Cauliflower Steaks With Roasted Red Pepper Olive Salsa Food

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 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.

STEAK WITH RED PEPPER SALSA AND ROASTED CAULIFLOWER

Steps:

• Place a rimmed baking sheet in the oven and preheat to 450˚. Cut the cauliflower in half through the core, place cut-side down and slice through the stem into long, 3/4-inch-thick florets. Gently toss the cauliflower and any leaves with 2 tablespoons olive oil in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until browned and tender, about 30 minutes.
• Meanwhile, evenly pound the flank steak with the textured side of a meat mallet until 1/2 inch thick. Halve the steak crosswise and lengthwise; rub with salt and pepper, the paprika and granulated garlic. Let sit at room temperature 10 minutes.
• Thinly slice the celery and toss with the vinegar in a medium bowl; let sit 5 minutes. Chop the roasted red peppers, olives and parsley and add to the celery along with 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper; toss.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steak and cook until browned, 3 to 4 minutes per side for medium rare. Transfer the steak to a cutting board and let rest 5 minutes, then slice against the grain.
• Divide the steak and cauliflower among plates. Spoon the red pepper salsa on top.

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.

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.

CAULIFLOWER STEAKS WITH RED PEPPERS & PESTO

Steps:

• Preheat the oven to 450 Degrees F. Line a large rimmed baking sheet with foil and rub with 1 tablespoon oil.
• Cut the cauliflower into 1-inch slices from top to bottom, keeping the pieces together through the stems and reserving florets that fall off. Transfer to the baking sheet along with the pepper and arrange in a single layer. Rub all over with the oil and sprinkle with salt and pepper.
• Roast, carefully turning the cauliflower steaks once, until a paring knife pierces easily through a cauliflower stem, about 25 minutes. Dollop the pesto and red pepper on top and serve hot.

CAULIFLOWER STEAKS WITH OLIVE RELISH AND TOMATO SAUCE

Steps:

• Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, 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. Working in 2 batches, 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.

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.