Roasted Cauliflower Steaks Recipes

ROASTED CAULIFLOWER 'STEAKS'

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.

ROASTED CAULIFLOWER STEAKS

Steps:

• Slice the cauliflower through the center, keeping as much intact as possible. Season the "steaks" with salt, freshly ground pepper and sage.
• Heat a cast-iron skillet over medium-high heat. Add olive oil and place cauliflower carefully in the pan. Sear the cauliflower for 3 to 4 minutes per side, until deeply golden. Serve with vegan gravy, if desired.

CAULIFLOWER STEAKS WITH ROASTED RED PEPPER & OLIVE SALSA

Steps:

• Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks - use the middle part as it's larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
• Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

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.

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.

ROASTED CAULIFLOWER STEAKS WITH STEAK SAUCE

Steps:

• For the steaks: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
• Remove the outer leaves from the cauliflower and trim the stem to 1 inch. Resting on the stem, slice the cauliflower in half lengthwise, from top to bottom. Trim the round outer edge of each piece so both sides are flat, creating two or three approximately 2-inch steaks. Cut the trimmed bits in half into mini steaks.
• Thoroughly rub the steaks and mini steaks all over on both sides with the oil. Combine the paprika, 2 teaspoons salt and 1 teaspoon pepper in a small bowl and sprinkle on both sides of the steaks. Place on the prepared baking sheet and bake, flipping halfway through, until tender and browned, about 30 minutes.
• Meanwhile, make the steak sauce.
• For the steak sauce: Put the raisins in a medium bowl, cover with boiling water and allow to soak until soft, 10 to 15 minutes.
• Heat the oil in a medium skillet over medium heat. Add the onions, sprinkle with salt and cook, stirring occasionally, until very soft and translucent, 5 minutes. Stir in the tomato paste and cook, stirring constantly so it doesn't burn, until it releases its oil, about 5 minutes.
• Drain the soaked raisins. Add the soy sauce, Worcestershire sauce and half of the soaked raisins, and cook over low heat, scraping up the browned bits from the bottom of the skillet, until just simmering. Taste and add pepper and salt if desired (the soy contains a lot of salt so add with caution).
• Pour the sauce into the carafe of a mini blender, add the remaining half of the soaked raisins and puree until smooth and there are no big chunks of raisin.
• If the sauce has cooled, reheat it in a small saucepan until warmed through. Pour the warm sauce over your steaks and garnish with the chopped parsley.