Guy Fieri Cauliflower Steak Food

GRILLED CAULIFLOWER SALAD

Steps:

• Preheat a grill to high.
• For the creamy goat cheese dressing: In a medium mixing bowl, combine the goat cheese, mayonnaise, sour cream, chives, lemon zest and juice, honey, vinegar, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving.
• For the salad: In a large mixing bowl, gently combine the cauliflower, carrots, bell peppers, onion, olive oil, red pepper flakes, salt and pepper. Char the vegetables on the grill on all sides, 6 to 8 minutes, removing the vegetables to a baking tray as done. Let cool. Cut the vegetables into a 1/2-inch dice.
• In a large mixing bowl, combined the charred vegetables and celery root. Pour the creamy goat cheese dressing over the top and mix together well. Put the arugula on a platter and top with the salad. Garnish with the crumbled goat cheese. 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.

PAN FRIED CAULIFLOWER STEAK RECIPE

Steps:

• Remove the leaves on the cauliflower head and trim the stem until it is flush with the creamy white florets (or green or purple depending on the color cauliflower you buy!).
• With a large knife, cut 2-4 cauliflower steaks approximately 1 inch thick. See the picture above to get some idea of the shape and size.
• Heat the butter or ghee in a large frying pan until melted and spread evenly across the pan. Carefully place the cauliflower steaks in the pan when hot. Cook for approximately 5 minutes each side on medium heat with the lid off. When cooking the second side, place sliced veggies for the garnish on top to warm and slightly soften them.
• While the cauliflower steaks are grilling, fry up the optional free range eggs on a separate burner in another frying pan. Fry them either sunny side up or over hard depending on the preferences of those you will be serving.
• Test the cauliflower steaks with a fork, and if they are soft, remove from the pan. If still quite firm, cook a few more minutes.
• Remove from pan and place on serving platters. Top each cauliflower steak with garnishing vegetables and an optional fried egg as desired.
• Serve immediately either as a side dish or as the main course paired with a salad for a lighter meal.

ROASTED CAULIFLOWER AND CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F.
• Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil into a large mixing bowl, and then add the toasted spices. Add the ginger, cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Serve with cilantro sprigs and finish with a squeeze of the fresh lime juice.

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.

CAULIFLOWER STEAKS

Steps:

• Whisk all ingredients into a 9 X 13-inch pan
• Cut cauliflower steaks and lay them flat in the marinade.
• Cover and refrigerate
• Flip cauliflower steaks over to marinate the opposite sides.
• Mix marinade ingredients
• Cut the red onion into large equal chunks.
• Clean and remove stems from mushrooms.
• Leave tomatoes whole
• Combine in an airtight container with marinade.
• Soak skewer sticks in water for hours before cooking vegetables.
• When ready to grill, separate vegetables into individual skewers.
• Follow the direction for chimichurri sauce on the attached link.
• Pre-heat grill to 400 degrees.
• Remove cauliflower steaks from marinade.
• Place steaks on the hot grill.
• Cook for 15 minutes, rotating every 7 or so minutes.
• Use a grill press on each cauliflower steak for a minute or so while cooking.
• Remove from grill and return to the pan with extra marinade.
• If grilling vegetables, cook mushrooms and onions for 10 minutes (last 10 minutes while cauliflower is cooking)
• Grill the tomatoes for 5 minutes.
• If making quinoa, follow the directions on the attached link.
• Place a serving of quinoa in a base of a shallow bowl or plate.
• Add a cauliflower steak and a spoonful of grilled vegetables.
• Drizzle with chimichurri sauce.

GUY FIERI ALL-STAR SAUSAGE STEAK SANDWICH WITH GUID'S PICKLED HOT VEGGIES

Steps:

• For the sandwich: Heat a grill to high. Rub the tri-tip with the Worcestershire sauce, granulated garlic, salt, and pepper. Let stand for 20 to 30 minutes.
• Place the tri-tip on the grill and cook, turning it once, until medium-rare, 30 to 45 minutes. Set the meat aside to rest for at least 10 minutes.
• In a medium sauté pan, heat the oil over medium-high heat; then add the sausage, onions, and bell peppers. Cook for 10 minutes, or until the onions are translucent. Add the minced garlic and cook for 2 minutes. Then deglaze the pan with the wine and stock. Lower the heat to a simmer and add the paprika, chili powder, and celery salt. Set aside.
• Cut the loaf of bread in half lengthwise, remove some of the bread from the center, and toast the halves lightly under the broiler. Slice the tri-tip as thinly as possible, on the diagonal.
• Place the onion mixture on the bottom piece of bread. Slice the sausages into 6 slices per link. Add all the sausage slices to the onion mixture on the bread. Add the sliced tri-tip, and top with the Pickled Hot Veggies and the slices of cheese. Cover with the top of the loaf and cut into 2-inch-thick slices.
• For pickled veggies: Fill a large bowl with ice and water, and set it aside.
• Bring a large pot of water (about 10 cups) to a boil. Add half the garlic, the 2 tablespoons salt, and the peppercorns. Blanch the vegetables, starting with the carrots: boil the carrots for 30 seconds. Then add the cauliflower and boil for 30 seconds; add the celery and boil 15 seconds; add the Anaheim chile, bell pepper, and onion, and boil for 15 seconds. Immediately remove all the vegetables from the water and submerge them in the ice bath. Discard the garlic and peppercorns.
• In a large jar, place 1 cup of the vinegar, the oil, the remaining uncooked garlic, and the pepper flakes, sugar, cracked pepper, and remaining 1/2 teaspoon salt. Set aside.
• Drain the cooled blanched vegetables and dice them. In a bowl, combine the olives, the pepperoncini, and the diced vegetables. Add the mixture to the jar containing the seasonings. Cap, and shake to mix. Top with the remaining 1/4 cup vinegar to cover the vegetables, if necessary. Refrigerate for 24 hours. The pickled veggies will keep for 2 to 3 weeks under refrigeration.

