Sunday, February 25, 2024

Roasted Cauliflower Steaks | Diethood

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You’ve gotten to take a look at this Roasted Cauliflower Steaks recipe. Garlicky, lemony, and with a touch of unpolluted parsley, those hearty “steaks” are loaded with taste and feature one of these enjoyable texture. They’re certain to delight even essentially the most adamant meat eater.

Roasted cauliflower steak on a serving platter.

Are you at the hunt for a lovely vegetarian primary dish? Those roasted cauliflower steaks are your resolution. Cauliflower heads are sliced into thick, steak-like parts, seasoned merely with salt, pepper, garlic powder, parsley, and lemon juice, and roasted to a really perfect savory golden tastiness. They’re “meaty” sufficient to fulfill as an entree but additionally make for a gorgeous aspect dish.

Why You’ll Love Cauliflower Steaks

  • Balanced taste. I like the style of the intense, zingy lemon subsequent to the deep, savory notes the cauliflower takes on because it roasts.
  • Gratifying meatless primary. Whether or not you’re a vegetarian or an avid meat eater in search of a meatless Monday possibility, those cauliflower steaks are splendidly flavorful and hearty.
  • Customizable. I went with a lemon-parsley taste profile, however you need to simply as simply use a special seasoning. Recall to mind the cauliflower steaks as a clean canvas to your culinary creativity.
Overhead image of the ingredients used to make roasted cauliflower steaks.

Cauliflower Steaks Components

  • Cauliflower: 2 heads lower into 1-inch thick steaks.
  • Olive oil
  • Lemon juice: The lemon juice is non-compulsory, however I like the brightness it provides to the dish.
  • Seasonings: Salt, pepper, garlic powder, or another seasonings you like.
  • Contemporary parsley

Take away the leaves from the cauliflower heads and trim the stem finish to create a flat base for the cauliflower to face on. Slice each and every cauliflower head vertically into 1-inch thick slices, growing “cauliflower steaks.” Don’t concern if the ends fall aside a bit of. You’ll be able to nonetheless roast the ones.

Find out how to Make Roasted Cauliflower Steak

  1. Prep. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Season the cauliflower. Whisk in combination the olive oil, lemon juice, seasoning, and part of the parsley and brush it over each and every cauliflower steak.
  3. Roast. Organize the seasoned cauliflower steaks at the baking sheet and roast for 25-Half-hour, flipping midway thru.
  4. Serve. Drizzle with olive oil, sprinkle with the remainder parsley, and serve heat.
Roasted cauliflower steak on a sheet pan.

  • Parchment paper. Don’t attempt to use aluminum foil. Cauliflower likes to stick with the pan (or foil). Parchment paper is via a long way the most efficient resolution.
  • Make a choice your cauliflower properly. Clutch massive cauliflower heads with tightly packed florets. Cauliflower heads with loosely packed florets are much more likely to fall aside while you attempt to slice them into steaks.
  • Even slices. When reducing the cauliflower into steaks, stay the steaks to 1-inch thick. If there’s an excessive amount of variation in measurement, the steaks gained’t all end cooking on the similar time.
  • Make it smokey. Forget the lemon and parsley and upload a bit of smoked paprika and cumin to the seasoning combine. In the event you’re feeling further adventurous, end the steaks off with a spritz of lime juice and a few recent, chopped cilantro.
  • Upload some cheese. Sprinkle a bit of freshly grated parmesan cheese over your florets about 10 mins ahead of you pull them out of the oven. The cheese will soften and crisp up a bit of.

Serving Ideas

I usually love to experience those steaks as a vegetarian entree at the side of my Garlic Rosemary Mashed Potatoes or Oven Roasted Brussels Sprouts. You need to additionally serve them with my Crammed Flank Steak or those juicy Grilled Hen Thighs.

Roasted cauliflower steak served on a plate over mashed potatoes with brussels sprouts.

Right kind Garage

  • To retailer. Permit the cauliflower steaks to chill totally ahead of sealing them in an hermetic container. You’ll be able to retailer them within the refrigerator for as much as 4 days or within the freezer for as much as 3 months. Permit the steaks to thaw within the refrigerator ahead of reheating, if appropriate.
  • To reheat. Organize the cauliflower steaks on a sheet pan coated with parchment paper, duvet them with aluminum foil, and bake at 350°F for 10 mins or till heated thru. You’ll be able to additionally microwave a steak or two in 15-second durations till heat.

Scrumptious Cauliflower Recipes

Prep Time 10 mins

Cook dinner Time 30 mins

General Time 40 mins

  • Prep. Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • Slice the cauliflower. Take away the leaves from the cauliflower heads and trim the stem finish to create a flat base for the cauliflower to face on. Slice each and every cauliflower head vertically into 1-inch thick slices, growing “cauliflower steaks.” Don’t concern if the ends fall aside a bit of. You’ll be able to nonetheless roast the ones.

  • Season the cauliflower. Whisk in combination the olive oil, lemon juice, salt, pepper, garlic powder, and part of the parsley. Brush each side of each and every cauliflower steak with the olive oil combination.

  • Roast. Organize the seasoned cauliflower steaks in one layer at the ready baking sheet. Roast for 25 to Half-hour or till the cauliflower is soft and golden brown, flipping them midway thru cooking.

  • Serve. Serve them heat, drizzled with olive oil, and garnished with the remainder parsley.

  • Parchment Paper is Key: Stick with parchment paper for baking. It prevents sticking a lot better than aluminum foil, which cauliflower has a tendency to dangle to.
  • Settling on Cauliflower: Make a choice massive, tightly packed cauliflower heads. Loosely packed ones might collapse when lower into steaks.
  • Constant Thickness: Minimize the cauliflower steaks about 1 inch thick. Asymmetric sizes imply asymmetric cooking.
  • Sharp Knife: Use a big, sharp chef’s knife for cleaner cuts.
  • Delicate Dealing with: Sparsely switch the steaks to the baking sheet or pan to keep away from breaking.
  • Use Leftovers: Don’t waste the smaller items that spoil off. They are able to be roasted along the steaks.
  • For a Smoky Twist: Skip the lemon and parsley. As a substitute, combine in smoked paprika and cumin. For a special taste, end with a splash of lime and chopped cilantro.
  • Tacky Topping: Take a look at including freshly grated parmesan about 10 mins ahead of the tip of baking. It’ll soften and get fairly crispy.

Serving: 2 cauliflower steaks | Energy: 173 kcal | Carbohydrates: 22 g | Protein: 8 g | Fats: 8 g | Saturated Fats: 2 g | Polyunsaturated Fats: 1 g | Monounsaturated Fats: 5 g | Sodium: 1292 mg | Potassium: 1303 mg | Fiber: 9 g | Sugar: 8 g | Nutrition A: 424 IU | Nutrition C: 211 mg | Calcium: 103 mg | Iron: 2 mg

Dietary data is an estimate and equipped as courtesy. Values might range in step with the components and gear used. Please use your most popular dietary calculator for extra detailed data.

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