Showing posts with label quick side dishes. Show all posts
Showing posts with label quick side dishes. 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

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.


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, 

Saturday, May 11, 2013

Mmmmarvellous marinated mushrooms

So many of  our family recipes start with the word ‘lemony’ that we feel we should be writing the Lemon mysteries. But who for a protagonist? Liz? Taken. Lulu? Ditto. All to say, we've changed the name of lemony marinated mushrooms to marvellous marinated mushrooms. We just discovered this easy, make-ahead veggie dish and we're glad we did. It takes less than ten minutes to prepare and keeps for several days. Tasty, filling and low carb. What's not to love? Great for a buffet or a bring-a-long dish.

Please welcome Marvellous Marinated Mushrooms!

Marvellous  marinated mushrooms


 You will need: 

Juice of one lemon
1 tbsp Dijon mustard
2 cloves of garlic, slivered
½ tsp dried herbs – herbs de Provence, thyme or your favorite will all do
1/3 cup good olive oil
Pinch of sugar
4 tbsp finely chopped fresh parsley
8 ounces white button mushrooms and 8 ounces brown (Cremini) mushrooms - or whatever type of mushrooms you prefer.
Salt and pepper to suit yourself


Clean and quarter the mushrooms

Whisk the lemon juice, mustard, garlic, seasonings, parsley, and sugar.

Slowly add olive oil, whisking to incorporate. Stir constantly and dressing will thicken as oil is used.

Toss mushrooms with dressing. Marinate at least three hours (although we ate ours sooner), but they will be even better the next day – if they last that long.

Victoria Abbott is the mother and daughter team of Victoria Maffini and Mary Jane Maffini. They are still very excited about the first in their new book collector series: The Christie Curse. The second book, The Sayers Swindle will be out in December. They're hard at work on The Wolfe Widow.

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