How to Make Cauliflower Steaks by @CleoCoyle #vegetarian #vegan #lowcalorie

From Cleo Coyle: These cauliflower steaks make a nice, light summer meal or snack. There are many ways to adapt this recipe to your own taste. Here is how I make mine...

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Caulflower Steaks
by Cleo Coyle

In the recipe below, you will see the spices I use to make my cauliflower steaks, but other options you might try include taco or fajita seasonings; Cajun seasonings; Italian seasonings. Or create your own mix of spices. The directions for cooking remain the same. Enjoy! 

 

Ingredients:

1 or 2 Cauliflower heads 

     

Olive oil (1 T. per steak + 1 T. for pan)

1/2 teaspoon garlic powder

1/4 teaspoon coarse sea salt or Kosher salt

Generous pinch ground white pepper

Lemon wedge (optional)

Directions:

(1) First set your oven to 375 degrees F. and allow it to preheat for at least 30 minutes. The high heat is important for caramelization and not all ovens reach the right temperature, even after they ping. 30 minutes of preheating should do the trick for most ovens. 

(2) Cut the steaks: You will get 2 steaks out of a small to medium head, 3 out of a large head. 

To cut, position the cauliflower 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" from each half as shown in my photos below. A few ends may fall off into florets and that’s fine. Enjoy them in a salad, eat them raw with a veggie dip, or throw them into the pan with your steaks. 

(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. As shown above, I use garlic powder, coarse sea salt, and a generous pinch of white pepper. Stir lightly to mix the spices into the oil and then add the steaks. 

(5) Briefly brown your steaks: Cook your steaks on one side for 2 minutes and then the other for 2 minutes. Flip gently to prevent 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 to al dente. Do not be afraid of the browning, this caramelization is where the flavor is, and it's delicious (trust me on this)! Serve with a lemon wedge, squeeze on the juice for a beautiful note of brightness.

Variation: 

These steaks are also delicious with
a drizzle of cheese sauce or try my

Easy Creamy Roasted Garlic Gravy. 

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Eat with comfort and joy!

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