Cauliflowersteakswithredpepperspesto Recipes

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ROASTED CAULIFLOWER STEAKS WITH RAISIN RELISH



Roasted Cauliflower Steaks with Raisin Relish image

The relish is a bold, savory-sweet combo that works well with mild cauliflower.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/4 cup finely chopped roasted red peppers
2 tablespoons golden raisins, chopped
1 tablespoon finely chopped fresh parsley
1 tablespoon cider vinegar
2 teaspoons capers, rinsed, drained and finely chopped
Kosher salt and freshly ground black pepper
1 small head cauliflower (about 2 pounds)
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F. Combine the peppers, raisins, parsley, cider vinegar, capers and 1/8 teaspoon each salt and pepper in a bowl.
  • Trim the base of the core from the cauliflower, and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the cauliflower steaks and florets and cook, turning the steaks once, until browned on both sides, about 5 minutes. Transfer the skillet to the oven.
  • Roast until a knife easily pierces through the steaks, 15 to 20 minutes. Spoon the relish over the steaks and serve.

Nutrition Facts : Calories 141 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 319 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 5 grams, Sugar 7 grams

ROASTED CAULIFLOWER STEAKS



Roasted Cauliflower Steaks image

Sliced and oven roasted cauliflower steaks make a gorgeous presentation. A low carb side dish for veggie lovers!

Provided by Julie Clark

Categories     Side Dish

Number Of Ingredients 6

1 large head of cauliflower
4 tablespoons olive oil
4 cloves garlic ((minced))
¼ cup grated Parmesan cheese
½ teaspoon crushed red pepper
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400F.
  • Trim the stem of the cauliflower and remove the green leaves.
  • Place the cauliflower right side up on a cutting board. Using a large knife cut the cauliflower in half. From each half cut a 1 inch thick slice. If the cauliflower is very large you may be able to cut 1 or 2 more slices. *(Along with the slices of "steak" you will have lots of flowerettes left over. You can roast these along with the steaks or save them to use in other recipes.)
  • Mix minced garlic with the olive oil in a small bowl.
  • Arrange the cauliflower slices on a baking sheet and brush generously on both sides with the olive oil garlic mixture.
  • Season with salt and pepper and sprinkle with crushed red pepper.
  • Bake for 15 minutes.
  • After 15 minutes carefully flip the cauliflower steaks over and brush with more garlic oil.
  • Sprinkle grated parmesan cheese over the steaks.
  • Return to the oven for 25 minutes, until the cheese is golden and the edges of the cauliflower are brown.
  • These cauliflower steaks are great as a side dish or served with steamed green veggies or a crisp green salad.

Nutrition Facts : Calories 256 kcal, Carbohydrate 11 g, Protein 7 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 191 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA



Whole Roasted Cauliflower with Smoked Paprika image

I recently roasted a chicken using a smoked paprika rub and decided to try it on a whole cauliflower. It was totally delicious! I recommend serving it as a vegan or vegetarian main with a big green salad.

Provided by LauraF

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 55m

Yield 2

Number Of Ingredients 8

1 small head cauliflower
1 ½ teaspoons fennel seeds
1 ½ teaspoons smoked paprika
1 ¼ teaspoons sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
½ lemon, juiced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
  • Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
  • Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 12.4 g, Fat 14.2 g, Fiber 5.7 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 1143.1 mg, Sugar 3.4 g

SPICY ROASTED CAULIFLOWER



Spicy Roasted Cauliflower image

This roasted cauliflower recipe is well spiced, not too much, just enough!

Provided by Seema

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 4

Number Of Ingredients 5

1 large head cauliflower, cut into florets
2 tablespoons olive oil
2 tablespoons hoisin sauce
1 tablespoon Sriracha sauce
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
  • Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 15 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 389.8 mg, Sugar 7.2 g

ROASTED CAULIFLOWER WITH SESAME



Roasted Cauliflower with Sesame image

This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.

Provided by Anthony Bourdain

Categories     HarperCollins     Side     Cauliflower     Sesame     Roast     Vegetable     Vegetarian     Vegan     Wheat/Gluten-Free     Dairy Free     Peanut Free     Tree Nut Free

Yield 4-6 servings, as a side dish

Number Of Ingredients 11

1 head of cauliflower, broken by hand into florets
1/4 cup extra-virgin olive oil
2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon dried oregano
Freshly ground black pepper to taste
2 tablespoons tahini
1 tablespoon white miso
2 teaspoons red wine vinegar
1 1/2 tablespoons water
3 tablespoons toasted white sesame seeds

Steps:

  • Preheat the oven to 450°F.
  • In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.
  • While the cauliflower roasts, combine the tahini, miso, vinegar, and 1 1/2 tablespoons water in a small mixing bowl, and whisk until smooth.
  • Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.

EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY



Extra Crispy Spicy Fried Cauliflower Recipe by Tasty image

Here's what you need: large cauliflower, celery salt, dried oregano, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, all-purpose flour, cornstarch, soy milk, apple cider vinegar, hot sauce, vegetable oil

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 4 servings

Number Of Ingredients 16

1 head large cauliflower, or 2 small heads, washed
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
2 cups all-purpose flour
2 tablespoons cornstarch
1 ½ cups soy milk
1 ½ tablespoons apple cider vinegar
2 tablespoons hot sauce
vegetable oil, for frying

Steps:

  • Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
  • In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
  • In a medium bowl, add half of the spice mix to the flour.
  • Add the cornstarch and mix.
  • In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
  • Pour the remaining spice mix over the cauliflower florets and mix.
  • Pour the milk mixture over the cauliflower and mix well until they are coated.
  • Cover with plastic wrap and chill for 1 hour minimum.
  • Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
  • Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
  • Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
  • Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 413 calories, Carbohydrate 70 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, Sugar 5 grams

CAULIFLOWER STEAKS WITH KALAMATA OLIVE AND RED PEPPER TAPENADE



Cauliflower Steaks with Kalamata Olive and Red Pepper Tapenade image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 cup Kalamata olives, pitted
1/2 cup jarred roasted red peppers, drained
2 tablespoons golden raisins
1 tablespoon capers, drained and rinsed
1 tablespoon chopped fresh parsley
1 teaspoon orange zest
1 teaspoon chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
2 medium heads cauliflower
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 cup grated Parmesan
1/4 cup panko breadcrumbs
1 1/2 tablespoons chopped fresh flat-leaf parsley
3 cloves garlic, minced
Pinch red pepper flakes

Steps:

  • Preheat the oven to 400 degrees F.
  • For the tapenade: In a food processor, combine the olives, red peppers, raisins, capers, parsley, orange zest, tarragon and black pepper. Pulse six or seven times, just until roughly chopped. Pour in the olive oil and pulse 2 or 3 times to incorporate; the mixture should have the consistency of a coarse puree. Cover and refrigerate until ready to use.
  • For the cauliflower steaks: Preheat a grill or grill pan to medium heat.
  • Remove the green outer leaves from the cauliflower heads, leaving the cores intact. Set the cauliflowers on their base and halve them vertically (a serrated knife works well for this). Then slice each half, vertically again, into 1-inch steaks; the core will hold them together. You should end up with four nice steaks; reserve the ends for another use.
  • Generously coat the steaks on both sides with the olive oil and season with salt and pepper. Grill the steaks for 5 minutes per side, or until golden brown and well-marked. Remove to a foil-lined baking sheet.
  • In a small bowl, mix together the Parmesan, panko, parsley, garlic and pepper flakes. Season with salt and pepper. Sprinkle the breading on top of the cauliflower steaks and drizzle with some olive oil. Transfer to the oven for 10 to 12 minutes, or until golden brown. Serve the steaks topped with spoonfuls of the tapenade.

CAULIFLOWER STEAKS WITH ROASTED PEPPER AND TOMATO SALAD



Cauliflower Steaks with Roasted Pepper and Tomato Salad image

This dish is delicious even if your cauliflower "steaks" are sliced less than perfectly. If you are cooking smaller pieces, simply reduce the cooking time by a few minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 10

1 large head cauliflower, trimmed
3 tablespoons extra-virgin olive oil
2 pints grape or cherry tomatoes
Coarse salt and ground pepper
2 large bell peppers (red, yellow, or orange)
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons capers (optional), rinsed, drained, and chopped
2 garlic cloves, minced
1 1/3 cups couscous

Steps:

