http, Calories 1174, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 97 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 83 grams, Sodium 980 milligrams, Sugar 5 grams, TransFat 0 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 SPICED CORN
Categories Vegetable Side Bake Vegetarian Quick & Easy Healthy
Yield 6 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 375F. Cut three 3/4-inch-thick center slices from each head of cauliflower to form "steaks". Reserve the remaining cauliflower for another use. 2. In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs. 3. In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and salt and black pepper. 4. In a large, nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add 3 cauliflower steaks and season with salt. Cook over moderate heat until lightly browned, about 3 minutes per side; transfer to large rimmed backing sheet. Repeat with the remaining 1 tablespoon of oil and 3 cauliflower steaks. 5. Press the corn-scallion mixture into the spaces between the cauliflower florets. Bake for 25 minutes, until tender and richly browned.
ROASTED CAULIFLOWER 'STEAKS'
This is a simple and beautiful way to cook a whole cauliflower. These cauliflower steaks look beautiful on their own, and even better alongside a bit of mashed potato or yams. This is a great vegetarian alternative for meatless Mondays!
Provided by SPetrocelly
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place the cauliflower onto a cutting board with the stem side facing upwards; cut vertically into 4 steaks approximately even in thickness. Arrange 'steaks' onto the prepared baking sheet. Drizzle olive oil over the steaks; season with garlic powder, salt, and black pepper.
- Roast in preheated oven for 20 minutes, turn with a spatula, and continue to roast until soft in the middle and darkening around the edges, about 15 minutes more.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 7.7 g, Fat 6.9 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 81.9 mg, Sugar 3.5 g
CAULIFLOWER STEAKS RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, lemon juice, dried basil, dried oregano, fresh thyme, dried rosemary, onion powder, garlic, salt, pepper
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the green leaves from the cauliflower stem with a knife.
- Place the cauliflower core-down on a cutting board and trim 2 sides so they become flat.
- Cut the cauliflower in half and then cut each half in two to get 4 "steaks".
- Rinse and dry the cauliflower steaks.
- In a small bowl, combine the olive oil, lemon juice, basil, oregano, thyme, rosemary, onion, and garlic, plus salt and pepper to taste. Mix well.
- Place the cauliflower steaks on the baking sheet and brush generously with the oil mixture.
- Bake for about 25 minutes, flipping halfway, until tender.
- Serve as desired, such as on a sandwich with pesto and red pepper, or with barbecue sauce and roasted potatoes, or with vegan mushroom gravy and lentils.
- Enjoy!
Nutrition Facts : Calories 169 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, Sugar 3 grams
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- Preheat the oven to 375°. Cut three 3/4-inch-thick center slices from each head of cauliflower to form "steaks." Reserve the remaining cauliflower for another use.
- In a saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain and cool, then cut the kernels from the cobs.
- In a medium skillet, heat 2 tablespoons of the oil. Add the chile and cook over moderately high heat for 30 seconds. Add the scallions and cook until softened, about 1 minute. Stir in the corn and capers and season with salt and black pepper.
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