Mediterranean Cauliflower Steaks Food

GRILLED CAULIFLOWER STEAKS

Steps:

• Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 very thick or 3 more moderate "steaks." Reserve the sides for another use (see notes). In a small bowl, stir together the olive oil, lemon zest and lemon juice, garlic, and honey.
• Heat a grill to medium (about 350 degrees F). Brush one side of each cauliflower steak with the lemon-olive oil mixture and then sprinkle the brush sides with half of the salt. Place the salted side down on the hot grill, then brush the tops of the steaks with the olive oil mixture and season with the remaining salt. Cover the grill and let cook for 5 to 6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill and cook 5 additional minutes, until the cauliflower is tender. Remove from the grill. Sprinkle with the red pepper flakes, parsley, and walnuts. Serve hot with lemon wedges.

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.

BEST ROASTED CAULIFLOWER RECIPE

Steps:

• Preheat the oven to anywhere between 450 to 475 degrees F (or 250 degrees C)
• Place the cauliflower florets on a large baking sheet. Drizzle extra virgin olive oil and toss to make sure florets are coated, add more EVOO as needed but don't overdo it!
• Combine the cumin and harissa in a small dish. Season cauliflower with the spice mixture and a generous pinch of salt and black pepper. Toss again to combine. Spread cauliflower florets well on the baking sheet so that they are in one layer.
• Cover the baking sheet with foil and place on the middle rack of your heated oven. Roast covered for 15 minutes, then carefully remove the foil and return the baking sheet to the oven. Roast for another 20 to 30 minutes or so, occasionally rotating the baking sheet and turning cauliflower florets over, using a pair of tongs. (Cauliflower should be so tender and caramelized or even charred in some parts).
• If serving with tahini, use the roasting time to make tahini sauce according to this recipe.
• Remove from heat and carefully transfer roasted cauliflower to a serving dish. Immediately add the lemon juice, a little drizzle of tahini (if you like), toasted nuts and a little fresh parsley for garnish. If you're like me and want even more flavor, sprinkle a bit more harissa spice.
• Serve the tahini sauce in a bowl on the side for dipping.

MEDITERRANEAN CAULIFLOWER STEAKS

Steps:

• Preheat the oven to 200C/400F degrees.
• Cut the cauliflower into 4 large slices, and put aside any florets that will break loose and chop them finely. (use them for pizza bites)
• Mix the olives, 1 garlic clove, sun-dried tomatoes, 1 tablespoon olive oil, basil and lemon juice. Season with salt and pepper.
• Heat the remaining olive oil in a large frying pan.
• Brush the cauliflower steaks with olive oil and season with the oregano, salt and pepper.
• Place the cauliflower slices, 3 garlic cloves and plum tomatoes onto a baking sheet lined tray and bake for 25 minutes.
• Remove from the oven, set the cauliflower slices aside. Place the roasted garlic and tomatoes into a blender and blitz until smooth. Season with salt & pepper
• Spoon the tomato sauce on a plate and place the cauliflower slice on top.
• Add the olive and sun-dried tomato mix to the plate and serve with chopped basil (optional)

GRILLED MEDITERRANEAN CAULIFLOWER "STEAKS"

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid. Heat grill to 350ºF.
• Cut cauliflower lengthwise into 1-inch-thick slices; brush with half the vinaigrette. Place, vinaigrette sides down, over lit side of grill.
• Grill 2 min.; turn. Brush with remaining vinaigrette; grill additional 2 min. Transfer cauliflower to unlit side of grill; cook 10 to 12 min. or until tender. A few minutes before cauliflower is done, cook pasta sauce in saucepan on medium-low heat until heated through, stirring frequently.
• Serve cauliflower topped with pasta sauce, cheese and parsley.

MEDITERRANEAN CAULIFLOWER STEAKS

Steps:

• Trim leaves off cauliflower and slice into thick "steaks", 1 1/2 to 2 inches thick. Brush with olive oil and garlic on both sides.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill cauliflower steaks until golden brown, 5 to 7 minutes per side.
• Top each steak with a generous amount of hummus. Divide olives, red pepper, and nutritional yeast evenly on top. Cut zucchini into ribbons using a spiralizer. Garnish steaks with zucchini ribbons.

HARISSA-ROASTED CAULIFLOWER STEAKS

Steps:

• To make the harissa, place all the ingredients into a food processor with a pinch of salt and blend, or use a pestle and mortar to grind until smooth.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak, ensuring the entire steak is covered. Drizzle 1 teaspoon of the olive oil over a baking tray. Place the cauliflower on the baking tray and bake for 20 minutes. Turn over and bake for another 15 minutes (or 20-23 minutes if you like a slightly crispier texture).
• Oil another baking tray. Wash the reserved leaves and remove any tough stalks. Put the leaves in a bowl along with 1 teaspoon of harissa and ¼ teaspoon of salt then rub the leaves to coat them in harissa. Place on the baking tray. Bake for 15 minutes, or until crisp.
• To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and finish with a sprinkling of toasted pine nuts and a drizzle of harissa.

MEDITERRANEAN CAULIFLOWER

Steps:

• In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place cauliflower in basket. Bring to a boil. Reduce heat; steam, covered, until crisp-tender, 4-6 minutes. Drain and return to pan., Stir in tomatoes, olives, onions, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, until cauliflower is tender and tomatoes are heated through, 3-5 minutes. Sprinkle with feta cheese before serving.

30 BEST WAYS TO COOK CAULIFLOWER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!