Guy Fieri Cauliflower Steak Recipes

ROASTED CAULIFLOWER STEAKS

Steps:

• Preheat the oven to 400F.
• Trim the stem of the cauliflower and remove the green leaves.
• Place the cauliflower right side up on a cutting board. Using a large knife cut the cauliflower in half. From each half cut a 1 inch thick slice. If the cauliflower is very large you may be able to cut 1 or 2 more slices. *(Along with the slices of "steak" you will have lots of flowerettes left over. You can roast these along with the steaks or save them to use in other recipes.)
• Mix minced garlic with the olive oil in a small bowl.
• Arrange the cauliflower slices on a baking sheet and brush generously on both sides with the olive oil garlic mixture.
• Season with salt and pepper and sprinkle with crushed red pepper.
• Bake for 15 minutes.
• After 15 minutes carefully flip the cauliflower steaks over and brush with more garlic oil.
• Sprinkle grated parmesan cheese over the steaks.
• Return to the oven for 25 minutes, until the cheese is golden and the edges of the cauliflower are brown.
• These cauliflower steaks are great as a side dish or served with steamed green veggies or a crisp green salad.

HERB-CRUSTED CAULIFLOWER STEAKS WITH BEANS AND TOMATOES

Steps:

• Arrange racks in middle and upper third of oven; preheat to 425°F. 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 in the center from top to bottom to yield 2 (1") "steaks"; reserve remaining cauliflower for another use.
• Place cauliflower on a rimmed baking sheet. Brush both sides with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. pepper. Roast on middle rack, turning halfway through, until cauliflower is tender and browned, about 30 minutes.
• Meanwhile, toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on another rimmed baking sheet. Arrange in a single layer, then roast in upper third of oven until green beans begin to blister, about 15 minutes.
• Whisk garlic, lemon zest, 1/3 cup parsley, and remaining 6 Tbsp. oil, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Transfer half of mixture to another medium bowl. Add panko and Parmesan to first bowl and mix with your hands. Add white beans and tomatoes to second bowl and toss to coat. Whisk mayonnaise and mustard in a small bowl.
• Remove sheets from oven. Spread mayonnaise mixture over cauliflower. Sprinkle 1/4 cup panko mixture evenly over cauliflower. Add white bean mixture to sheet with green beans and toss to combine. Return sheets to oven and continue to roast until white beans begin to crisp and panko topping starts to brown, 5-7 minutes more.
• Divide cauliflower, green beans, white beans, and tomatoes among plates. Top with parsley.

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.

GRILLED CAULIFLOWER STEAKS

Steps:

• Preheat grill to medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, garlic, salt, smoked paprika, brown sugar, chili powder, and black pepper together in a bowl. Set aside.
• Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Reserve florets for another use.
• Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick. Remove any remaining small leaves from each steak. Place the 4 steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture. Place steaks on the grill, oiled side down; grill for 5 minutes. Brush more oil mixture on top of the steaks and gently flip over; grill until golden brown and slightly charred, 5 to 7 minutes more. Drizzle with any remaining oil and remove to a plate. Sprinkle with cilantro.

CAULIFLOWER STEAKS RECIPE BY TASTY

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!

ROASTED CAULIFLOWER STEAKS

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.

GRILLED CAULIFLOWER WITH BACON AND BRIE

Steps:

• In a medium saute pan over medium-high heat, cook the bacon until the fat has rendered and the bacon is crispy, 7 to 8 minutes. Using a slotted spoon, remove the bacon from the pan and place on a paper towel-lined plate. Reduce heat to medium, then add the flour to the fat in the pan and whisk until smooth. Cook, stirring often, until nutty and fragrant, 3 to 4 minutes. Pour in the milk in a slow steady stream while whisking constantly. Whisk until smooth. Bring to a boil, then reduce heat and simmer 7 to 8 minutes. Stir in the Brie, 1 teaspoon of the salt and the nutmeg, stirring until the Brie is melted. Add 3/4 of the bacon and stir to combine. Remove from the heat and keep warm while you prepare the cauliflower.
• Preheat a grill to medium high and wipe down the grates with a towel dipped in canola oil to clean and create a nonstick surface. Drizzle the cauliflower florets with olive oil and season with the remaining 1 teaspoon salt and the pepper. Grill cauliflower until it is caramelized and charred on all sides, 7 to 8 minutes. Remove from the grill and place on a large platter. While still hot, spoon the bacon and Brie mixture over the top. Garnish with the remaining crispy bacon and parsley.

ROASTED AND PUREED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F.
• On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.