Cauliflower Steaks Jamie Oliver Food

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 CAPER BUTTER

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.

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.

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 WITH KALAMATA OLIVE AND RED PEPPER TAPENADE

Steps:

• Preheat the oven to 400 degrees F.
• For the tapenade: In a food processor, combine the olives, red peppers, raisins, capers, parsley, orange zest, tarragon and black pepper. Pulse six or seven times, just until roughly chopped. Pour in the olive oil and pulse 2 or 3 times to incorporate; the mixture should have the consistency of a coarse puree. Cover and refrigerate until ready to use.
• For the cauliflower steaks: Preheat a grill or grill pan to medium heat.
• Remove the green outer leaves from the cauliflower heads, leaving the cores intact. Set the cauliflowers on their base and halve them vertically (a serrated knife works well for this). Then slice each half, vertically again, into 1-inch steaks; the core will hold them together. You should end up with four nice steaks; reserve the ends for another use.
• Generously coat the steaks on both sides with the olive oil and season with salt and pepper. Grill the steaks for 5 minutes per side, or until golden brown and well-marked. Remove to a foil-lined baking sheet.
• In a small bowl, mix together the Parmesan, panko, parsley, garlic and pepper flakes. Season with salt and pepper. Sprinkle the breading on top of the cauliflower steaks and drizzle with some olive oil. Transfer to the oven for 10 to 12 minutes, or until golden brown. Serve the steaks topped with spoonfuls of the tapenade.

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.

CANNELLONI BRASSICA - JAMIE OLIVER

Steps:

• Break broccoli and cauliflower into small pieces and boil in salted water for ~6minutes to cook them through.
• Slice 7 cloves of garlic & dice 4 hot chili peppers.
• On medium heat in a frying pan, add 3 tbps of olive oil. When the oil is hot, add sliced garlic to pan to saute. Add thyme leaves, diced chili peppers and 3 anchovies.
• Drain broccoli & cauliflower. Once garlic has begun to turn golden add broccoli and cauliflower to the pan. Stir all ingredients and cook for about 15 minutes until the broccoli and cauliflower has broken down. Assist the process by occasionally breaking it down with a wooden spoon.
• Take the pan off of heat to cool down.
• Prepare the béchamel sauce: grate 1.5-2.5 cups of good parmesean into the crème fraiche. Add a pinch of pepper. Set aside for assembly of cannelloni shells.
• Once the broccoli & cauliflower have cooled down, you need to mash them up together. You can do this a few ways, but the easiest is to bring out a hand blender and quickly give it a whiz or use a food processor until smooth. Once this is done (and it's cool enough!), scoop filling into a piping bag. (Here you can actually use a plastic bag and cut a corner if you don't have a proper piping bag - it works just as well.).
• Prep pan for cannelloni shells: in a large baking tray (large enough for 24 cannelloni shells), put 1/2 centimeter of tomato sauce on the bottom with a pinch of salt and 2 tbsp red wine vinegar.
• Squeeze filling (via the piping bag) into each of the shells. Place in the pan once filled.
• On top of the cannelloni shells, place basil leaves - as many as you'd like.
• Top shells & basil with Béchamel Sauce & season with more black pepper.
• Top with slices of mozzerella and remaining parmesean cheese.
• Bake at 190C for 30-40 minutes or until the cheese is golden brown.

CURRIED CAULIFLOWER FRITTERS (JAMIE OLIVER'S RECIPE)

Steps:

• MAKE THE BATTER FIRST:.
• Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder.
• Put the flour into a mixing bowl and stir in the ground spices and the turmeric.
• Pour in most of the beer and whisk gently.
• Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer.
• Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying.
• Season with sea salt and put aside.
• NOW PREPARE THE VEGETABLE:.
• Trim the bottom of the stalk and break the cauliflower into bite-sized florets.
• Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate.
• Wash the cauliflower, drain it and pat dry with kitchen towels.
• Place the cauliflower pieces in a bowl and dust with a little flour.
• Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350º F.
• If you don't have a thermometer don't worry, just drop a piece of potato into the oil;.when it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan.
• Shake any excess flour off the cauliflower.
• One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so.
• Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready).
• Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters).
• Fry the pieces gently, turning them a couple of times with a slotted spoon.
• When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels.
• Dust with sea salt and squeeze over a little lemon juice.
• Enjoy!

CAULIFLOWER "STEAKS" WITH OLIVE RELISH

Steps:

• Remove leaves and trim stem end of cauliflower, leaving core intact. Slice cauliflower into four 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve).
• Finely chop enough loose florets to measure 1/2 cup.
• Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.
• Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches.
• Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
• Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 minutes.
• Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.