Pan Fried Cauliflower Steak Recipes

PAN FRIED CAULIFLOWER STEAK RECIPE

Steps:

• Remove the leaves on the cauliflower head and trim the stem until it is flush with the creamy white florets (or green or purple depending on the color cauliflower you buy!).
• With a large knife, cut 2-4 cauliflower steaks approximately 1 inch thick. See the picture above to get some idea of the shape and size.
• Heat the butter or ghee in a large frying pan until melted and spread evenly across the pan. Carefully place the cauliflower steaks in the pan when hot. Cook for approximately 5 minutes each side on medium heat with the lid off. When cooking the second side, place sliced veggies for the garnish on top to warm and slightly soften them.
• While the cauliflower steaks are grilling, fry up the optional free range eggs on a separate burner in another frying pan. Fry them either sunny side up or over hard depending on the preferences of those you will be serving.
• Test the cauliflower steaks with a fork, and if they are soft, remove from the pan. If still quite firm, cook a few more minutes.
• Remove from pan and place on serving platters. Top each cauliflower steak with garnishing vegetables and an optional fried egg as desired.
• Serve immediately either as a side dish or as the main course paired with a salad for a lighter meal.

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.

COUNTRY-FRIED CAULIFLOWER STEAKS AND GRAVY RECIPE BY TASTY

Steps:

• Remove the outer leaves from the cauliflower and trim the stem so the cauliflower can sit upright on a cutting board. Using a serrated knife, carefully cut the cauliflower into 1-inch (2.5 cm) thick slabs. Reserve any florets that fall off as you are cutting. You should get 3 to 4 "steaks."
• Fill a large, shallow pan with 1½-2 inches (4-5 cm) of water. Bring to a gentle boil over medium heat. Add 2 teaspoons salt. Working in batches, gently lower cauliflower steaks into the water. They should be just barely submerged. Cook for 4-5 minutes, until the stems can be pierced easily with a fork but are still slightly firm. Transfer the steaks to paper towels to drain. Repeat with the remaining steaks. Cook reserved florets for 2-3 minutes, until pierced easily with a fork.
• Drain cooking water from the pan and wipe dry. Melt the butter in the same pan over medium heat. Add the shallot and garlic and sauté until softened, about 2 minutes. Add the mushrooms, sage, thyme, and 1 teaspoon of salt and cook until the mushrooms begin to release their juices and brown, about 5 minutes.
• Stir in 3 tablespoons flour, mixing well to coat the mushrooms. Cook for 2-3 minutes, until the flour just starts to brown.
• Pour in 2 cups (480 ml) milk and stir well to incorporate. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and cover to keep warm until ready to serve.
• In a shallow dish, mix together the remaining flour, the cornstarch, garlic powder, onion powder, paprika, and 2 teaspoons salt.
• In a separate shallow dish, whisk to combine the eggs with the remaining milk.
• Working in batches, dip the cauliflower steaks and florets in the flour mixture, turning to coat completely. Dip in the egg mixture, letting any excess egg drip off. Dredge once more in the flour mixture, shaking off any excess flour or clumps.
• Heat 1½ inches (3 cm) of canola oil in a large, high-sided pan until a deep-fry thermometer reaches 325˚F (160˚C).
• Working in batches, carefully lower 1-2 cauliflower steaks at a time into the hot oil. Cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes, until deep golden brown. Transfer to paper towels to drain and repeat with the remaining cauliflower steaks and florets.
• Pour the gravy over the cauliflower steaks and garnish with parsley and black pepper. Serve the florets with gravy in a small bowl, for dipping.
• Enjoy!

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

Steps:

• Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
• Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
• Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
• Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.