Best 6 Cauliflower Steak Recipes

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**Unleash the Culinary Symphony: Cauliflower Steak - A Plant-Based Masterpiece**

Embark on a culinary odyssey with cauliflower steak, a vegetarian masterpiece that tantalizes taste buds and nourishes the body. This versatile vegetable undergoes a transformative journey, emerging as a succulent, tender, and flavorful centerpiece that rivals traditional meat-based entrees. In this comprehensive guide, we present a symphony of cauliflower steak recipes that cater to diverse dietary preferences and culinary aspirations. From classic preparations to innovative twists, each recipe unravels a unique narrative of culinary artistry.

**Classic Roasted Cauliflower Steaks:** A timeless rendition, this classic recipe celebrates the natural flavors of cauliflower. Roasted to perfection, the steaks develop a caramelized exterior while maintaining a tender-crisp interior. Presented with a drizzle of olive oil, a sprinkle of herbs, and a dash of salt and pepper, this dish embodies simplicity and elegance.

**Creamy Pesto Cauliflower Steaks:** For those seeking a creamy and herbaceous indulgence, the creamy pesto cauliflower steaks beckon. Bathed in a luscious pesto sauce brimming with basil, pine nuts, and Parmesan cheese, these steaks become a canvas for vibrant flavors. The velvety sauce embraces the cauliflower, creating a harmonious balance of richness and freshness.

**Buffalo Cauliflower Steaks:** Craving a spicy kick? Look no further than the buffalo cauliflower steaks, a tantalizing fusion of fiery and tangy. Coated in a zesty buffalo sauce and baked until crispy, these steaks deliver a flavor explosion that ignites the senses. Drizzle them with cooling ranch dressing for a perfect balance of heat and creaminess.

**BBQ Cauliflower Steaks:** Transport yourself to a backyard barbecue with our BBQ cauliflower steaks. Marinated in a smoky and tangy BBQ sauce, these steaks are grilled to perfection, capturing the essence of summer cookouts. Serve them alongside grilled vegetables and your favorite BBQ sides for a plant-based feast that rivals any traditional meat-based barbecue.

**Teriyaki Cauliflower Steaks:** Experience the umami-rich flavors of the Orient with our teriyaki cauliflower steaks. Glazed in a luscious teriyaki sauce, these steaks embody the perfect harmony of sweet, savory, and tangy. Steamed broccoli and jasmine rice provide the perfect accompaniments to this Asian-inspired delicacy.

Let's cook with our recipes!

LONDON BROIL WITH STEAK SAUCE GRAVY, SMASHED CAULIFLOWER WITH CHEESE, HAM AND RED CHARD



London Broil with Steak Sauce Gravy, Smashed Cauliflower with Cheese, Ham and Red Chard image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
1/4 cup grated Parmigiano
Coarse black pepper and salt
A generous grating nutmeg
1 1/2 pounds shoulder London broil steak, 1 1/2 inches thick
1 tablespoon Worcestershire sauce
2 tablespoons vegetable oil or olive oil, 2 turns of the pan
1/2 pound ham, chopped
6 cups chopped red chard, 1 large bundle
3 tablespoons red wine vinegar, eyeball it
1 tablespoon honey
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups beef broth
1/4 cup steak sauce (recommended: A1 or Lea and Perrin's brands)

Steps:

  • Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
  • Turn broiler on. Brush meat with Worcestershire and season with salt and pepper. Cook London broil on top rack for 6 minutes on each side, for medium rare to medium doneness.
  • While steak and cauliflower cook, heat a second large skillet over medium-high heat. Add oil, 2 turns of the pan, and ham. Sear ham and caramelize at edges, 2 minutes.
  • Add chard and wilt the greens into the pan then season with salt, pepper and a dash of nutmeg, optional. Cook 5 to 7 minutes more, turning frequently with tongs then add vinegar to the pan and a drizzle of honey. Turn to coat the greens, adjust seasoning and transfer to a serving dish.
  • Remove meat from broiler and let it rest 5 minutes.
  • Place a small skillet over medium heat. Melt remaining 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute. Add 2 cups beef broth to the pan and bring to a bubble. Reduce the broth 2 minutes then add 1/4 cup steak sauce and black pepper, to taste.
  • Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how tender it is to cut and chew, so make sure the carving knife is sharp ¿ the thinner the better!
  • Serve sliced London broil with steak sauce gravy all over it and smashed cauliflower and red chard with ham piled up alongside the meat.

