Sunnys Jerk Jam Cauliflower Steaks Recipes

COCONUT CAULIFLOWER STEAKS WITH SPICY SAUCE

Steps:

• Preheat the oven to 200 degrees F.
• Using a large knife, cut the cauliflower vertically through the core into 3/4-inch-thick steaks, then carefully cut the steaks in half through the core to form mini steaks (you should have 6 to 8 mini steaks). Reserve any remaining cauliflower for another use.
• In a shallow dish, spread the flour and season with salt and pepper. In a medium bowl, beat the eggs with a pinch each of salt and pepper. In another shallow dish, mix the panko with the coconut and season well with salt and pepper.
• Dredge one cauliflower steak in the flour, then dip in the egg, turning or using a spoon to coat. Finally, dredge in the panko mixture, pressing to help it adhere; transfer to a wax paper-lined baking sheet. Repeat with the remaining steaks.
• In a large, deep skillet, heat 1/2 inch vegetable oil over medium-high heat until glistening. Working in batches, fry the cauliflower steaks over medium heat, turning once, until golden and crisp-tender, 6 to 8 minutes; adjust the heat as needed. Transfer to a wire rack set over a baking sheet and keep warm in the oven while you fry the remaining steaks.
• Meanwhile, in a bowl, whisk the sour cream with the mayonnaise and habanero sauce; season with salt and pepper. Transfer the cauliflower steaks to a platter and serve with the sauce, lime wedges and cilantro leaves.

SUNNY'S EASY GRILLED CAULIFLOWER IN POP POP SAUCE

Steps:

• For the cauliflower: Preheat the oven or a grill for cooking over indirect heat to 400 degrees F.
• Lightly brush the oil on the cauliflower. (If roasting, cut into florets and place on a baking sheet lined with parchment paper or nonstick aluminum foil.) Sprinkle with salt, a few grinds of pepper and paprika, if using.
• Place the cauliflower stem-side down over the indirect heat and grill until golden and tender when pierced with a fork or the tip of a knife, about 40 minutes. (If roasting, roast until the cauliflower is golden in parts, 20 to 25 minutes.)
• Meanwhile, make the sauce: In a medium bowl, add the mayonnaise, chile sauce, honey and sriracha and whisk until smooth. Taste and season with salt and a few grinds of pepper.
• Cut the cauliflower unto large florets and add to a large bowl. Drizzle the sauce over the cauliflower and toss to coat evenly. Transfer to a platter. Sprinkle with the scallions, spritz with lemon wedges, and serve hot, warm or chilled.

CRISPY CAULIFLOWER FLORETS WITH CITRUS SALT

Steps:

• Fill a large pot half full with vegetable oil. Heat to 350 degrees F.
• In a large bowl, whisk together eggs, cornstarch, 1/2 teaspoon salt, and pepper. Toss in florets to coat.
• In a small bowl, mix together remaining salt, red pepper flakes and lemon zest. When oil is ready, remove half the florets from the batter and add to the oil. Cook until golden, about 4 to 5 minutes, turning occasionally. Drain to paper towels. Sprinkle generously with seasoned salt. Repeat with second batch of florets. Serve immediately.

CAULIFLOWER STEAKS WITH CAPER BUTTER

Steps:

• Position an oven rack in the center of the oven, put a baking sheet on it and preheat to 450 degrees F. Cut the cauliflower through the core into 1-inch-thick steaks. It's fine if some of the end steaks break into florets; just cook them along with the rest.
• Put 2 tablespoons of the butter on the hot baking sheet, return the sheet to the oven and let the butter melt and bubble, about 30 seconds. Remove the baking sheet from the oven and tilt to coat it with butter. Arrange the cauliflower steaks and any stray florets on the baking sheet. Roast until the bottom of the cauliflower is dark brown and almost tender (a knife inserted in the steaks should meet a little resistance), about 12 minutes. Generously sprinkle the cauliflower with salt, flip with a spatula, sprinkle with salt and continue to roast until the cauliflower is tender, about 10 minutes more.
• While the cauliflower roasts, mash the remaining 4 tablespoons butter with a fork in a small bowl. Mash in the parsley, capers, caper brine, lemon zest, 1/4 teaspoon salt and one grind of pepper. When the steaks are done, transfer them to a serving platter or individual plates. Dollop some compound butter on top of each steak and scatter any stray florets around them. Serve hot.