CAULIFLOWER STEAK MEAL RECIPES

CAULIFLOWER STEAKS RECIPE | BON APPéTIT

Cauliflower Steaks Recipe | Bon Appétit image

A simple recipe for cauliflower steaks that make a great, filling alternative to, well, steak steaks. We like them with this coconut-turmeric relish on top.

Provided by Claire Saffitz

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 medium head of cauliflower
3 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Plain whole-milk Greek yogurt and Coconut-Turmeric Relish (for serving; optional)

Steps:

Preheat oven to 400°. 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 1½"-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. Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

GRILLED CAULIFLOWER STEAKS RECIPE | REE DRUMMOND | FOOD NETWORK

Grilled Cauliflower Steaks Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground coriander
1 tablespoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
Pinch cayenne
Kosher salt and freshly ground black pepper
1 large head cauliflower (about 2 1/2 pounds)
2 tablespoons olive oil
1/2 cup Greek yogurt
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh mint, plus more leaves for garnish
1 teaspoon honey
Juice of 1 lemon
1 clove garlic, finely grated

Steps:

For the rub: Combine the cumin, paprika, coriander, dry mustard, onion powder, garlic powder, cayenne and some salt and pepper in a small bowl.
For the cauliflower: Preheat a grill pan or grill over medium heat.
Place the stem side of the cauliflower on the counter and slice vertically into four 1-inch-thick “planks” or steaks. The pieces from the center with the core in them work best for this as the core holds them together. Save any excess cauliflower or florets that fall off when cutting for another recipe.
Drizzle the cauliflower pieces on both sides with the olive oil, then sprinkle them generously with the spice rub, ensuring they are coated well.
Place the cauliflower steaks on the grill, cover with a sheet pan or similar cover to help retain heat and steam and cook until well-marked and just starting to lightly char in places, 7 to 8 minutes. Flip and cook until the cauliflower is crisp-tender, 7 to 8 more minutes.
Meanwhile, combine the Greek yogurt, oregano, mint, honey, lemon juice, garlic and salt and pepper to taste and mix well.
Drizzle the cauliflower steaks generously with the yogurt sauce. Garnish with mint leaves.

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1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
4. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
7. Let the sauce blip away until thickened while you coarsely grate the cheese.
8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.

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1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
4. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
7. Let the sauce blip away until thickened while you coarsely grate the cheese.
8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
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