CAULIFLOWER STEAK WITH TURMERIC AND GARLIC



Cauliflower Steak With Turmeric and Garlic image

Enriched with fibre, this dish can be eaten on its own or complimented with quinoa (for some protein) or salad This dish can also work well with any meat dish. Having one steak can offer a good balance of fibre

Provided by Fit Cookin

Categories     Cauliflower

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 large head cauliflower
sea salt, to season
1 pinch fresh ground black pepper
2 tablespoons olive oil
1 teaspoon fresh ginger, grated
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 handful coriander, chopped
75 g quinoa

Steps:

  • Preheat the oven to 200°C.
  • Trim the stem of the cauliflower and remove the leaves, but leave the core in tact.
  • Using a large knife, cut the cauliflower from top to base into three or four 3/4-inch-thick steaks. Season each steak with salt and pepper on both sides.
  • Heat 1 tablespoon of olive oil in a pan over medium-high heat. Sear the cauliflower steaks until golden brown, about 2 minutes on each side.
  • Bring together the ginger, cumin, turmeric and mix in a tablespoon of olive oil. Brush or spoon the mixture on the cauliflower steaks.
  • Place this on the baking tray and roast for around 15 minutes, until tender.
  • Cook the quinoa as instructed, serve the cauliflower on top and garnish with the coriander and some mixed salad.

STEAK WITH RED PEPPER SALSA AND ROASTED CAULIFLOWER



Steak with Red Pepper Salsa and Roasted Cauliflower image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 head cauliflower (about 2 1/2 pounds)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/4 pounds flank steak
1/2 teaspoon paprika
1/4 teaspoon granulated garlic
1 small stalk celery
1 tablespoon red wine vinegar
Heaping 1/2 cup roasted red pepper strips
1/4 cup pitted manzanilla olives
1/2 cup fresh parsley

Steps:

  • Place a rimmed baking sheet in the oven and preheat to 450˚. Cut the cauliflower in half through the core, place cut-side down and slice through the stem into long, 3/4-inch-thick florets. Gently toss the cauliflower and any leaves with 2 tablespoons olive oil in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until browned and tender, about 30 minutes.
  • Meanwhile, evenly pound the flank steak with the textured side of a meat mallet until 1/2 inch thick. Halve the steak crosswise and lengthwise; rub with salt and pepper, the paprika and granulated garlic. Let sit at room temperature 10 minutes.
  • Thinly slice the celery and toss with the vinegar in a medium bowl; let sit 5 minutes. Chop the roasted red peppers, olives and parsley and add to the celery along with 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper; toss.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steak and cook until browned, 3 to 4 minutes per side for medium rare. Transfer the steak to a cutting board and let rest 5 minutes, then slice against the grain.
  • Divide the steak and cauliflower among plates. Spoon the red pepper salsa on top.

Nutrition Facts : Calories 450, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 86 milligrams, Sodium 790 milligrams, Carbohydrate 17 grams, Fiber 7 grams, Protein 34 grams, Sugar 5 grams

SAUTEED FLANK STEAK WITH ARUGULA AND ROASTED CAULIFLOWER AND RED PEPPERS



Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers image

Categories     Sauté     Low Fat     Low/No Sugar     Steak     Cauliflower     Arugula     Bell Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 large head cauliflower (2 1/2 lb), cut into 1 1/2-inch-wide florets (8 cups)
2 lb red bell peppers (about 5), cut into 1-inch squares
4 large garlic cloves, peeled
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 (1-lb) piece flank steak, halved lengthwise (along the grain)
1/2 tablespoon vegetable oil
3 oz baby arugula
1/2 cup fat-free reduced-sodium chicken broth
2 teaspoons red-wine vinegar, or to taste

Steps:

  • Put oven rack in upper third of oven and preheat oven to 500°F.
  • Toss cauliflower, bell peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or twice, until vegetables are tender and slightly charred, 25 to 30 minutes.
  • While vegetables roast, heat a dry 10-inch heavy skillet (not nonstick; preferably cast-iron) over moderately high heat until hot, about 3 minutes. Meanwhile, stir together remaining teaspoon thyme, teaspoon pepper, and 1/2 teaspoon salt in a small bowl. Pat steak dry and rub both sides with thyme mixture.
  • Add vegetable oil to hot skillet, then add steak and sauté, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.
  • Reserve roasted garlic cloves and 1 cup roasted bell peppers. Toss arugula with remaining roasted vegetables in pan to wilt, then transfer to a platter.
  • Blend reserved garlic and bell peppers with broth, vinegar, and salt and pepper to taste in a blender until smooth. Transfer sauce to a small bowl or sauceboat.
  • Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and arrange on platter with vegetables. Pour any juices accumulated on cutting board over meat and serve sauce on the side.

