Cauliflower Steak Food

OVEN-ROASTED CAULIFLOWER STEAK

Steps:

• Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with nonstick foil or high-heat-resistant parchment paper and spray it with olive oil.
• Wash the cauliflower heads, then remove the outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into 3/4-inch-thick slices. The outer slices will fall apart - you can simply roast them as florets together with the steaks. Plan on getting three steaks out of each cauliflower head.
• Arrange the "steaks" in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
• Bake the cauliflower pieces for 15 minutes. Remove from the oven, carefully turn, spray with more oil and sprinkle with the remaining spices, and bake until browned and fork-tender, 10-15 more minutes.

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 STEAK WITH TURMERIC AND GARLIC

Steps:

• Preheat the oven to 200°C.
• Trim the stem of the cauliflower and remove the leaves, but leave the core in tact.
• Using a large knife, cut the cauliflower from top to base into three or four 3/4-inch-thick steaks. Season each steak with salt and pepper on both sides.
• Heat 1 tablespoon of olive oil in a pan over medium-high heat. Sear the cauliflower steaks until golden brown, about 2 minutes on each side.
• Bring together the ginger, cumin, turmeric and mix in a tablespoon of olive oil. Brush or spoon the mixture on the cauliflower steaks.
• Place this on the baking tray and roast for around 15 minutes, until tender.
• Cook the quinoa as instructed, serve the cauliflower on top and garnish with the coriander and some mixed salad.

CAULIFLOWER STEAKS RECIPE

Steps:

• Adjust oven rack to the lower third position and one in the middle.
• Preheat to oven to 500ºF.
• Remove the outer green leaves from the head of cauliflower and discard. Trim the stem.
• Cut the cauliflower in half lengthwise through the center and cut 1 ½-inch thick steaks from each half.
• Repeat the process with the other head of cauliflower.
• Place cauliflower steaks on a lightly oiled rimmed baking sheet.
• In a small bowl mix together salt, pepper, garlic powder, onion powder, oregano, and paprika.
• Drizzle olive oil on both sides of each cauliflower steak and evenly sprinkle with the seasoning mixture on both sides.
• Tightly cover the baking sheet with foil and bake for 5 minutes.
• Remove the foil from the cauliflower and roast for another 10 minutes.
• Carefully flip the cauliflower steak and roast until a golden-brown on both sides, about 8 more minutes.
• Transfer to a serving platter and garnish with parsley, lemon wedges and dipping sauce.

CASHEW-CRUSTED CAULIFLOWER "STEAK"

Steps:

• Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper. If you have a cooling rack that is oven safe, you can place that over the parchment paper to help the cauliflower crisp up even more. However, we tested it with and without and both work. The primary difference is that the cauliflower undersides can get a little more browned when not using a cooling rack. An easy workaround is cooking the cauliflower in the upper third of the oven to prevent the bottoms from burning.
• TO CUT "STEAKS," trim the stem and leaves off the cauliflower, being careful not to remove the center of the stem as it's what holds the "steaks" together.
• Flip the cauliflower stem-side down and visually map out how many "steaks" you hope to get. With a large head of cauliflower, I aim for 3 large "steaks," and know there'll be enough remaining pieces to constitute another "steak." It can be helpful to look at the underside of the cauliflower to see which way the stalks are running to inform which way you'll slice (cut with the stalks instead of against them). But it's very common for the end pieces to crumble, so just do your best to get 3 even "steaks" and slice any remaining bits into flat pieces (see photo). The little pieces are just as (if not more) delicious.
• Add 1 inch water and a steamer basket to a large pot and bring to a low boil over medium-high heat. Once simmering, add cauliflower "steaks" (and smaller cauliflower pieces), cover, and steam for 4-5 minutes to partially cook. This will soften the "steaks" to speed baking time and ensure the inside is tender when the exterior is crispy and brown. Once slightly softened, remove and set aside on a separate dish.
• In the meantime, prepare your vegan buttermilk by adding cashew or almond milk to a shallow dish (shallow and wide enough to dip the cauliflower in) and add lemon juice. Stir and set aside.
• Next, prepare the cashew coating by adding cashews, salt, cayenne pepper (optional), garlic powder, curry powder, paprika, and arrowroot starch or cornstarch to a food processor. Mix until a semi-fine meal is achieved. A little texture is okay, but you want it pretty fine so it can coat the cauliflower. Transfer 1/4 of the coating to a shallow dish (again, shallow and wide enough to dip the cauliflower in) and set aside.
• Dip the slightly steamed cauliflower "steaks" in the almond buttermilk, ensuring both sides are adequately coated. Then set back on platter (where excess will drip off) and season both sides with a pinch of salt.
• Next, dredge the cauliflower in the cashew coating until thoroughly coated, using a spoon or your hands to add more coating to any bare spots. Add more of the cashew coating to the shallow dish in batches to prevent it from getting crumbly and having trouble sticking to the cauliflower. Then transfer cauliflower "steaks" to your prepared baking sheet (with or without a cooling rack). Lastly, drizzle with a little avocado oil to help them crisp up (optional, but recommended).
• Bake for 25-35 minutes, or until the cauliflower "steak" is easily pierced with a knife and the exterior appears golden brown and crispy. Remove from oven to cool slightly.
• Enjoy as is or (our preferred method!) garnish serving plates with a few tablespoons of your favorite hummus (or similar sauce) and top with cauliflower "steak" and date relish (made by simply mixing chopped dates, lemon juice, and diced onion). Garnish with freshly chopped mint for a pop of color and flavor.
• Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days. Reheat in a 350 degree F (176 C) oven until hot for best results. Not freezer friendly.

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.

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.