Glazed Rice With Cauliflower And Steak Recipes

GLAZED ROASTED CAULIFLOWER

Glazed Roasted Cauliflower image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cut 1 small cauliflower into large florets. Toss with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 450˚ F, tossing halfway through, until browned and tender, 25 to 30 minutes. Mix 1 tablespoon each Dijon mustard and date syrup and 1 teaspoon balsamic vinegar. Pour over the cauliflower and toss; roast until glazed, 10 minutes. Sprinkle with parsley.

SPICED STEAK WITH CAULIFLOWER RICE

Spiced Steak with Cauliflower Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 cups cauliflower rice (or 1 large head, grated)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 1/2-inch-thick boneless rib-eye steaks, trimmed
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 cup sliced celery
1/4 cup sliced almonds
1/4 cup dried cranberries
2 large cloves garlic, thinly sliced
1 tablespoon white wine vinegar
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 450 degrees F. Combine the cauliflower rice, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Spread in a single layer on 2 baking sheets and bake, stirring once, until slightly browned and tender, 20 to 25 minutes.
Meanwhile, season the steaks with salt and pepper and rub all over with the paprika and cinnamon. Heat a large skillet over high heat; add 1 tablespoon olive oil. Add the steaks, in batches if necessary, and cook until browned, 1 1/2 to 2 minutes per side for medium rare. Remove to plates.
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, the celery, almonds, dried cranberries and garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Add the vinegar and cook until the skillet is almost dry. Transfer the mixture to a large bowl. Add the cauliflower and parsley, season with salt and pepper and toss. Add to the plates with the steaks.

Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 106 milligrams, Sodium 417 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 12 grams, Sugar 43 grams

GLAZED RICE WITH CAULIFLOWER AND STEAK

Glazed Rice with Cauliflower and Steak image

Add the sweetness of syrup and the crunch of peanuts to your next steak dish with our delicious recipe for Glazed Rice with Cauliflower and Steak.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups water
1 WYLER'S Instant Bouillon Beef Flavored Cube
2 cups instant brown rice, uncooked
3 cups small cauliflower florets
1 beef skirt steak (1 lb.)
1/4 cup KRAFT Red Wine Vinaigrette Dressing
1/4 cup apple juice
3 Tbsp. maple-flavored or pancake syrup
2 Tbsp. chopped Honey Roasted Peanuts, toasted

Steps:

Bring water and bouillon to boil in medium saucepan on medium-high heat; stir until bouillon dissolves. Stir in rice; cover. Simmer on medium-low heat 3 min. Add cauliflower; stir. Simmer, covered, 2 min. Remove from heat; let stand 5 min. or until liquid is completely absorbed.
Meanwhile, spray large skillet with cooking spray. Add steak; cook on medium heat 3 to 4 min. on each side or until medium doneness (160°F). Remove from skillet; cover to keep warm.
Add dressing, juice and syrup to skillet; stir. Bring to boil on medium-high heat; cook 3 min. or until thickened. Serve steak and rice mixture topped with sauce and nuts.

Nutrition Facts : Calories 510, Fat 21 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 80 mg, Sodium 550 mg, Carbohydrate 53 g, Fiber 4 g, Sugar 13 g, Protein 27 g

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