Cauliflower Steak with Steakhouse Sides

Cauliflower Steak with Steakhouse Sides

Cauliflower Steak

Prime Time for Produce

Vegetables are no longer secondary items. In fact, thirty percent of Americans are leaving meat off their plates and seeking plant-based alternatives. It’s important to put as much effort into vegetables as you do protein.

Cauliflower is dominating the industry as a versatile vegetable that can take the place of meat. Try preparing cauliflower using the same technique you would use on any steak! Turn it into a fully health conscious meal by serving with fresh Markon kale and substituting the usual french fries with parsnips.

 

Cauliflower

 

Cauliflower Steak with Steakhouse Sides
Cauliflower Steak over Roasted Kale Salad with Shoestring Parsnips and Roasted Tomato Aioli
Servings
4
Servings
4
Cauliflower Steak with Steakhouse Sides
Cauliflower Steak over Roasted Kale Salad with Shoestring Parsnips and Roasted Tomato Aioli
Servings
4
Servings
4
Ingredients
Cauliflower Steak
Portobello Mushroom Bacon
Lemon-Dijon Dressing
Roasted Markon Kale Color Crunch
Shoestring Parsnips
Roasted Tomato Aioli
Servings:
Units:
Instructions
For the Cauliflower Steak
  1. Rub oil on both sides of steaks; season with salt and pepper. Transfer steaks to a parchment-lined sheet tray and bake in a 350°F oven for 10 minutes; turn over and bake 10 minutes.
  2. In a sauté pan over medium-high heat, add thyme, garlic, rosemary and butter; cook 2 minutes. Add cauliflower steaks and sear 2 minutes on each side; baste steaks with butter mixture as they are cooking. Yield: 4 steaks.
For the Portobello Mushroom Bacon
  1. In a bowl, whisk oil, paprika, liquid smoke and salt. Add mushrooms and toss gently to combine. Marinate at room temperature for 1 hour.
  2. Place mushrooms in a single layer on parchment-lined sheet tray. Bake in 350°F oven for 10 minutes; turn over. Bake 15 minutes; turn over again. Bake in 375°F oven for 10 minutes. Turn over again and bake 10 minutes or until crisp. Yield: 1½ cups.
For the Lemon-Dijon Dressing
  1. In a bowl, whisk lemon dressing and mustard. Adjust seasoning with salt. Yield: 1½ cups.
For the Roasted Markon Kale Color Crunch
  1. In a bowl, add kale color crunch, oil and salt; toss to combine. Spread onto parchment-lined sheet tray and roast in 400°F oven for 15 minutes or until mixture becomes golden brown and crispy. Yield: 4 cups.
For the Shoestring Parsnips
  1. Line a sheet tray with paper towels.
  2. Fry the parsnips in a 375°F deep fryer for 2 minutes or until they become light brown and crispy. Transfer to prepared sheet tray and sprinkle with parsley and salt. Yield: 2 cups (depending on size of parsnips).
For the Roasted Tomato Aioli
  1. In a bowl, add garlic, tomatoes, oil and salt; toss to combine. Spread onto parchment-lined sheet tray and roast in a 400°F oven for 20 minutes; cool.
  2. In a bowl, add mayonnaise and tomato mixture; whisk to combine. Yield: 2 cups.
To Serve
  1. In a bowl, add 1 cup Roasted Markon Kale Color Crunch and ½ teaspoon Lemon-Dijon Dressing. Toss to combine.
  2. On desired plate, place Roasted Markon Kale Color Crunch; top with 5 pieces of Portobello Mushroom Bacon. Place Cauliflower Steak on top and drizzle with butter from the pan. Serve with ½ cup Shoestring Parsnips and a side of Roasted Tomato Aioli.

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