Cauliflower Steak Recipes

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ROASTED CAULIFLOWER STEAKS



Roasted Cauliflower Steaks image

"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

2 heads cauliflower
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
2 tablespoons pine nuts
1/4 cup golden raisins
1 tablespoon unsalted butter
1/4 cup fresh parsley, torn

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

GARLIC PARMESAN CAULIFLOWER STEAKS



Garlic Parmesan Cauliflower Steaks image

Your new go-to side dish! Roasted cauliflower is the best/easiest way to go! So crisp-tender and perfectly seasoned!

Provided by Chungah Rhee

Categories     side dish

Yield 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
2 heads cauliflower, cut into 1/2-inch slices
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan

Steps:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, combine olive oil, garlic, oregano, thyme, rosemary and parsley. Place cauliflower slices in a single layer onto the prepared baking sheet. Brush each slice with the olive oil mixture on both sides; season with salt and pepper, to taste. Place into oven and bake until golden brown, about 20-25 minutes, flipping halfway. Serve immediately, sprinkled with Parmesan.

OVEN-ROASTED CAULIFLOWER STEAK



Oven-Roasted Cauliflower Steak image

Thick slabs of cauliflower steak are delicious, well seasoned, and very satisfying. The easiness of this recipe is an added bonus!

Provided by Vered DeLeeuw

Categories     Side Dish

Time 40m

Number Of Ingredients 7

2 medium heads of cauliflower
Olive oil spray
1 teaspoon Diamond Crystal kosher salt (divided)
1/2 teaspoon black pepper (divided)
1 teaspoon garlic powder (divided)
1 teaspoon paprika (divided)
1 teaspoon coriander (divided)

Steps:

  • Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with nonstick foil or high-heat-resistant parchment paper and spray it with olive oil.
  • Wash the cauliflower heads, then remove the outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into 3/4-inch-thick slices. The outer slices will fall apart - you can simply roast them as florets together with the steaks. Plan on getting three steaks out of each cauliflower head.
  • Arrange the "steaks" in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
  • Bake the cauliflower pieces for 15 minutes. Remove from the oven, carefully turn, spray with more oil and sprinkle with the remaining spices, and bake until browned and fork-tender, 10-15 more minutes.

Nutrition Facts : ServingSize 0.3 recipe, Calories 149 kcal, Carbohydrate 14 g, Protein 5 g, Fat 9 g, Sodium 457 mg, Fiber 7 g

ROASTED CAULIFLOWER 'STEAKS'



Roasted Cauliflower 'Steaks' image

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

1 head cauliflower, trimmed
2 tablespoons extra-virgin olive oil, or more to taste
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste

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

CAULIFLOWER STEAKS RECIPE BY TASTY



Cauliflower Steaks Recipe by Tasty image

Here's what you need: cauliflower, olive oil, lemon juice, dried basil, dried oregano, fresh thyme, dried rosemary, onion powder, garlic, salt, pepper

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 large head cauliflower
4 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fresh thyme
1 teaspoon dried rosemary
1 teaspoon onion powder
2 cloves garlic, minced
salt, to taste
pepper, to taste

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Remove the green leaves from the cauliflower stem with a knife.
  • Place the cauliflower core-down on a cutting board and trim 2 sides so they become flat.
  • Cut the cauliflower in half and then cut each half in two to get 4 "steaks".
  • Rinse and dry the cauliflower steaks.
  • In a small bowl, combine the olive oil, lemon juice, basil, oregano, thyme, rosemary, onion, and garlic, plus salt and pepper to taste. Mix well.
  • Place the cauliflower steaks on the baking sheet and brush generously with the oil mixture.
  • Bake for about 25 minutes, flipping halfway, until tender.
  • Serve as desired, such as on a sandwich with pesto and red pepper, or with barbecue sauce and roasted potatoes, or with vegan mushroom gravy and lentils.
  • Enjoy!

Nutrition Facts : Calories 169 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, Sugar 3 grams

ROASTED CAULIFLOWER STEAKS



Roasted Cauliflower Steaks 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

Time 40m

Yield 4

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, 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

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  • 2. Remove the outer leaves of the cauliflower and trim away the stem end. Balance the head upright on its base, and slowly cut 2 thick “steaks” about 1 ½–2 inches across, down the center of the cauliflower through the core. (A single cauliflower head usually contains about 2 good-sized steaks—save any remaining florets for another use, like cauliflower rice.)
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  • 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.
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