Broiled Cauliflower Steaks Food

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.

BROILED CAULIFLOWER STEAKS WITH PARSLEY AND LEMON

Steps:

• For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife and imagining that you are creating two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half. You should yield two "steaks," each weighing about 14 to 15 ounces. Repeat with the other cauliflower.
• Bring 6 quarts of water to a rolling boil in a pot large enough to hold the cauliflower steaks. Add salt until the water tastes like mild seawater. (How will you know? Take a little water with a spoon and taste a drop of it.) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain.
• In a container large enough to fit the cauliflower snugly, whisk the coconut milk together with the coriander, red pepper flakes and a generous pinch of salt. Submerge the steaks in the coconut milk marinade and refrigerate for at least 2 hours and up to 24 hours.
• For the vinaigrette: Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in the olive oil. Set aside.
• For the gremolata: Combine the parsley, lemon zest and garlic in a small bowl. Set aside.
• Finish the cauliflower: Preheat the oven to 375 degrees F.
• Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars. Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately.

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.

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 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.

EASY GRILLED CAULIFLOWER STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk olive oil and grill seasoning together in a small bowl until smooth.
• Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half. Cut 1-inch-thick "steaks" out of each half.
• Brush each side with the seasoned oil. Grill for 6 minutes. Flip over and grill for 6 minutes more.

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.