  • Preheat oven to 375 degrees. Place cauliflower, stem side down, on a cutting board. Working from center of head, cut four 3/4-inch-thick "steaks" and set aside. Cut end pieces into florets (you should have about 1 cup). Toss florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon oil and arrange in a single layer on other side of sheet. Season with salt and pepper.
  • Roast until florets are softened and browned in spots and some tomatoes are collapsed, 25 minutes. Refrigerate florets and three-quarters the tomatoes for Easy Chickpea Curry. Transfer remaining tomatoes to a medium bowl; reduce oven to 300 degrees.
  • Meanwhile, roast bell peppers over a high gas flame or under the broiler, turning frequently with tongs, until charred on all sides, about 10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let steam 10 minutes. Rub with paper towels to remove skin. Stem, seed, and coarsely chop.
  • Add bell peppers to bowl with tomatoes and stir in 1 teaspoon oil, vinegar, parsley, and capers, if using. Season with salt and pepper.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium. Add garlic and cook until fragrant, 30 seconds. Add 2 cauliflower steaks, cover, and cook until underside is golden brown, 5 minutes. Flip cauliflower, season with salt and pepper, and cover. Cook until tender, 10 minutes, then transfer to a baking sheet, loosely tent with foil, and keep warm in oven. Repeat with 1 tablespoon oil and remaining 2 cauliflower steaks.
  • Meanwhile, cook couscous according to package instructions. To serve, divide couscous among 4 plates and top with cauliflower steaks and roasted pepper and tomato salad.

Nutrition Facts : Calories 343 g, Fat 9 g, Fiber 7 g, Protein 11 g, SaturatedFat 1 g

CAULIFLOWER STEAKS WITH CAULIFLOWER PURéE



Cauliflower Steaks With Cauliflower Purée image

Originally found on Epicurious, great easy recipe. Few ingredients, big payoff: Large "steaks" are cut from a head of cauliflower, sautéed until golden, then baked until tender. They're served over a simple puree made from the cauliflower florets. An impressive first course, this can also be a lovely side. Just sear two mahi-mahi fillets in butter and place them alongside the cauliflower.

Provided by jwith12

Categories     Cauliflower

Time 1h

Yield 2 serving(s)

Number Of Ingredients 4

1 cauliflower
1 1/2 cups water
1 cup whole milk
2 tablespoons vegetable oil, plus additional for brushing

Steps:

  • Preheat oven to 250°F Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
  • Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.
  • Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2-3 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10-12 minutes.
  • Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.

Nutrition Facts : Calories 265.3, Fat 17.9, SaturatedFat 4.1, Cholesterol 12.2, Sodium 138.6, Carbohydrate 20.8, Fiber 7.2, Sugar 13.3, Protein 9.6

CAULIFLOWER STEAKS WITH RED PEPPERS & PESTO



Cauliflower Steaks With Red Peppers & Pesto image

Make and share this Cauliflower Steaks With Red Peppers & Pesto recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Cauliflower

Time 37m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
1 (2 1/2-pound) large head cauliflower, leaves discarded
salt and pepper
1 red bell pepper, stemmed, seeded, and thinly sliced
2 tablespoons Giada de Laurentiis Genovese Basil Pesto *Available in most TARGET® stores

Steps:

  • Preheat the oven to 450 Degrees F. Line a large rimmed baking sheet with foil and rub with 1 tablespoon oil.
  • Cut the cauliflower into 1-inch slices from top to bottom, keeping the pieces together through the stems and reserving florets that fall off. Transfer to the baking sheet along with the pepper and arrange in a single layer. Rub all over with the oil and sprinkle with salt and pepper.
  • Roast, carefully turning the cauliflower steaks once, until a paring knife pierces easily through a cauliflower stem, about 25 minutes. Dollop the pesto and red pepper on top and serve hot.

CAULIFLOWER STEAK WITH TURMERIC AND GARLIC



Cauliflower Steak With Turmeric and Garlic image

Enriched with fibre, this dish can be eaten on its own or complimented with quinoa (for some protein) or salad This dish can also work well with any meat dish. Having one steak can offer a good balance of fibre

Provided by Fit Cookin

Categories     Cauliflower

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 large head cauliflower
sea salt, to season
1 pinch fresh ground black pepper
2 tablespoons olive oil
1 teaspoon fresh ginger, grated
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 handful coriander, chopped
75 g quinoa

Steps:

  • Preheat the oven to 200°C.
  • Trim the stem of the cauliflower and remove the leaves, but leave the core in tact.
  • Using a large knife, cut the cauliflower from top to base into three or four 3/4-inch-thick steaks. Season each steak with salt and pepper on both sides.
  • Heat 1 tablespoon of olive oil in a pan over medium-high heat. Sear the cauliflower steaks until golden brown, about 2 minutes on each side.
  • Bring together the ginger, cumin, turmeric and mix in a tablespoon of olive oil. Brush or spoon the mixture on the cauliflower steaks.
  • Place this on the baking tray and roast for around 15 minutes, until tender.
  • Cook the quinoa as instructed, serve the cauliflower on top and garnish with the coriander and some mixed salad.

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