GRILLED CAULIFLOWER "STEAK" BURGERS



Grilled Cauliflower

The simplest veggie "patty" ever! Tender seasoned cauliflower steaks fit perfectly inside a bun, making for an incredibly easy - and scrumptious - vegetarian burger.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 10

2 medium-size heads cauliflower
2 tablespoons olive oil
1/2 teaspoon kosher salt + more to taste
Freshly ground black pepper to taste
4 slices provolone cheese (or whatever cheese you like, or you can skip the cheese for a dairy-free option)
4 Ciabatta rolls or Ciabatta-style hamburger buns
1/4 cup mayonnaise (about 1 tablespoon per burger)
1/4 cup Dijon mustard (about 1 tablespoon per burger)
1 red onion (sliced)
1 cup arugula

Steps:

  • Preheat your grill to medium, about 350 - 400 degrees Fahrenheit.
  • Peel the leaves off of the heads of cauliflower and cut the stem off of the bottom. Sit the heads upright on the flat cut bottom and, with a sharp chef's knife, cut into in 1-inch thick slices. Generally, you can only get 2 good steaks out of one head of cauliflower, the slices from the middle. Reserve the two middle slices and safe the outer sections for later use. Repeat with the second head of cauliflower.
  • Brush both sides of the cauliflower slices with olive oil and season with salt and pepper.
  • Cut the Ciabatta buns in half and brush the insides with olive oil, so that they'll be ready to grill when it's time. Set aside.
  • Place cauliflower on the grill and cook, flipping occasionally, until golden brown on both sidesand fork-tender in the middle, 10-15 minutes. Add provolone and cook until melted, about 1 more minute. Remove cauliflower steaks from the grill and set aside. Place the buns over the warm grates and cook until toasty, 1-2 minutes. Remove.
  • Smear the insides of the buns with Dijon mustard and mayonnaise. Lay cauliflower on bottom bun and top with arugula and red onions. Close with the top bun, slice in half if desired, and serve.

CAULIFLOWER STEAK



Cauliflower Steak image

This is another vegetarian option. Leave out the cheese and it's vegan. Serve with steamed brown rice and beans. Colby cheese can be substituted for the Havarti cheese.

Provided by Tia

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 45m

Yield 3

Number Of Ingredients 6

1 head cauliflower
2 tablespoons olive oil, or as needed, divided
½ cup water
1 onion, chopped
1 cup sliced mushrooms
3 slices Havarti cheese, or more to taste

Steps:

  • Cut cauliflower into 3 or 4 'steaks'. Remove the stem and leaves from each 'steak' using a sharp knife; reserve the florets that have fallen off while slicing steaks.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook cauliflower 'steaks' in the hot oil until browned, 3 to 4 minutes per side. Add florets and water to skillet; cover and steam until cauliflower is tender, 10 to 15 minutes.
  • Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; saute onion until fragrant, about 2 minutes. Add mushrooms and saute until onion is lightly browned and mushrooms are tender, 10 to 15 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange cauliflower 'steaks' and florets on a baking sheet; top with onion-mushroom mixture and Havarti cheese.
  • Broil in the preheated oven until cheese is melted and bubbling, 2 to 3 minutes.

Nutrition Facts : Calories 269 calories, Carbohydrate 14.3 g, Cholesterol 35.5 mg, Fat 20.5 g, Fiber 5.6 g, Protein 11 g, SaturatedFat 8.4 g, Sodium 304.9 mg, Sugar 6.5 g

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is firm and heavy for its size, with tightly packed florets. Avoid heads with brown spots or blemishes.
  • Trim the cauliflower: Remove the outer leaves and stem from the cauliflower. Cut the cauliflower into 1-inch thick steaks.
  • Season the cauliflower: Season the cauliflower steaks with salt, pepper, and any other desired spices. You can also drizzle them with olive oil.
  • Cook the cauliflower: You can cook cauliflower steaks in a variety of ways. You can grill them, roast them, or pan-fry them. If grilling or roasting, cook the steaks for about 15-20 minutes per side, or until they are tender and slightly charred. If pan-frying, cook the steaks for about 5-7 minutes per side, or until they are golden brown and tender.
  • Serve the cauliflower: Cauliflower steaks can be served with a variety of sauces and toppings. Some popular options include roasted vegetables, grilled meats, or a simple lemon-butter sauce.

Conclusion:

Cauliflower steaks are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great source of vitamins, minerals, and fiber, and they are also low in calories and carbohydrates. Whether you are grilling, roasting, or pan-frying them, cauliflower steaks are sure to be a hit at your next meal.

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