Best 2 Cauliflower Steaks Recipe By Tasty Recipes

**Discover a hearty and flavorful vegetarian main course with our tempting Cauliflower Steaks recipe, a delightful twist on the classic steak experience.**

Crafted from tender cauliflower florets, these succulent "steaks" are roasted to perfection, delivering a smoky, charred exterior and a tender, juicy interior. Marinated in a zesty blend of herbs, spices, and tangy lemon juice, each bite is bursting with savory goodness. Accompanying this delectable dish are three irresistibly creamy sauces: a luscious Chimichurri sauce, a rich Tahini sauce, and a tangy Salsa Verde, each adding a unique layer of flavor and texture to complement the cauliflower steaks.

**1. Chimichurri Sauce:**

* This vibrant green sauce combines fresh parsley, cilantro, oregano, garlic, red pepper flakes, and olive oil, resulting in a herbaceous, slightly spicy, and aromatic condiment that pairs perfectly with the robust flavors of the cauliflower steaks.

**2. Tahini Sauce:**

* This luscious and creamy sauce is crafted from a blend of tahini, Greek yogurt, lemon juice, garlic, and a touch of cumin, creating a velvety smooth and nutty sauce that adds a delightful richness to the cauliflower steaks.

**3. Salsa Verde:**

* This vibrant green sauce is a delightful combination of fresh parsley, capers, anchovies, garlic, and red wine vinegar, resulting in a tangy, briny, and herbaceous sauce that adds a touch of brightness and acidity to the cauliflower steaks.

**Indulge in the symphony of flavors and textures as you savor our Cauliflower Steaks, adorned with these delectable sauces. Prepare to tantalize your taste buds with this satisfying and versatile vegetarian main course, perfect for any occasion.**

Check out the recipes below so you can choose the best recipe for yourself!

COUNTRY-FRIED CAULIFLOWER STEAKS AND GRAVY RECIPE BY TASTY

Country-Fried Cauliflower Steaks And Gravy Recipe by Tasty image

Here's what you need: cauliflower, salt, unsalted butter, medium shallot, garlic, cremini mushroom, fresh sage, fresh thyme, all-purpose flour, whole milk, freshly ground black pepper, cornstarch, garlic powder, onion powder, paprika, large eggs, canola oil, fresh parsley

Provided by Alix Traeger

Categories Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

3 lb cauliflower
5 teaspoons salt, divided, plus more to taste
6 tablespoons unsalted butter
4 oz medium shallot, minced
3 teaspoons garlic, minced
8 oz cremini mushroom, including stems, trimmed and minced
1 tablespoon fresh sage, minced
3 large sprigs fresh thyme, leaves only
2 cups all-purpose flour, divided, plus 3 tablespoons
2 ½ cups whole milk, divided
freshly ground black pepper, to taste
½ cup cornstarch
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
3 large eggs, beaten
canola oil, for frying
fresh parsley, finely chopped, for garnish

Steps:

Remove the outer leaves from the cauliflower and trim the stem so the cauliflower can sit upright on a cutting board. Using a serrated knife, carefully cut the cauliflower into 1-inch (2.5 cm) thick slabs. Reserve any florets that fall off as you are cutting. You should get 3 to 4 "steaks."
Fill a large, shallow pan with 1½-2 inches (4-5 cm) of water. Bring to a gentle boil over medium heat. Add 2 teaspoons salt. Working in batches, gently lower cauliflower steaks into the water. They should be just barely submerged. Cook for 4-5 minutes, until the stems can be pierced easily with a fork but are still slightly firm. Transfer the steaks to paper towels to drain. Repeat with the remaining steaks. Cook reserved florets for 2-3 minutes, until pierced easily with a fork.
Drain cooking water from the pan and wipe dry. Melt the butter in the same pan over medium heat. Add the shallot and garlic and sauté until softened, about 2 minutes. Add the mushrooms, sage, thyme, and 1 teaspoon of salt and cook until the mushrooms begin to release their juices and brown, about 5 minutes.
Stir in 3 tablespoons flour, mixing well to coat the mushrooms. Cook for 2-3 minutes, until the flour just starts to brown.
Pour in 2 cups (480 ml) milk and stir well to incorporate. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and cover to keep warm until ready to serve.
In a shallow dish, mix together the remaining flour, the cornstarch, garlic powder, onion powder, paprika, and 2 teaspoons salt.
In a separate shallow dish, whisk to combine the eggs with the remaining milk.
Working in batches, dip the cauliflower steaks and florets in the flour mixture, turning to coat completely. Dip in the egg mixture, letting any excess egg drip off. Dredge once more in the flour mixture, shaking off any excess flour or clumps.
Heat 1½ inches (3 cm) of canola oil in a large, high-sided pan until a deep-fry thermometer reaches 325˚F (160˚C).
Working in batches, carefully lower 1-2 cauliflower steaks at a time into the hot oil. Cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes, until deep golden brown. Transfer to paper towels to drain and repeat with the remaining cauliflower steaks and florets.
Pour the gravy over the cauliflower steaks and garnish with parsley and black pepper. Serve the florets with gravy in a small bowl, for dipping.
Enjoy!

Nutrition Facts : Calories 789 calories, Carbohydrate 101 grams, Fat 33 grams, Fiber 11 grams, Protein 26 grams, Sugar 16 grams

ROASTED CAULIFLOWER STEAKS

Roasted Cauliflower Steaks image

You might've tried boiling, mashing, and even turning cauliflower into 'rice'. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve the steaks with chimichurri sauce or topped with roasted cherry tomatoes, sliced green olives and crumbled feta cheese.

Provided by Snacking in the Kitchen

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

1 large head cauliflower, sliced lengthwise through the core into 4 'steaks'
¼ cup olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place cauliflower steaks on the prepared baking sheet.
Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 12.1 g, Fat 13.8 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 63.6 mg, Sugar 5.2 g

Tips:

Choose firm and compact cauliflower heads for the best results.
Trim the leaves and excess stem from the cauliflower before cutting into steaks.
Use a sharp knife to cut the cauliflower into even 1-inch thick steaks.
Marinate the cauliflower steaks in a mixture of olive oil, herbs, and spices for added flavor.
Cook the cauliflower steaks over medium heat until they are tender and slightly charred.
Serve the cauliflower steaks immediately with your favorite sides.

Conclusion:

Cauliflower steaks are a delicious and versatile dish that can be enjoyed as a main course or side dish. They are a great way to add more vegetables to your diet and they are also a good source of fiber, vitamins, and minerals. With a variety of marinades and seasonings to choose from, cauliflower steaks can be easily customized to suit your taste. Whether you are looking for a healthy and flavorful vegetarian meal or a unique way to enjoy cauliflower, cauliflower steaks are a great option.