CAULIFLOWER "STEAKS" WITH OLIVE RELISH
Thickly cut cauliflower slices, roasted, and topped with a tangy olive relish. Perfect side dish. Add beans to the relish for vegetarian meal.
Provided by abray6212
Categories Cauliflower
Time 30m
Yield 4 Steaks, 4 serving(s)
Number Of Ingredients 10
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.
GRILLED CAULIFLOWER STEAK WITH TOMATO RELISH
Give the cauliflower steaks a quick brine before tossing them on the grill.
Provided by Food Network Kitchen
Time 1h10m
Yield 4-6
Number Of Ingredients 7
Steps:
- Put the cauliflower slices in a large resealable plastic bag or baking dish. Dissolve 3 tablespoons kosher salt in 5 cups water and pour over the cauliflower. Set aside for 45 minutes.
- Meanwhile, simmer the vinegar, sugar, fennel seeds and 1/4 teaspoon salt in a small saucepan over medium heat for 5 minutes. Add the tomatoes and cook, stirring, until soft, about 2 minutes more. Set aside.
- Preheat an outdoor grill or grill pan over medium heat.
- Drain the cauliflower and pat dry. Brush with extra-virgin olive oil and grill, covered, until lightly charred and crisp-tender, about 6 minutes per side. Serve the tomato relish over the steaks.
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
CAULIFLOWER STEAKS WITH OLIVE RELISH AND TOMATO SAUCE
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Provided by Bon Appétit Test Kitchen
Categories Olive Tomato Appetizer Side Vegetarian Quick & Easy Low Cal Cauliflower Winter Healthy Low Cholesterol Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
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.
GRILLED CAULIFLOWER WITH CILANTRO PESTO
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill to medium-high.
- Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
- Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
- Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
- Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.
ROASTED CAULIFLOWER 'STEAKS'
This is a simple and beautiful way to cook a whole cauliflower. These cauliflower steaks look beautiful on their own, and even better alongside a bit of mashed potato or yams. This is a great vegetarian alternative for meatless Mondays!
Provided by SPetrocelly
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 7.7 g, Fat 6.9 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 81.9 mg, Sugar 3.5 g
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
CAULIFLOWER STEAKS WITH ROASTED RED PEPPER & OLIVE SALSA
Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Starter, Supper
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 277 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
CAULIFLOWER STEAKS WITH COCONUT-TURMERIC RELISH
Because cauliflower steaks are held together by the piece of stem at the base of each head, you can really only cut two thick steaks per cauliflower. Save the trim for making cauliflower rice or roasted florets.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Vegetarian Vegan Wheat/Gluten-Free Cauliflower Coconut Ginger Yogurt
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Remove the toughest outer leaves from cauliflower (leave the tender inner leaves) and trim stem. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Trim off outer rounded edge of each piece to create two 1 1/2"-thick steaks; reserve trimmed off florets for making cauliflower rice or roasted cauliflower.
- Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Cook cauliflower, gently lifting up occasionally to let oil run underneath, until deep golden brown, about 5 minutes. Add remaining 1 Tbsp. oil to skillet, turn steaks over, and season with salt and pepper. Cook until second side is golden brown, about 3 minutes, then transfer skillet to oven. Roast just until stems are tender when pierced with a cake tester or toothpick, 8-12 minutes. Let cool slightly.
- If using relish, swipe some yogurt over each plate and place a steak on top. Spoon one-quarter of relish over each. Season with more salt and pepper.
HARISSA CAULIFLOWER STEAKS
"Try cutting the cauliflower into thin slices and pan-frying after dusting with spices," says Tom Filippou, executive chef for President's Choice Cooking School. "You can serve this recipe as a first course garnished with a dollop of yogurt or as a main with chickpea salad and flatbread."
Provided by Mary Jenny
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim stem of cauliflower, leaving core intact. Cut cauliflower in half from top to base. Set half aside for another use; cut other half from top to base into four thick, equal steaks. Sprinkle with half of the salt.
- Heat 1 tbsp (15 ml) of the oil in large frying pan over medium-high heat. Cook cauliflower for 3 to 4 minutes or until browned. Turn over; sprinkle with harissa blend and remaining 1/4 tsp (1 ml) salt. Stir in remaining 1 tsp (5 ml) oil; continue to cook for 3 to 4 minutes or until browned. Stir in pine nuts; cook, swirling, for 30 seconds.
- Transfer to serving platter; squeeze lemon juice all over. Tear mint leaves; sprinkle over top.
- More recipe ideas are available online at pc.ca.
Nutrition Facts : Calories 95.5, Fat 6.8, SaturatedFat 4.1, Sodium 334.9, Carbohydrate 8, Fiber 3.1, Sugar 3, Protein 3.2
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CAULIFLOWER STEAKS WITH OLIVE RELISH AND TOMATO SAUCE
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- 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 Tbsp. oil, parsley, and lemon juice. Season relish with salt and pepper.
- Preheat oven to 400°. Heat 1 Tbsp. 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 1 Tbsp. 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 Tbsp. 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.
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