ROASTED CAULIFLOWER STEAKS WITH GOLDEN RAISINS AND PINE NUTS
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Place the cauliflower steaks on a baking sheet. 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 brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook 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.
ROASTED CAULIFLOWER STEAKS
"Instead of roasting cauliflower in little florets, cut it into steaks."
Provided by Valerie Bertinelli
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 215, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 223 milligrams, Carbohydrate 22 grams, Fiber 6 grams, Protein 7 grams, Sugar 11 grams
ROASTED CAULIFLOWER WITH WALNUTS AND RAISINS
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Brush a heavy large rimmed baking sheet with olive oil. Stir 3 tablespoons olive oil, coriander, cumin and cayenne to blend in a large bowl. Add the cauliflower and garlic and toss to coat. Spread the cauliflower out into a single layer on the prepared baking sheet. Roast until the cauliflower begins to brown at the edges, about 12 minutes. Stir and continue roasting until browned and tender, about 12 minutes longer. Transfer the cauliflower to a serving dish. Set the baking sheet over medium heat. Combine the raisins, water and vinegar on the baking sheet and boil, stirring up the browned bits from the bottom of the baking sheet until the liquid is reduced to about 2 tablespoons, about 1 minute. Transfer the contents of the baking sheet to the cauliflower. Add the parsley and walnuts and toss to combine.
ROASTED CAULIFLOWER STEAKS WITH RAISIN RELISH
The relish is a bold, savory-sweet combo that works well with mild cauliflower.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Combine the peppers, raisins, parsley, cider vinegar, capers and 1/8 teaspoon each salt and pepper in a bowl.
- Trim the base of the core from the cauliflower, and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the cauliflower steaks and florets and cook, turning the steaks once, until browned on both sides, about 5 minutes. Transfer the skillet to the oven.
- Roast until a knife easily pierces through the steaks, 15 to 20 minutes. Spoon the relish over the steaks and serve.
Nutrition Facts : Calories 141 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 319 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 5 grams, Sugar 7 grams
ROASTED CAULIFLOWER STEAKS
You might've tried boiling, mashing, and even turning cauliflower into 'rice'. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve the steaks with chimichurri sauce or topped with roasted cherry tomatoes, sliced green olives and crumbled feta cheese.
Provided by Snacking in the Kitchen
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 12.1 g, Fat 13.8 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 63.6 mg, Sugar 5.2 g
ROASTED CAULIFLOWER STEAKS WITH STEAK SAUCE
Sometimes you don't need a big piece of juicy red meat as the centerpiece of your dinner table. These "steaks" are perfect for you and your family on #meatlessmonday, making for a hearty and satisfying plant-based meal.
Provided by JJ Johnson
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- For the steaks: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
- Remove the outer leaves from the cauliflower and trim the stem to 1 inch. Resting on the stem, slice the cauliflower in half lengthwise, from top to bottom. Trim the round outer edge of each piece so both sides are flat, creating two or three approximately 2-inch steaks. Cut the trimmed bits in half into mini steaks.
- Thoroughly rub the steaks and mini steaks all over on both sides with the oil. Combine the paprika, 2 teaspoons salt and 1 teaspoon pepper in a small bowl and sprinkle on both sides of the steaks. Place on the prepared baking sheet and bake, flipping halfway through, until tender and browned, about 30 minutes.
- Meanwhile, make the steak sauce.
- For the steak sauce: Put the raisins in a medium bowl, cover with boiling water and allow to soak until soft, 10 to 15 minutes.
- Heat the oil in a medium skillet over medium heat. Add the onions, sprinkle with salt and cook, stirring occasionally, until very soft and translucent, 5 minutes. Stir in the tomato paste and cook, stirring constantly so it doesn't burn, until it releases its oil, about 5 minutes.
- Drain the soaked raisins. Add the soy sauce, Worcestershire sauce and half of the soaked raisins, and cook over low heat, scraping up the browned bits from the bottom of the skillet, until just simmering. Taste and add pepper and salt if desired (the soy contains a lot of salt so add with caution).
- Pour the sauce into the carafe of a mini blender, add the remaining half of the soaked raisins and puree until smooth and there are no big chunks of raisin.
- If the sauce has cooled, reheat it in a small saucepan until warmed through. Pour the warm sauce over your steaks and garnish with the chopped parsley.
ROASTED CAULIFLOWER STEAKS
The recipe comes to us courtesy of Erin Wysocarski, of Redondo Beach, Calif., a 10-year vegan who has grown accustomed to bringing portable food to holiday gatherings. "Most folks who have never heard the term 'cauliflower steak' give a little chuckle," said Ms. Wysocarski, who writes the Olives for Dinner vegan food blog. "This cauliflower steak tastes good because of the way it's sliced - it gets a little crispy around the edges (especially if you use a cast iron pan) and stays succulent toward the middle." The dish has the added benefit of being portable and easy to reheat.
Provided by Tara Parker-Pope
Time 15m
Number Of Ingredients 5
Steps:
- Slice the cauliflower through the center, keeping as much intact as possible. Season the "steaks" with salt, freshly ground pepper and sage.
- Heat a cast-iron skillet over medium-high heat. Add olive oil and place cauliflower carefully in the pan. Sear the cauliflower for 3 to 4 minutes per side, until deeply golden. Serve with vegan gravy, if desired.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 645 milligrams, Sugar 5 grams
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