CAULIFLOWER STEAK SAUCE RECIPES
CAULIFLOWER STEAKS WITH LEMON-HERB SAUCE - PUREWOW
Some occasions require you to pull out all the stops--like that fancy supper for which you roasted the whole damn cauliflower. Others (e.g., Monday-night dinner) require you to get a meal on the table fast--and that’s when you’ll want to make these satisfying cauliflower steaks. In this...
Provided by PureWow Editors
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Make the Herb Sauce: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside. 2. Make the Cauliflower Steaks: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with ? teaspoon smoked paprika, salt and pepper. 3. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart. 4. To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately. Note: Leftover sauce will keep in the refrigerator for up to a week.
Nutrition Facts : Calories 359 calories, CarbohydrateContent 16 grams carbohydrate, FatContent 32 grams fat, ProteinContent 5 grams protein, SugarContent 5 grams sugar
CAULIFLOWER STEAKS WITH LEMON-HERB SAUCE - PUREWOW
Some occasions require you to pull out all the stops--like that fancy supper for which you roasted the whole damn cauliflower. Others (e.g., Monday-night dinner) require you to get a meal on the table fast--and that’s when you’ll want to make these satisfying cauliflower steaks. In this...
Provided by PureWow Editors
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Make the Herb Sauce: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside. 2. Make the Cauliflower Steaks: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with ? teaspoon smoked paprika, salt and pepper. 3. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart. 4. To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately. Note: Leftover sauce will keep in the refrigerator for up to a week.
Nutrition Facts : Calories 359 calories, CarbohydrateContent 16 grams carbohydrate, FatContent 32 grams fat, ProteinContent 5 grams protein, SugarContent 5 grams sugar
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ROASTED CAULIFLOWER STEAK RECIPE WITH CHIMICHURRI SAUCE ...
This "steak" is a quick and easy hearty alternative main dish for vegetarians.
From goodhousekeeping.com
Total Time 20 minutes
Category healthy, vegetarian, main dish
Cuisine American
From goodhousekeeping.com
Total Time 20 minutes
Category healthy, vegetarian, main dish
Cuisine American
- Trim leaves and any excess stem from cauliflower. Stand cauliflower on stem end and slice off about ¼ inch. Cut 2 slices from center of cauliflower (each about 1 inch thick); reserve rounded wedges for another use. Combine cumin and 1 tbsp. canola oil. Brush all over cauliflower slices. Sprinkle with ¼ tsp. salt. In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot. Add cauliflower; cook 3 minutes. Turn slices over. Place skillet in 425°F oven; roast 15 to 20 minutes or until stem is tender when pierced with tip of paring knife. Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño, remaining 2 tbsp. oil, and ? tsp. salt. Spoon herb sauce onto finished "steaks."
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PAN-FRIED CAULIFLOWER STEAKS| BBC GOOD FOOD SHOW
From bbcgoodfoodshow.com
Remove any outer leaves and cut the cauliflower lengthways through the root into slices about 1.5cm (5 8in) thick. You will get about four whole slices from the middle of the cauliflower and some smaller florets from the edges.
Heat the oil and butter in a large frying pan. When the butter has melted, add the cauliflower pieces, season with salt and pepper and add a good sprinkling of cumin. Fry over a medium heat for about 8 minutes until tender and golden brown. You will need to do this in two batches, turning over with a fish slice or spatula halfway through.
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