"Cauliflower doesn't quite get the credit it deserves. A cruciferous vegetable that can be mashed, pureed, riced, fried, and roasted, it is arguably one of the most versatile items in the supermarket and considerably the best vegetable bargain. Because of its mild flavor, it is often used behind other ingredients, serving as a crust for pizza, rice for a grain bowl, or as a mashed side to proteins like steak or chicken."
"This simple three-ingredient chili crisp baked cauliflower steak recipe written with developer Michelle McGlinn roasts cauliflower into tender, fiery steaks paired with a fresh and crunchy scallion salad. The salad also makes use of the cauliflower's green leaves and stem, which are equally as versatile as the florets themselves and can be eaten with just olive oil and some seasoning. The punchy salad complements the heat of the spicy baked steaks, which pair well with a variety of other plant-based, Asian-inspired sides."
A three-ingredient chili crisp baked cauliflower steak transforms a medium cauliflower head into tender, spicy steaks. The dish uses a medium cauliflower, divided salt, a quarter cup of chili crisp, scallions, olive oil, and pepper. The cauliflower head is sliced into 1-inch-thick steaks, seasoned, brushed with chili crisp, and roasted at 400°F until tender, flipping partway through. The reserved green leaves and stem are combined with chiffonaded scallions, olive oil, salt, and pepper to make a fresh, crunchy salad. The spicy steaks pair well with a variety of plant-based, Asian-inspired sides.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]