ROASTED CAULIFLOWER STEAKS FOOD NETWORK RECIPES

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ROASTED CAULIFLOWER STEAKS RECIPE | ALLRECIPES



Roasted Cauliflower Steaks Recipe | Allrecipes image

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

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 6

1 large head cauliflower, sliced lengthwise through the core into 4 'steaks'
¼ cup olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste

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, CarbohydrateContent 12.1 g, FatContent 13.8 g, FiberContent 5.4 g, ProteinContent 4.3 g, SaturatedFatContent 1.9 g, SodiumContent 63.6 mg, SugarContent 5.2 g

ROASTED PARMESAN CAULIFLOWER STEAKS #RAGU RECIPE - FOOD.COM



Roasted Parmesan Cauliflower Steaks #Ragu Recipe - Food.com image

Ragú® Recipe Contest Entry. This dish is sure to impress your guests and all of your family! Crispy Roasted Cauliflower Steaks paired with Ragú Roasted Garlic Parmesan Sauce and an arugula pesto turns our home-cooking into a restaurant quality meal. Roasting the cauliflower heightens the roasted flavor in the sauce, and makes both the star of the show. With this dish, you get to indulge- guilt-free!

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 15

2 heads cauliflower
2 cups buttermilk
1/2 cup italian seasoning
1/2 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt
1 (5 ounce) bag arugula
1/3 cup pine nuts
1/2 cup grated parmesan cheese
2 garlic cloves
8 fresh basil leaves
1/2 cup extra virgin olive oil, plus 2 tablespoons as needed
1 cup all-purpose flour
1 egg (plus 1 tablespoon water)
1 cup italian panko breadcrumbs
1 (16 ounce) jar Ragú® Pasta Sauce (cheesy roasted garlic parmesan pasta sauce)

Steps:

  • Bring a large pot of water to boil. Cut the rounded sides off the cauliflower. Cut each center piece in half lengthwise in order to make 2 steaks. Make sure to carefully remove any green, leafy bottoms from the cauliflower steaks.
  • Rinse off the steaks and the florets. Place in boiling water for 5-7 minutes.
  • Meanwhile, in a bowl, mix the buttermilk, italian seasoning, red pepper flakes, and 1 tsp of salt together. Set aside. Pulse together 2 cups arugula, pine nuts, 1/4 cup parmesan, garlic, basil, remaining salt, pepper, and 1/2 cup olive oil for 30 seconds; set aside.
  • Drain the cauliflower, and place them into a large gallon plastic, resealable bag. Reserve 1/2 cup of boiling water. Pour the buttermilk marinade into the bag, and coat the cauliflower very well. Marinate the steaks for an hour by laying the bag flat. Carefully, flipping the bag over halfway through.
  • Preheat oven to 450F degrees. Mix the remaining parmesan with the breadcrumbs. Set aside for dredging along with the flour and egg wash.
  • Remove the cauliflower steaks from the bag. Drain. Dredge one side of each steak in flour, egg wash, and lastly, parmesan bread crumbs. Place the steaks dredged side up on a baking rack along with the other marinated florets. Place the baking rack in a cookie sheet to catch any drippings.
  • Roast on 450F degrees for 30 minutes, covered. Uncover for the last 15 minutes until fork tender.
  • In an electric blender, blend all the smaller roasted florets, the Ragú pasta sauce, and reserved water until smooth. Heat stovetop on medium-high heat. Assemble each plate with sauce, pesto, a cauliflower steak, and additional arugula.

Nutrition Facts : Calories 741.1, FatContent 43.4, SaturatedFatContent 8.1, CholesterolContent 62.4, SodiumContent 1506.8, CarbohydrateContent 67.8, FiberContent 9, SugarContent 14.6, ProteinContent 25.5

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