Cauliflower Steaks With Avocado Herb Sauce Recipes
GRILLED CAULIFLOWER STEAKS WITH FRESH HERB SAUCE
Steps:
- Preheat your grill at medium-high heat.
- Trim the leaves off of the cauliflower and remove the end of the stalk. Set it on your cutting board and cut into thick steaks from top to bottom (so that they look like the photo). You will get two to four whole steaks. Save the remaining loose cauliflower florets for another use.
- Brush both sides of the steaks with oil. Dust with the cumin and turmeric and season with salt and pepper on both sides.
- Grill the steaks for about five minutes per side, or until they have reached the desired doneness.
- Combine the parsley, mint, lemon zest and juice, olive oil, garlic and pepper flakes in a small bowl. Season with salt and pepper.
- Serve the sauce drizzled over the top and more on the side.
Nutrition Facts : Calories 211 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 12 g, Protein 9 g, SaturatedFat 1 g, Sodium 651 mg, Sugar 11 g, Fat 12 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g
ROASTED CAULIFLOWER STEAKS WITH STEAK SAUCE
Sometimes you don't need a big piece of juicy red meat as the centerpiece of your dinner table. These "steaks" are perfect for you and your family on #meatlessmonday, making for a hearty and satisfying plant-based meal.
Provided by JJ Johnson
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- For the steaks: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
- Remove the outer leaves from the cauliflower and trim the stem to 1 inch. Resting on the stem, slice the cauliflower in half lengthwise, from top to bottom. Trim the round outer edge of each piece so both sides are flat, creating two or three approximately 2-inch steaks. Cut the trimmed bits in half into mini steaks.
- Thoroughly rub the steaks and mini steaks all over on both sides with the oil. Combine the paprika, 2 teaspoons salt and 1 teaspoon pepper in a small bowl and sprinkle on both sides of the steaks. Place on the prepared baking sheet and bake, flipping halfway through, until tender and browned, about 30 minutes.
- Meanwhile, make the steak sauce.
- For the steak sauce: Put the raisins in a medium bowl, cover with boiling water and allow to soak until soft, 10 to 15 minutes.
- Heat the oil in a medium skillet over medium heat. Add the onions, sprinkle with salt and cook, stirring occasionally, until very soft and translucent, 5 minutes. Stir in the tomato paste and cook, stirring constantly so it doesn't burn, until it releases its oil, about 5 minutes.
- Drain the soaked raisins. Add the soy sauce, Worcestershire sauce and half of the soaked raisins, and cook over low heat, scraping up the browned bits from the bottom of the skillet, until just simmering. Taste and add pepper and salt if desired (the soy contains a lot of salt so add with caution).
- Pour the sauce into the carafe of a mini blender, add the remaining half of the soaked raisins and puree until smooth and there are no big chunks of raisin.
- If the sauce has cooled, reheat it in a small saucepan until warmed through. Pour the warm sauce over your steaks and garnish with the chopped parsley.
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CAULIFLOWER STEAK {GRILLED WITH AVOCADO HERB SAUCE}
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- Remove the outer leaves from each cauliflower head. Cut off the bottom stem end so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending upon the size of your cauliflower. Reserve the sides for another use (see notes). In a small bowl, stir together the olive oil and honey. Brush half of the olive oil mixture over the top of the cauliflower steaks, then sprinkle 1 tablespoon Montreal seasoning over the top.
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- Heat a grill to medium (about 350 degrees F). Place the seasoned side of the cauliflower steaks facing down on the hot grill, then brush the tops of the steaks with the remaining olive oil mixture and sprinkle with remaining 1 tablespoon Montreal seasoning.
- Cover the grill and let cook for 6-8 minutes, until the bottom begins to char. Flip the cauliflower, then re-cover the grill and cook 5-7 additional minutes, until the cauliflower is tender. If your cauliflower is very thick, you may need to cook a few additional minutes per side. Remove from the grill. Serve hot with the avocado salsa and an extra sprinkle of salt as desired.
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- Cook the Steaks: Prepare a charcoal or gas grill on high heat while you prepare the steaks. Alternatively, heat a grill pan on the stove top over high heat.
- Bring a large pot of water to a boil. Blanch 2 of the cauliflower steaks for about 40 seconds, then transfer to a baking sheet. Repeat with the remaining cauliflower steaks and any extra florets that are left after cutting the steaks. Drizzle the blanched cauliflower with 2 tablespoons of the avocado oil, and season with salt and pepper to taste.
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