GRILLED CAULIFLOWER WITH BACON AND BRIE

Steps:

• In a medium saute pan over medium-high heat, cook the bacon until the fat has rendered and the bacon is crispy, 7 to 8 minutes. Using a slotted spoon, remove the bacon from the pan and place on a paper towel-lined plate. Reduce heat to medium, then add the flour to the fat in the pan and whisk until smooth. Cook, stirring often, until nutty and fragrant, 3 to 4 minutes. Pour in the milk in a slow steady stream while whisking constantly. Whisk until smooth. Bring to a boil, then reduce heat and simmer 7 to 8 minutes. Stir in the Brie, 1 teaspoon of the salt and the nutmeg, stirring until the Brie is melted. Add 3/4 of the bacon and stir to combine. Remove from the heat and keep warm while you prepare the cauliflower.
• Preheat a grill to medium high and wipe down the grates with a towel dipped in canola oil to clean and create a nonstick surface. Drizzle the cauliflower florets with olive oil and season with the remaining 1 teaspoon salt and the pepper. Grill cauliflower until it is caramelized and charred on all sides, 7 to 8 minutes. Remove from the grill and place on a large platter. While still hot, spoon the bacon and Brie mixture over the top. Garnish with the remaining crispy bacon and parsley.

ROASTED PARMESAN CAULIFLOWER STEAKS #RAGU

Steps:

• Bring a large pot of water to boil. Cut the rounded sides off the cauliflower. Cut each center piece in half lengthwise in order to make 2 steaks. Make sure to carefully remove any green, leafy bottoms from the cauliflower steaks.
• Rinse off the steaks and the florets. Place in boiling water for 5-7 minutes.
• Meanwhile, in a bowl, mix the buttermilk, italian seasoning, red pepper flakes, and 1 tsp of salt together. Set aside. Pulse together 2 cups arugula, pine nuts, 1/4 cup parmesan, garlic, basil, remaining salt, pepper, and 1/2 cup olive oil for 30 seconds; set aside.
• Drain the cauliflower, and place them into a large gallon plastic, resealable bag. Reserve 1/2 cup of boiling water. Pour the buttermilk marinade into the bag, and coat the cauliflower very well. Marinate the steaks for an hour by laying the bag flat. Carefully, flipping the bag over halfway through.
• Preheat oven to 450F degrees. Mix the remaining parmesan with the breadcrumbs. Set aside for dredging along with the flour and egg wash.
• Remove the cauliflower steaks from the bag. Drain. Dredge one side of each steak in flour, egg wash, and lastly, parmesan bread crumbs. Place the steaks dredged side up on a baking rack along with the other marinated florets. Place the baking rack in a cookie sheet to catch any drippings.
• Roast on 450F degrees for 30 minutes, covered. Uncover for the last 15 minutes until fork tender.
• In an electric blender, blend all the smaller roasted florets, the Ragú pasta sauce, and reserved water until smooth. Heat stovetop on medium-high heat. Assemble each plate with sauce, pesto, a cauliflower steak, and additional arugula.

GRILLED CAULIFLOWER STEAKS

Steps:

• Trim leaves from cauliflower heads and slice off just enough of the stem so the head will sit flat.
• Place one cauliflower head upright on a cutting board and starting at the center cut in half from the top straight down with a sharp knife. Cut 1 to 1 1/2 inch thick slices from each half, leaving the stem intact. Repeat with second cauliflower head so you have 4 equal steaks. (Reserve remaining cauliflower for another use. See recipe note #1)
• Heat a gas or charcoal grill to medium.
• Brush each side of cauliflower steaks with olive oil and season generously with salt and pepper.
• Grill cauliflower steaks for 7 minutes on the first side to develop visible grill marks. Gently flip with tongs and grill 5 to 7 minutes more to your desired tenderness. During the last minute of grilling, top each steak with a pat of butter to melt into all of the crevices. Transfer to platter along with lemon wedges (optional), and garnish with parsley; serve immediately.

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.

GRILLED CAULIFLOWER STEAKS WITH FRESH HERB SAUCE

Steps:

• Preheat your grill at medium-high heat.
• Trim the leaves off of the cauliflower and remove the end of the stalk. Set it on your cutting board and cut into thick steaks from top to bottom (so that they look like the photo). You will get two to four whole steaks. Save the remaining loose cauliflower florets for another use.
• Brush both sides of the steaks with oil. Dust with the cumin and turmeric and season with salt and pepper on both sides.
• Grill the steaks for about five minutes per side, or until they have reached the desired doneness.
• Combine the parsley, mint, lemon zest and juice, olive oil, garlic and pepper flakes in a small bowl. Season with salt and pepper.
• Serve the sauce drizzled over the top and more on the side.