Crispy Spiced Cauliflower Steaks Recipes

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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

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

CRISPY SPICED CAULIFLOWER STEAKS



Crispy Spiced Cauliflower Steaks image

This recipe, developed by 19-year-old Ella Heckert and her mother, the chef Kelsie Kerr, yields crisp cauliflower steaks with a golden crust so tender that they shatter upon first bite. Made with brown rice and tapioca flour, the incidentally gluten-free batter is delicate but unfussy. This version is spiked with fresh turmeric and garam masala spices, but consider it a blank slate and feel free to experiment with other spice combinations, too. At Kerr's Berkeley restaurant, Standard Fare, the batter is used throughout the year to coat all sorts of other ingredients, including winter squash, eggplant and even housemade paneer, which is a perennial favorite. Try the dish with cauliflower, then make it your own - you'll be surprised how long the crust remains crisp!

Provided by Samin Nosrat

Categories     dinner, lunch, finger foods, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

1/2 of 1 cinnamon stick, broken up
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds
4 cloves
Large pinch of ground cayenne
2 tablespoons plus 2 teaspoons Diamond Crystal kosher salt, plus additional, as needed
1 1/3 cups brown- or white-rice flour (about 7 1/3 ounces)
2/3 cup tapioca flour (about 3 2/3 ounces)
1/4 cup freshly squeezed lime juice (from 2 limes)
1/4 cup freshly squeezed lemon juice (from 1 large lemon), plus additional lemon wedges, for serving
1 tablespoon grated fresh turmeric (or 1/2 teaspoon ground turmeric)
2 small heads cauliflower (about 1 pound each), leaves removed, cut from top to core into 1/2-inch-thick slices
1 1/2 to 2 cups coconut oil
1 cup Greek yogurt, for serving (optional)
2 tablespoons roughly chopped cilantro leaves and tender stems, for serving (optional)

Steps:

  • Line a baking sheet with a wire rack or paper towels, and set aside.
  • Finely grind cinnamon, coriander, fennel, peppercorns, cumin and cloves in a spice grinder, spice mill or mortar and pestle.Transfer to a bowl, and stir in cayenne and 2 tablespoons plus 2 teaspoons salt. Set aside.
  • In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 1 1/3 cups). There is no gluten in either flour, so don't worry about overmixing.
  • Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.
  • Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.
  • Heat a large cast-iron skillet over medium high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it's sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don't overcrowd the pan - the steaks should never touch.
  • Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet, and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.
  • Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.

Nutrition Facts : @context http, Calories 1174, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 97 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 83 grams, Sodium 980 milligrams, Sugar 5 grams, TransFat 0 grams

CASHEW-CRUSTED CAULIFLOWER "STEAK"



Cashew-Crusted Cauliflower

INCREDIBLE Cashew-Crusted Cauliflower "Steak"! 10 ingredients, flavorful, crisp on the outside, tender on the inside. A delicious side or entrée with plenty of protein!

Provided by Minimalist Baker

Categories     Main Course

Time 1h

Number Of Ingredients 14

1 large head cauliflower ((or sub 2 small for 1 large) )
1 cup unsweetened plain dairy-free milk ((cashew milk works best! - we prefer Forager brand))
1 Tbsp lemon juice
1 ½ cups raw cashews ((or sub other nut, such as pistachios or almonds, though we haven't tested and can't guarantee the results))
1 tsp sea salt ((plus more to season cauliflower before coating))
1/4 tsp cayenne pepper ((optional))
3/4 tsp garlic powder
1 ½ tsp curry powder
1 ½ tsp smoked paprika
3 Tbsp arrowroot or cornstarch
1-2 Tbsp avocado oil ((if avoiding oil, omit))
Date-lemon relish*
Hummus ((or another favorite dip))
Fresh mint

Steps:

  • Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper. If you have a cooling rack that is oven safe, you can place that over the parchment paper to help the cauliflower crisp up even more. However, we tested it with and without and both work. The primary difference is that the cauliflower undersides can get a little more browned when not using a cooling rack. An easy workaround is cooking the cauliflower in the upper third of the oven to prevent the bottoms from burning.
  • TO CUT "STEAKS," trim the stem and leaves off the cauliflower, being careful not to remove the center of the stem as it's what holds the "steaks" together.
  • Flip the cauliflower stem-side down and visually map out how many "steaks" you hope to get. With a large head of cauliflower, I aim for 3 large "steaks," and know there'll be enough remaining pieces to constitute another "steak." It can be helpful to look at the underside of the cauliflower to see which way the stalks are running to inform which way you'll slice (cut with the stalks instead of against them). But it's very common for the end pieces to crumble, so just do your best to get 3 even "steaks" and slice any remaining bits into flat pieces (see photo). The little pieces are just as (if not more) delicious.
  • Add 1 inch water and a steamer basket to a large pot and bring to a low boil over medium-high heat. Once simmering, add cauliflower "steaks" (and smaller cauliflower pieces), cover, and steam for 4-5 minutes to partially cook. This will soften the "steaks" to speed baking time and ensure the inside is tender when the exterior is crispy and brown. Once slightly softened, remove and set aside on a separate dish.
  • In the meantime, prepare your vegan buttermilk by adding cashew or almond milk to a shallow dish (shallow and wide enough to dip the cauliflower in) and add lemon juice. Stir and set aside.
  • Next, prepare the cashew coating by adding cashews, salt, cayenne pepper (optional), garlic powder, curry powder, paprika, and arrowroot starch or cornstarch to a food processor. Mix until a semi-fine meal is achieved. A little texture is okay, but you want it pretty fine so it can coat the cauliflower. Transfer 1/4 of the coating to a shallow dish (again, shallow and wide enough to dip the cauliflower in) and set aside.
  • Dip the slightly steamed cauliflower "steaks" in the almond buttermilk, ensuring both sides are adequately coated. Then set back on platter (where excess will drip off) and season both sides with a pinch of salt.
  • Next, dredge the cauliflower in the cashew coating until thoroughly coated, using a spoon or your hands to add more coating to any bare spots. Add more of the cashew coating to the shallow dish in batches to prevent it from getting crumbly and having trouble sticking to the cauliflower. Then transfer cauliflower "steaks" to your prepared baking sheet (with or without a cooling rack). Lastly, drizzle with a little avocado oil to help them crisp up (optional, but recommended).
  • Bake for 25-35 minutes, or until the cauliflower "steak" is easily pierced with a knife and the exterior appears golden brown and crispy. Remove from oven to cool slightly.
  • Enjoy as is or (our preferred method!) garnish serving plates with a few tablespoons of your favorite hummus (or similar sauce) and top with cauliflower "steak" and date relish (made by simply mixing chopped dates, lemon juice, and diced onion). Garnish with freshly chopped mint for a pop of color and flavor.
  • Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days. Reheat in a 350 degree F (176 C) oven until hot for best results. Not freezer friendly.

Nutrition Facts : ServingSize 1 servings, Calories 386 kcal, Carbohydrate 31.8 g, Protein 13.4 g, Fat 26 g, SaturatedFat 4.4 g, Sodium 697 mg, Fiber 6.5 g, Sugar 7 g

30 BEST WAYS TO COOK CAULIFLOWER



30 Best Ways to Cook Cauliflower image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Roasted Cauliflower
Cauliflower Rice
Cauliflower Casserole with Cream Cheese and Bacon
Cauliflower Gnocchi
Cauliflower Couscous
Cauliflower Pizza Crust
Baked Cauliflower Tots
Buffalo Cauliflower Wings
Mashed Cauliflower
Roasted Cauliflower Steaks
Cauliflower Mac and Cheese
Cauliflower Gratin
Roasted Cauliflower Soup
Cauliflower Breadsticks
Cauliflower Alfredo Sauce
General Tso's Cauliflower
Cauliflower Muffins
Aloo Gobi
Gobi 65
Mediterranean Cauliflower Salad
Cauliflower Parmesan Crisps
Cheesy Cauliflower Grits
Mexican Spiced Cauliflower Tacos
Cauliflower Cheese Pie
Cauliflower Crusted Grilled Cheese
Bang Bang Cauliflower
Cauliflower Stuffing
Cauliflower Garlic Bread
Cauliflower Pancakes
Cauliflower Chocolate Pudding

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

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CRISPY SPICED CAULIFLOWER STEAKS RECIPE
Apr 14, 2019 - This recipe, developed by 19-year-old Ella Heckert and her mother, the chef Kelsie Kerr, yields crisp cauliflower steaks with a golden crust so tender that they shatter upon first bite Made with brown rice and tapioca flour, the incidentally gluten-free batter is delicate but unfussy This version is spiked with fresh turmeric and garam masala spices, but consider it a blank ...
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CRISPY SPICED CAULIFLOWER STEAKS RECIPES
Crispy Spiced Cauliflower Steaks Recipes ROASTED CAULIFLOWER STEAKS. 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 …
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