Showing posts with label easy side dish. Show all posts
Showing posts with label easy side dish. Show all posts

Tuesday, April 8, 2014

How to Make Cauliflower Steaks by Cleo Coyle #vegetarian #vegan




I'm making up for last week's Butter on a Stick post with a slightly healthier recipe. :)

"Cauliflower Steaks" make a nice presentation, and there are many ways to adapt this recipe to your own taste. See my links at the end of this recipe for many more ideas. Today, I'm sharing mine...




Cleo Coyle is author of
The Coffeehouse
Mysteries

How to Make

Cauliflower Steaks





To download this recipe in a PDF document you can print, save, or share, click here.


(1) First preheat your oven, for at least a full half-hour, to 375 degrees F. The high heat is important to carmelization and not all ovens are at the right temperature, even after they ping. 

See my past post: Is Your Oven Lying to You?



(2) Cut the steaks: Position the cauliflower with stem-side up on the cutting surface. If the stem is overly long, trim it a bit. 

Cut the cauliflower in half first, and then cut thick "steaks" as shown from each half. The ends will fall off into florets and that’s fine. You will get 2 steaks out of a small to medium head, 3 out of a large head. 

Note: Extra florets will tumble from the ends. That's okay. They're wonderful to eat raw with a healthy dip, or see my notes at the end for other ways to cook them.



(3) Warm olive oil in a large oven-proof skillet. (If you don’t have an oven-proof skillet, that’s okay, I’ll tell you what to do below.)

How much oil? I use 1 tablespoon of oil per steak plus 1 extra for the pan. You can get away with slightly less oil, but I prefer the extra oil for the best flavor and caramelization during roasting.





(4) Season the oil: After oil is warmed but not too hot, sprinkle on your spices. I use...

½ teaspoon garlic powder
¼ teaspoon Kosher salt, and a...
generous pinch of white pepper. 

Stir lightly to mix the spices into the oil and then add the steaks. Sometimes, I take my florets along for the ride, throwing them in the pan, too, stems up, blossoms down in the oil.



(5) Briefly brown your steaks: Cook your steaks on one side for 2 minutes and then the other. I use two forks to gently flip without breaking. Now place the entire pan in the oven. (If you are not using an oven-proof pan, then use a wide spatula to carefully transfer the steaks to a foil-lined baking pan.)

(6) Roast in your well-preheated 375 degree F. oven for about 20 minutes. You’re looking for a nice browning and a test of a floret to be cooked through “to the tooth” or al dente. Do not be afraid of the browning, this caramelization is where the flavor is, and it's delicious (trust me on this)!



For a PDF of this recipe,
click here.

Variations

Here are some links to more
Cauliflower Steak ideas:






Floret fun...


Enjoy them raw before
dinner with a tasty dip, such as...
Cleo's roasted garlic dip recipe

Try them as a sub for rice in...

Or how about...
Cleo's 20-Clove Roasted Cauliflower
Anti-Cancer and Anti-Vampire :)


and be sure to...




Eat with joy!
~ Cleo Coyle


New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 





Now a National
Bestseller in Hardcover

A Coffeehouse Mystery 

*Starred Review* -Kirkus

"Top Pick"  -RT Book Reviews

"...a highly satisfying mystery."
-Publishers Weekly



See the book's
Recipe Guide
by clicking here.



* * * 


Coffeehouse Mystery
Free Title Checklist
(with mini plot summaries)


The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
13 titles includes the added bonus of recipes. 


* * * 


Haunted Bookshop
Free Title Checklist, 




Tuesday, June 11, 2013

Alone in the Kitchen with a Cabbage by Cleo Coyle (Easy Vegan Recipe)




I give you The Cabbage...



It looks like a big green planet, doesn't it? See the solar warmth on the left and the chilly dark side on the right? As a food it has quite a history. As the subject of a photo, I think it should have its own atmosphere. As the basis for a recipe, it's a smart choice. It's low in fat and calories and high in nutrition. As for what to do with it, there are countless ways to go. 

I found myself alone in the kitchen with this cabbage the other day, and decided to try Extreme Simple Cooking. ESC. Our culture appears to be enamored with shortcut acronyms and our professions chain us to keyboards where the ESC key taunts us from its upper left perch. How do you like it? An ESC recipe. It lets you escape from the kitchen as fast as possible.

And to that end, away we go! May you cook it with ease and eat it with Extreme Joy. That would be EJ, I guess. :)

~ Cleo





Cleo Coyle, cabbage eater,
is author of
The
Coffeehouse Mysteries

Roasted Cabbage, ESC
Extreme Simple Cooking :)

As I mentioned above, cabbage is low in fat and calories and has great nutritional benefits: dietary fiber and essential vitamins and minerals for the body. Read more here

This is a delicious way to prepare it. The cabbage wedges are roasted in high heat with olive oil. While the outside edges char, the insides become tender and buttery. It's truly delicious and insanely easy. The first time you make it, I strongly suggest that you use nothing more than just a bit of salt so you can really taste the buttery sweetness of those interior wedge leaves. 

More seasonings can be added to your liking: e.g., dried garlic and onion flakes, rosemary, dill, caraway seeds, cracked black pepper, red pepper flakes, etc. Just be sure to go lightly on the seasonings because the roasted cabbage taste is so delicate.

I think a squeeze of lemon before serving is a very nice finish. If you're not a lemon fan, try a drizzle of olive oil or (if you're not a vegan) a bit of butter and...eat in good health! ~ Cleo



To download a free PDF of this recipe that you can print, save, or share, click here.







INGREDIENTS

Head of cabbage 

Olive oil 
Salt (kosher or sea salt will give you nice flavor)
(Optional) Your favorite seasoning mix (suggestions in directions)



DIRECTIONS 

Step One - The trick to slicing: As you see in my photos, you'll need to slice up the cabbage, but there's a trick to it. You want most of your slices to include the core. The core will help keep the cabbage wedges together in the cooking. I've roasted cabbages in thick slices and also in wedges, and (frankly) I do prefer the wedges. You can experiment with what you like best.




Step Two - Prep with olive oil and very light seasoning: Preheat your oven to 400 degrees Fahrenheit. Generously grease a heavy half-sheet pan with olive oil. Place the slices on the pan. Use a brush to coat the tops with more olive oil. Sprinkle with salt. If you use pepper or any other seasoning (e.g., dried garlic and onion flakes, caraway seeds, rosemary, dill, cracked black pepper, red pepper flakes, etc.), do so lightly. When roasted, the cabbage has a delicate, buttery flavor and too much seasoning can overpower it.

Step Three - Roast in your preheated 400 degree F. oven for 30 to 45 minutes (final time will depend on your oven and pan). FLIP the cabbage slices halfway through cooking. I use two forks to do this. Be careful and try to keep the cabbage slices together. (Yes, they will attempt to fall apart on you, but using two fork and a bit of care, you can keep them together. You can do it! I believe in you!) Roasted cabbage wedges are done when you see the edges char (turn brownish), as in my photos. 




Serve with a lemon wedge 
for a fresh squeeze of
bright flavor 
over the
finished veg and...





Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries



Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 








The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 
To learn more, click here. 


 

The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.