Showing posts with label roasted cauliflower. Show all posts
Showing posts with label roasted cauliflower. 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, 

Monday, November 18, 2013

Roasted Cauliflower with Rosemary, Apples and Pecans

I never thought we would gobble up cauliflower. Seriously. I've eaten it all my life. My mother steamed it and served it with a browned butter breadcrumb mixture. When we groaned about it, she said she didn't like it much, either, but it was good for us. And I still buy it and cook it – because it's good for us.

I've been reading about roasted cauliflower. Seems like it's turning up everywhere and getting high praise. I don't know about you, but between the on-line newsletters, the cooking magazines, and TV shows, sometimes I can't find the recipes that I seem to remember. I don't think I actually read the recipe, only the title – Roasted Cauliflower with Apples and Pecans. So I made up my own recipe, and let me just say that I never thought I'd see the day when I didn't have any leftover cauliflower. We did everything except lick the plate.

This is a super easy recipe. Ideal for beginner cooks. You can fudge a little on the measurements, and I bet it will turn out every bit as good. It's a one pan dish, too. Easy, healthy, and delicious? Can it be? Yup. The apples lend a sweet note that blends so nicely with the Kosher salt. We'll be making this again, for sure!

I used a roasting pan, but any rimmed baking sheet would do.

Krista's Roasted Cauliflower with Rosemary, Apples and Pecans

1 head of cauliflower
3 tablespoons olive oil
1-2 teaspoons dried rosemary
1 1/2 teaspoons Kosher salt
generous 1/3 cup chopped pecans
1 medium apple

Preheat oven to 400.

Break or cut the cauliflower into bite-sized pieces and place in a roasting pan. Drizzle with the olive oil and mix a few times to spread the oil around. Sprinkle with the rosemary and salt. Mix again.

Roast in oven for 10 minutes. Turn the cauliflower over. Roast another 10 minutes. Meanwhile, peel the apple, cut into thin slices and cut the slices in half. Add the pecans and the apple to the cauliflower mixture and roast another 10 minutes.

My dogs and cats are still looking for more MURDER, SHE BARKED street crew members. Leave a comment today and you could win a bandana for one of your cuties!

Daryl's adorable puppy, Sparky!
Lucy's lovely Tonka!

Sunny says cats can join, too! Leave a comment!