Roast in the oven for about 30 minutes, or until the thickest part of the steak is tender.
Remove from oven and pre-heat broiler.
Place steaks under the broiler for 30 seconds to one minute to achieve a char.
(c) Mladen CvjetiAanin
While the steaks cook, prepare the sauce.
For the sauce:
Melt the butter in a medium skillet over medium-high heat.
Add the shallots and garlic and cook for about 1 minute, until aromatic.
(c) Chris Gramly
Add mushrooms and cook 5-7 minutes until the release their water and reduce in size and become tender.
Season with the salt, rosemary, and the pepper, to taste.
Add the red wine and simmer for 3 minutes.
(c) Chris Gramly
Serve over immediately over the warm cauliflower steaks.
Pre-heat the oven to 450.
Spray a large baking sheet with cooking spray.
Whisk together the buttermilk and 1 tablespoon of the hot sauce in a medium bowl.
Dip each bite-size floret into the milk mixture and then into the flour mixture, shaking off any excess.
Place in a single layer on the prepared baking sheet.
(c) Philippe Desenrck
Bake for 30 minutes, or until crispy, flipping the florets after the first 20 minutes.
Serve hot with light ranch or blue cheese dressing, if desired.
Who doesn’t love the comforting flavors of a hot bowl of mac and cheese?
Cook cauliflower in the boiling water about 5 minutes or until crisp-tender.
Drain well and let cool until cool enough to handle.
Pat dry with paper towels.
Transfer to a baking dish sprayed with cooking spray.
Heat the olive oil in a medium saucepan over medium-high heat.
Add onion and cook for about 5 minutes or until lightly golden-brown, stirring frequently.
Add the garlic and cook for one more minute.
Top with parmesan cheese and bread crumbs.
Bake until lightly browned and bubbling hot, about 15 minutes.
This recipe actuallymasksthe cruciferous veggie when all’s said and done, and it’s uber tasty.
Toss in one of the teaspoons of olive oil.
Cut the top off of the garlic bulb and drizzle with the remaining teaspoon of oil.
Wrap bulb in foil and place on baking sheet with the cauliflower.
Roast the cauliflower and garlic for about 40 minutes, or until the cauliflower is very tender.
Add butter and parmesan to food processor.
Plus a few times to blend and break up the cauliflower and garlic.
Add the milk and salt and pepper to taste and process until smooth.
I added cumin, cilantro, and lime to amp up the flavor.
And why not try this as a base for your next stir-fry or burrito bowl?
Place cauliflower into the bowl of a food processor and process until it is in fine, rice-like pieces.
Heat olive oil in a large, nonstick skillet over medium-high heat.
Add cauliflower “rice” and cook for about 5-6 minutes, stirring constantly, until tender and toasted.
Season to taste with salt and pepper.
Remove from heat and add lime juice and cilantro, stirring to evenly combine.
Garnish with avocado, if desired.
Add onion, garlic, and leeks, and you’re go to go!
Combine the cauliflower, potatoes, onion, leek, and garlic in a large saucepan.
Add the broth, cream, and evaporated milk and simmer 20 minutes or until vegetables are tender.
Season to taste with salt and pepper.
Remove from heat and using an immersion blender, process until smooth.
Place back over heat and bring to simmer until heated through.
Serve warm and garnish with chives and cheese, if desired.
Cauliflower really can do it alleven be transformed into a pizza crust!
Place cauliflower in the bowl of a food processor and process until it is in fine, rice-like pieces.
Measure out 4 cups of this cauliflower “rice.”
Fill a large pot of water with a couple inches of water and bring it to a boil.
Add the measured cauliflower “rice” and cook, covered, for about 5 minutes.
Drain into a fine mesh strainer and let cool slightly.
Then transfer into the center of a clean, thin cotton dish towel.
Wrap the towel up around the cauliflower “rice” and twist the top.
Squeeze the cauliflower “rice” in the towel to remove all the water.
Press the dough out onto a baking sheet lined with parchment (not wax!)
paper into 1/3-inch thick rectangle.
Bake for 35-40 minutes or until crust is firm and golden brown.
Remove from oven and top with your favorite pizza toppings.
Tired of plain, old chicken or fish on your tacos?
Combine chili powder, cumin, paprika, brown sugar, and salt in a small bowl.
Drizzle with olive oil and then sprinkle evenly with seasoning mixture, tossing to evenly coat.
Bake 30-35 minutes, or until cauliflower and sweet potato are tender.
Remove from oven and set aside.
Heat tortillas according to package instructions.
Top tortillas evenly with sweet potato and cauliflower mixture, avocado, cabbage, and salsa.
Serve with lime wedges and chopped cilantro for garnish, if desired.
Serves 4 (1 serving = 2 tacos).
