Gluten Free Roasted Cauliflower Steaks With Curried Bean Puree Recipes
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
GLUTEN-FREE ROASTED CAULIFLOWER STEAKS WITH CURRIED BEAN PUREE
Cauliflower in steak form? Yes, that's right! These are downright delicious, and a fabulous idea when you have vegetarian or vegan friends coming for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Spray cookie sheet with cooking spray.
- Trim tough leaves off bottom of cauliflower, leaving stem intact. Cut head of cauliflower vertically into 1-inch pieces, being careful to leave stem attached to each piece (you should have 4 nice steaks). Carefully place steaks on cookie sheet. Brush steaks lightly with oil, and sprinkle with 1/4 teaspoon of the curry powder. Bake 15 minutes.
- Meanwhile, in food processor, place Curried White Bean Puree ingredients. Cover; process until smooth, scraping down bowl once. Empty puree into 1-quart saucepan. Heat over low heat until warm, stirring occasionally.
- After 15 minutes, carefully turn cauliflower steaks. Brush second side with oil, and sprinkle with remaining 1/4 teaspoon curry powder. Bake about 15 minutes longer or until florets are turning golden brown.
- Divide puree among 4 serving plates, spreading out so puree will show underneath steak. Top each carefully with 1 cauliflower steak. Sprinkle with sliced green onions.
Nutrition Facts : Calories 190, Carbohydrate 12 g, Cholesterol 0 mg, Fat 3, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g
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
CAULIFLOWER STEAKS WITH CAULIFLOWER PURéE
Provided by Dan Barber
Categories Milk/Cream Blender Side Bake Sauté Vegetarian Low Cal High Fiber Cauliflower Winter Healthy Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
- Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.
- Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
- Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.
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
CURRIED CAULIFLOWER, CARROTS AND BEANS
Give your cauliflower a punch! Steam with carrots and serve in a light curry sauce with beans. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place steamer basket in large saucepan with 1/2 inch of water. Place cauliflower and carrots in steamer. Heat to boiling; reduce heat. Cover and cook 10 minutes or until vegetables are tender. Place in a bowl and keep warm. Rinse and dry saucepan.
- In same saucepan, heat oil over medium heat. Add onion, gingerroot and garlic; cook and stir 3 minutes or until onion is softened.
- In a cup, combine flour and curry powder. Stir into onion mixture; cook and stir 1 minute.
- Gradually stir in broth and wine; heat to boiling. Reduce heat; simmer, stirring frequently, 5 minutes or until sauce is slightly thickened.
- Stir in beans; cook 3 minutes or until heated through. Stir bean mixture into cauliflower mixture just until combined. Sprinkle with cilantro.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 8 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g
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- You can watch the video in the post for visual instructions.Trim the stem and remove the leaves from the cauliflower heads. Do not remove too much of the stem, otherwise, your "steaks" will fall apart.
- With a large knife, cut the cauliflower lengthwise through the center into 1 1/2-inch (4 cm) thick pieces. Depending on the thickness of the stem you might end up with 2 or 3 "steaks". Don't throw away the little cauliflower pieces which aren't connected to the stem, use them as well to make cauliflower "wings".
- Add some water with salt to a large pot and bring to a boil over high heat. Once the water boils, add the cauliflower, cover the pot and cook the cauliflower for 4-5 minutes to soften it a little. After 4-5 minutes, remove the cauliflower and set aside. You can also steam the cauliflower instead of cooking it.
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- In a small bowl, mix together the chili, paprika, cayenne, garlic, mustard, salt, pepper, and onion salt. Set aside.
- Remove the leaves from the bottom of the cauliflower. Cut each head in half right down the middle, then cut a thick 1 ¼” slice on one side of the cauliflower half, and then another thick 1 ¼” slice on the other side of the cauliflower half. Be careful to keep the stem intact so that you can get a thick “steak” rather than a bunch of florets.
- Preheat a grill to medium high on one side, and brush the cauliflower steaks with olive oil. Sprinkle with the buffalo seasoning on all sides. Grill on direct heat (over the flames), lid closed, on each side for about 6 to 9 minutes, or until tender-crisp when poked with a fork and lightly charred. If you find your cauliflower is charring faster than it is cooking through, transfer to the indirect heat, and cover with the lid to finish cooking through. Once tender-crisp, transfer to a baking sheet and glaze generously on both sides with the glaze.
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Place cauliflower steaks on parchment lined sheet pan, drizzle both sides with a little olive oil and season with salt & pepper to taste. Roast for 15 minutes on each side. Remove from oven. In a medium bowl, whisk together 1/2 cup olive oil, curry powder, garlic, 1/2 tsp salt & 1/4 tsp pepper until smooth. See more result ››
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