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You need to do that Roasted Cauliflower Steaks recipe. Garlicky, lemony, and with a touch of contemporary parsley, these hearty “steaks” are loaded with taste and have such a satisfying texture. They’re certain to please even probably the most adamant meat eater.
Are you on the hunt for a satisfying vegetarian essential dish? These roasted cauliflower steaks are your reply. Cauliflower heads are sliced into thick, steak-like parts, seasoned merely with salt, pepper, garlic powder, parsley, and lemon juice, and roasted to an ideal savory golden tastiness. They’re “meaty” sufficient to fulfill as an entree but in addition make for a good looking aspect dish.
Why You’ll Love Cauliflower Steaks
- Balanced taste. I really like the style of the brilliant, zingy lemon subsequent to the deep, savory notes the cauliflower takes on because it roasts.
- Satisfying meatless essential. Whether or not you’re a vegetarian or an avid meat eater searching for a meatless Monday possibility, these cauliflower steaks are splendidly flavorful and hearty.
- Customizable. I went with a lemon-parsley taste profile, however you may simply as simply use a unique seasoning. Consider the cauliflower steaks as a clean canvas in your culinary creativity.
Cauliflower Steaks Elements
- Cauliflower: 2 heads lower into 1-inch thick steaks.
- Olive oil
- Lemon juice: The lemon juice is optionally available, however I really like the brightness it provides to the dish.
- Seasonings: Salt, pepper, garlic powder, or every other seasonings you favor.
- Contemporary parsley
How To Minimize Cauliflower Steaks
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 every cauliflower head vertically into 1-inch thick slices, creating “cauliflower steaks.” Don’t fear if the ends collapse a bit. You’ll be able to nonetheless roast these.
The way to Make Roasted Cauliflower Steak
- Prep. Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Season the cauliflower. Whisk collectively the olive oil, lemon juice, seasoning, and half of the parsley and brush it over every cauliflower steak.
- Roast. Prepare the seasoned cauliflower steaks on the baking sheet and roast for 25-Half-hour, flipping midway by means of.
- Serve. Drizzle with olive oil, sprinkle with the remaining parsley, and serve heat.
Recipe Suggestions And Variations
- Parchment paper. Don’t attempt to use aluminum foil. Cauliflower loves to stay to the pan (or foil). Parchment paper is by far the most effective answer.
- Select your cauliflower correctly. Seize massive cauliflower heads with tightly packed florets. Cauliflower heads with loosely packed florets usually tend to collapse once you attempt to slice them into steaks.
- Even slices. When slicing the cauliflower into steaks, hold the steaks to 1-inch thick. If there’s an excessive amount of variation in measurement, the steaks received’t all end cooking on the similar time.
- Make it smokey. Omit the lemon and parsley and add just a little smoked paprika and cumin to the seasoning combine. If you happen to’re feeling further adventurous, end the steaks off with a spritz of lime juice and a few contemporary, chopped cilantro.
- Add some cheese. Sprinkle just a little freshly grated parmesan cheese over your florets about 10 minutes earlier than you pull them out of the oven. The cheese will soften and crisp up a bit.
Serving Options
I typically wish to get pleasure from these steaks as a vegetarian entree together with my Garlic Rosemary Mashed Potatoes or Oven Roasted Brussels Sprouts. You could possibly additionally serve them with my Stuffed Flank Steak or these juicy Grilled Rooster Thighs.
Correct Storage
- To retailer. Permit the cauliflower steaks to chill fully earlier than sealing them in an hermetic container. You’ll be able to retailer them within the fridge for as much as 4 days or within the freezer for as much as 3 months. Permit the steaks to thaw within the fridge earlier than reheating, if relevant.
- To reheat. Prepare the cauliflower steaks on a sheet pan lined with parchment paper, cowl them with aluminum foil, and bake at 350°F for 10 minutes or till heated by means of. You may also microwave a steak or two in 15-second intervals till heat.
Scrumptious Cauliflower Recipes
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Prep. Preheat your oven to 425°F and line a baking sheet with parchment paper.
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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 every cauliflower head vertically into 1-inch thick slices, creating “cauliflower steaks.” Don’t fear if the ends collapse a bit. You’ll be able to nonetheless roast these.
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Season the cauliflower. Whisk collectively the olive oil, lemon juice, salt, pepper, garlic powder, and half of the parsley. Brush each side of every cauliflower steak with the olive oil combination.
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Roast. Prepare the seasoned cauliflower steaks in a single layer on the ready baking sheet. Roast for 25 to Half-hour or till the cauliflower is tender and golden brown, flipping them midway by means of cooking.
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Serve. Serve them heat, drizzled with olive oil, and garnished with the remaining parsley.
- Parchment Paper is Key: Keep on with parchment paper for baking. It prevents sticking significantly better than aluminum foil, which cauliflower tends to cling to.
- Deciding on Cauliflower: Select massive, tightly packed cauliflower heads. Loosely packed ones might crumble when lower into steaks.
- Constant Thickness: Minimize the cauliflower steaks about 1 inch thick. Uneven sizes imply uneven cooking.
- Sharp Knife: Use a big, sharp chef’s knife for cleaner cuts.
- Light Dealing with: Fastidiously switch the steaks to the baking sheet or pan to keep away from breaking.
- Use Leftovers: Don’t waste the smaller items that break off. They are often roasted alongside the steaks.
- For a Smoky Twist: Skip the lemon and parsley. As an alternative, combine in smoked paprika and cumin. For a unique taste, end with a splash of lime and chopped cilantro.
- Tacky Topping: Attempt including freshly grated parmesan about 10 minutes earlier than the tip of baking. It’ll soften and get barely 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 | Vitamin A: 424 IU | Vitamin C: 211 mg | Calcium: 103 mg | Iron: 2 mg
Dietary data is an estimate and offered as courtesy. Values might fluctuate in line with the components and instruments used. Please use your most popular dietary calculator for extra detailed data.
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