If you want cauliflower to shine as the main entree, go big. This cauliflower “steak” is made with whole heads—leaves and stems removed—to create a hearty, satisfying meal perfect for vegans, vegetarians, or meat-eaters looking for something that’ll shake up dinner. It also works as a healthy side to complement meat—should you go the carnivore route. (Serves 4 as a main and 6 as a side dish). In order to view the video, please allow Manage Cookies
Recipe courtesy of Michael Chernow of Seamore’s, New York City
Cooking With Cauliflower Doesn’t Need to be Difficult
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Makes 4-6 servings
Prep time 10 min.
Cook time 35 min.
Ingredients
19 medium tomatillos 3 jalapeños, seeded and ribs removed 1⁄2 white onion 1⁄2 bunch cilantro, stems removed and roughly chopped 1⁄2 tbsp salt 1 avocado 2 medium to large heads cauliflower, leaves and stems removed, cut into 11⁄2- to 2-inch slabs Olive oil
How to make it
For the salsa: Heat broiler to high. On a roasting pan, arrange tomatillos and jalapeños and roast until skin has black spots, flipping once, 5 to 7 minutes per side; set aside to cool. In a food processor, blitz onion, cilantro, and salt until finely chopped; add tomatillos and jalapeños and blend until smooth. Transfer processor bowl to refrigerator until cool. Return bowl to base, add avocado, and blend until creamy. For the cauliflower steaks: Heat oven to 375°F. Drizzle cauliflower with oil and season with salt. In a very hot pan coated with oil, over medium-high heat, sear cauliflower, flipping once, 1 minute per side. Transfer cauliflower to a roasting pan and continue cooking until fork-tender, 15 minutes; serve immediately with salsa.
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If you want cauliflower to shine as the main entree, go big. This cauliflower “steak” is made with whole heads—leaves and stems removed—to create a hearty, satisfying meal perfect for vegans, vegetarians, or meat-eaters looking for something that’ll shake up dinner.
It also works as a healthy side to complement meat—should you go the carnivore route. (Serves 4 as a main and 6 as a side dish).
In order to view the video, please allow Manage Cookies
Recipe courtesy of Michael Chernow of Seamore’s, New York City
Cooking With Cauliflower Doesn’t Need to be Difficult
Read article
Cooking With Cauliflower Doesn’t Need to be Difficult
Read article
Cooking With Cauliflower Doesn’t Need to be Difficult
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4-6 servings
Prep time 10 min.
Cook time 35 min.
Ingredients
19 medium tomatillos 3 jalapeños, seeded and ribs removed 1⁄2 white onion 1⁄2 bunch cilantro, stems removed and roughly chopped 1⁄2 tbsp salt 1 avocado 2 medium to large heads cauliflower, leaves and stems removed, cut into 11⁄2- to 2-inch slabs Olive oil
How to make it
For the salsa: Heat broiler to high. On a roasting pan, arrange tomatillos and jalapeños and roast until skin has black spots, flipping once, 5 to 7 minutes per side; set aside to cool. In a food processor, blitz onion, cilantro, and salt until finely chopped; add tomatillos and jalapeños and blend until smooth. Transfer processor bowl to refrigerator until cool. Return bowl to base, add avocado, and blend until creamy. For the cauliflower steaks: Heat oven to 375°F. Drizzle cauliflower with oil and season with salt. In a very hot pan coated with oil, over medium-high heat, sear cauliflower, flipping once, 1 minute per side. Transfer cauliflower to a roasting pan and continue cooking until fork-tender, 15 minutes; serve immediately with salsa.
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Makes 4-6 servings
Prep time 10 min.
Cook time 35 min.
Ingredients
19 medium tomatillos 3 jalapeños, seeded and ribs removed 1⁄2 white onion 1⁄2 bunch cilantro, stems removed and roughly chopped 1⁄2 tbsp salt 1 avocado 2 medium to large heads cauliflower, leaves and stems removed, cut into 11⁄2- to 2-inch slabs Olive oil
How to make it
For the salsa: Heat broiler to high. On a roasting pan, arrange tomatillos and jalapeños and roast until skin has black spots, flipping once, 5 to 7 minutes per side; set aside to cool. In a food processor, blitz onion, cilantro, and salt until finely chopped; add tomatillos and jalapeños and blend until smooth. Transfer processor bowl to refrigerator until cool. Return bowl to base, add avocado, and blend until creamy. For the cauliflower steaks: Heat oven to 375°F. Drizzle cauliflower with oil and season with salt. In a very hot pan coated with oil, over medium-high heat, sear cauliflower, flipping once, 1 minute per side. Transfer cauliflower to a roasting pan and continue cooking until fork-tender, 15 minutes; serve immediately with salsa.
Makes 4-6 servings
Prep time 10 min.
Cook time 35 min.
Prep time 10 min.
Cook time 35 min.
Prep time
10 min.
Cook time
35 min.
Ingredients
- 19 medium tomatillos
- 3 jalapeños, seeded and ribs removed
- 1⁄2 white onion
- 1⁄2 bunch cilantro, stems removed and roughly chopped
- 1⁄2 tbsp salt
- 1 avocado
- 2 medium to large heads cauliflower, leaves and stems removed, cut into 11⁄2- to 2-inch slabs
- Olive oil
How to make it
For the salsa: Heat broiler to high. On a roasting pan, arrange tomatillos and jalapeños and roast until skin has black spots, flipping once, 5 to 7 minutes per side; set aside to cool. In a food processor, blitz onion, cilantro, and salt until finely chopped; add tomatillos and jalapeños and blend until smooth. Transfer processor bowl to refrigerator until cool. Return bowl to base, add avocado, and blend until creamy. For the cauliflower steaks: Heat oven to 375°F. Drizzle cauliflower with oil and season with salt. In a very hot pan coated with oil, over medium-high heat, sear cauliflower, flipping once, 1 minute per side. Transfer cauliflower to a roasting pan and continue cooking until fork-tender, 15 minutes; serve immediately with salsa.
For the salsa: Heat broiler to high. On a roasting pan, arrange tomatillos and jalapeños and roast until skin has black spots, flipping once, 5 to 7 minutes per side; set aside to cool. In a food processor, blitz onion, cilantro, and salt until finely chopped; add tomatillos and jalapeños and blend until smooth. Transfer processor bowl to refrigerator until cool. Return bowl to base, add avocado, and blend until creamy.
For the cauliflower steaks: Heat oven to 375°F. Drizzle cauliflower with oil and season with salt. In a very hot pan coated with oil, over medium-high heat, sear cauliflower, flipping once, 1 minute per side.
Transfer cauliflower to a roasting pan and continue cooking until fork-tender, 15 minutes; serve immediately with salsa.
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