Best 6 Gluten Free Roasted Cauliflower Steaks With Curried Bean Puree Recipes

ROASTED CAULIFLOWER STEAKS

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.

GLUTEN-FREE ROASTED CAULIFLOWER STEAKS WITH CURRIED BEAN PUREE

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• Trim tough leaves off bottom of cauliflower, leaving stem intact. Cut head of cauliflower vertically into 1-inch pieces, being careful to leave stem attached to each piece (you should have 4 nice steaks). Carefully place steaks on cookie sheet. Brush steaks lightly with oil, and sprinkle with 1/4 teaspoon of the curry powder. Bake 15 minutes.
• Meanwhile, in food processor, place Curried White Bean Puree ingredients. Cover; process until smooth, scraping down bowl once. Empty puree into 1-quart saucepan. Heat over low heat until warm, stirring occasionally.
• After 15 minutes, carefully turn cauliflower steaks. Brush second side with oil, and sprinkle with remaining 1/4 teaspoon curry powder. Bake about 15 minutes longer or until florets are turning golden brown.
• Divide puree among 4 serving plates, spreading out so puree will show underneath steak. Top each carefully with 1 cauliflower steak. Sprinkle with sliced green onions.

ROASTED CAULIFLOWER STEAKS

Steps:

• Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
• Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
• Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

CAULIFLOWER STEAKS WITH CAULIFLOWER PURéE

Steps:

• Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
• Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.
• Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
• Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.

ROASTED CAULIFLOWER 'STEAKS'

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Place the cauliflower onto a cutting board with the stem side facing upwards; cut vertically into 4 steaks approximately even in thickness. Arrange 'steaks' onto the prepared baking sheet. Drizzle olive oil over the steaks; season with garlic powder, salt, and black pepper.
• Roast in preheated oven for 20 minutes, turn with a spatula, and continue to roast until soft in the middle and darkening around the edges, about 15 minutes more.

CURRIED CAULIFLOWER, CARROTS AND BEANS

Steps:

• Place steamer basket in large saucepan with 1/2 inch of water. Place cauliflower and carrots in steamer. Heat to boiling; reduce heat. Cover and cook 10 minutes or until vegetables are tender. Place in a bowl and keep warm. Rinse and dry saucepan.
• In same saucepan, heat oil over medium heat. Add onion, gingerroot and garlic; cook and stir 3 minutes or until onion is softened.
• In a cup, combine flour and curry powder. Stir into onion mixture; cook and stir 1 minute.
• Gradually stir in broth and wine; heat to boiling. Reduce heat; simmer, stirring frequently, 5 minutes or until sauce is slightly thickened.
• Stir in beans; cook 3 minutes or until heated through. Stir bean mixture into cauliflower mixture just until combined. Sprinkle with cilantro.