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
SUNNY'S JERK JAM CAULIFLOWER STEAKS
Steps:
- For the cauliflower: Preheat the oven to 350 degrees F.
- Trim the green leaves from the base of each head of cauliflower. Then trim a sliver off of each base to level it. Make 2 equal slices vertically from the top to the base of each head of cauliflower, creating 4 steaks in total.
- In a large baking dish, add the beer, brown sugar, Worcestershire sauce, red chile flakes, garlic, a nice pinch of salt and a few grinds of black pepper. Whisk until the sugar and salt dissolve, then place the steaks in 1 layer in the dish.
- Bake the steaks, flipping them once, until tender but still firm enough to hold their shape, about 20 minutes. Use your judgment when you flip them to determine if they need to cook the full 20 minutes.
- Transfer the cauliflower steaks to a paper towel-lined baking sheet; reserve the baking liquid for the next step. Pat the top of each steak dry as well.
- For the glaze: In a medium bowl, add the jam, jerk seasoning, lime juice and 1/4 cup of the cauliflower baking liquid. Stir to loosen and combine.
- Heat a cast-iron griddle to medium-high heat (cast iron is preferred, but you can use a large pan and do this in batches, or use a nonstick griddle, but cast iron--ooooh--cast iron!!!).
- Drizzle each cauliflower steak with olive oil on both sides followed by a pinch of salt and a few grinds of pepper. Place the steaks on the griddle and cook until lightly golden brown when you take a peek beneath, 4 to 6 minutes; gently flip the steaks, then allow them to become golden brown again on the other side. Brush the tops and sides of each liberally with the glaze. Cook for 2 to 3 minutes more, then remove to a platter and sprinkle with the mint and cilantro. Serve warm.
- Chop the chilled leftovers for a quick salad.
CAULIFLOWER STEAKS WITH CAPER BUTTER
These cauliflower steaks make a great side dish but are meaty and substantial enough to be the main event on your plate. (As an entree, the recipe serves 2.) Melting a compound butter on top is a classic steakhouse move. Make double the butter, roll it in parchment, twist the ends and freeze it, then slice off pats to flavor fish or steamed rice.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position an oven rack in the center of the oven, put a baking sheet on it and preheat to 450 degrees F. Cut the cauliflower through the core into 1-inch-thick steaks. It's fine if some of the end steaks break into florets; just cook them along with the rest.
- Put 2 tablespoons of the butter on the hot baking sheet, return the sheet to the oven and let the butter melt and bubble, about 30 seconds. Remove the baking sheet from the oven and tilt to coat it with butter. Arrange the cauliflower steaks and any stray florets on the baking sheet. Roast until the bottom of the cauliflower is dark brown and almost tender (a knife inserted in the steaks should meet a little resistance), about 12 minutes. Generously sprinkle the cauliflower with salt, flip with a spatula, sprinkle with salt and continue to roast until the cauliflower is tender, about 10 minutes more.
- While the cauliflower roasts, mash the remaining 4 tablespoons butter with a fork in a small bowl. Mash in the parsley, capers, caper brine, lemon zest, 1/4 teaspoon salt and one grind of pepper. When the steaks are done, transfer them to a serving platter or individual plates. Dollop some compound butter on top of each steak and scatter any stray florets around them. Serve hot.
JERK CAULIFLOWER RECIPE BY TASTY
This jerk cauliflower is a great appetizer option for any crowd. Coated with flavorful jerk sauce, then pan-fried until golden brown, you'll love this new take on cauliflower whether you eat vegetarian or not.
Provided by Merle O'Neal
Categories Dinner
Time 1h5m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil, then add the salt, garlic powder, allspice, and cauliflower florets. Cook for 3-4 minutes, until the cauliflower is almost cooked through (a knife should still meet a bit of resistance when trying to pierce the stem). Remove the cauliflower form the water and drain and cool slightly on a kitchen towel.
- Meanwhile, make the jerk sauce: In a food processor, combine the onion, scotch bonnet peppers, garlic, ginger, thyme, lime juice, vinegar, nutmeg, allspice, sugar, salt, black pepper, and olive oil. Blend until smooth.
- In a large bowl, toss the blanched cauliflower with 1½ cups (360 ml) of the jerk sauce. Let sit for 30-60 minutes. Reserve the remaining ¾ cup (180 ml) of jerk sauce.
- Transfer the cauliflower to a clean large bowl, leaving any remaining marinade behind. Sprinkle the cornstarch over the cauliflower and toss until well coated.
- Heat the canola oil in a large skillet over medium heat. Working in batches, sear the cauliflower for 1-2 minutes, until a brown crust forms. Flip florets over with tongs to sear on the other side for 1-2 minutes. Transfer to a plate and repeat with the remaining cauliflower, adding more oil as needed.
- Add the reserved jerk sauce to pan and bring to a simmer, about 1 minute. Return the cauliflower to the pan and toss to coat well.
- Transfer the cauliflower to a serving dish, or let cool to room temperature, cover, and refrigerate until ready to serve. Before serving, garnish with the cilantro and lime wedges.
- Enjoy!
Nutrition Facts : Calories 254 calories, Carbohydrate 42 grams, Fat 8 grams, Fiber 9 grams, Protein 8 grams, Sugar 12 grams
JERK-STYLE CAULIFLOWER WITH COCONUT RICE
Cauliflower roasted in the oven takes on a delicious, nutty flavour. Here, it is coated in a spicy jerk paste and served on brown rice with vegan-friendly coconut yogurt
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the chilli, garlic, ginger, oil, spices and lemon juice in a small bowl with the yogurt and blitz using a hand blender until smooth. Cut the cauliflower carefully into eight, ensuring that you slice through the stalk each time as this will hold it together. Brush the spice paste over both sides of the cauliflower steaks, then arrange on a baking sheet (use two if needed) rubbed with a little oil and roast for 30 mins. Turn over and roast for 20 mins more, or until the cauliflower is tender.
- Meanwhile, put the rice in a large pan with 450ml water, the bouillon and thyme. Bring to the boil, cover and cook for 10 mins, then add the peppers and spring onions, cover again and simmer for 10-15 mins more until the rice is tender. Check towards the end that the water hasn't run dry as you may need to add a splash more. Add the beans and yogurt and warm through. If you're following the Healthy Diet Plan, serve half the cauliflower and rice, then chill the rest for another day. Will keep for up to two days in the fridge.
Nutrition Facts : Calories 415 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 1.06 milligram of sodium
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