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Easy ROASTED CAULIFLOWER STEAKS Crispy Edges, Fork Tender, and Caramelized for a Delicious Side or Main Course
#catherinesplates #cauliflower #lowcarb
Today's Recipe: https://catherinesplates.com/easy-roasted-cauliflower-steaks/
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0:00
Welcome back everyone to Katherine's
0:02
Plates where it's always simple, easy,
0:04
and delicious. Today we're going to be
0:06
working with the cauliflower. I'm going
0:08
to show you how to make the easiest
0:11
roasted cauliflower steak that everyone
0:14
is going to want to eat. Now, you can do
0:16
this as a main course or you can even
0:19
use this as the side dish for whatever
0:21
protein you want to eat this with. All
0:23
right, you guys. This cauliflower steaks
0:26
are going to be nice and tender, crispy
0:29
on the outside edges, and it's going to
0:31
be caramelized, and it's going to give
0:33
that a delicious flavor and a golden
0:36
color to it. Y'all ready? Let's start
0:39
working with these two heads of
0:42
cauliflower. The first thing we're going
0:44
to do is on each cauliflower is we're
0:47
going to take off as much of the leaves
0:50
and the outer layers that we can.
0:53
just break them off because we'll cut it
0:55
off at the stem later.
1:00
We'll get it really cleaned up.
1:04
And then what I'm going to do is just
1:05
take a knife, just a small knife, and
1:08
we're going to cut off that stem up to
1:11
where the cauliflower is. Right there.
1:13
You want to make sure you leave part of
1:16
that stem on there because that's going
1:17
to hold the shape of your cauliflower
1:20
steaks.
1:23
There we go. We'll do that with this one
1:26
here. It's easy if you just take all
1:28
this off first and then cut that stem.
1:31
That way you can see it. Make sure you
1:33
leave some of the stem on.
1:36
Like that,
1:39
y'all. As you can see, cauliflower holds
1:41
a lot of dirt between the stem leaves
1:44
and the head of the cauliflower. Look at
1:46
that. All right. So, what we're going to
1:47
do is clean all that off. I'm going to
1:49
take these over to the sink. We're going
1:51
to give them a good rinse to get any
1:53
excess dirt off and we'll be back.
1:57
All right, when you're at your sink,
1:59
turn off the water. Give it a good shake
2:01
to get all that excess water off. And
2:03
then we're just going to take a kitchen
2:04
towel. Just give it a pat down. Get it
2:07
as dry as you can on the outside.
2:12
That'll help keep those seasonings on
2:15
your cauliflower steak. Won't slide off.
2:22
And then once you get them dried off,
2:24
we're going to lay them on our clean
2:26
cutting board, which I'd already cleaned
2:29
off from all that dirt. Maybe I
2:33
shouldn't stack them.
2:35
All right. Now, we're going to cut these
2:37
into steaks. Now, you want to lay it on
2:42
the head of the cauliflower with the
2:45
stem side facing upward. And then what
2:48
we're going to do is cut right through
2:49
the center
2:56
to look like that. And then we want to
2:58
cut another cut right here to about 3/4
3:04
of an inch thick to make the steak.
3:10
There we go.
3:11
We're going to hold it all together.
3:13
That's our one steak. Now, these are
3:16
medium size. This is bigger than this
3:18
one right here. I'm going to lay that
3:21
down right there. Now, these you can
3:23
save. Get the rid of that stem.
3:28
You can freeze this and then bring them
3:30
out when you want a dish or you can lay
3:32
these on the sheetpan as we're making
3:34
our steaks and just cook those with
3:36
them. All right. Now, we have this side
3:39
right here and we're going to do the
3:41
same thing. We're going to try to keep
3:42
these the same thickness so that they
3:45
cook evenly.
3:48
Just like that.
3:52
And that's our second steak.
3:57
Depending on how big your cauliflower
4:00
head is as how many you will get. All
4:02
right. So, I'm going to turn that over
4:03
like that. And we'll do the same thing.
4:06
Just go right down the middle
4:10
like that. And then we'll make the cuts.
4:23
There we go. Now, at this point, you can
4:27
kind of take off the leaves that are
4:29
left that we didn't get to at the front
4:32
of the video there if you want to take
4:35
those off. I'm going to leave everything
4:37
intact right now. All right. We're going
4:40
to use a sheet pan, pretty large one.
4:44
We're just going to place some parchment
4:46
on it.
4:47
I always say easy clean up, right?
4:51
And then we'll place our steaks on top.
5:02
And there we go.
5:05
Now, what I'm going to do with the rest
5:07
of it is put it in a Ziploc bag.
5:12
And you can freeze this and use it
5:15
later.
5:17
I'm got another recipe for you guys.
5:20
We'll be making that
5:24
with leftover cauliflower.
5:27
There we go.
5:29
Let me get the leaves off of here.
5:35
Get all the little bits up.
5:44
All right, give me a shout out if you
5:46
want to see another recipe with the
5:48
cauliflower.
5:56
All right, let's get these ready. All
5:58
right. Now, my channel offers low carb,
6:02
no carb dishes along with your regular
6:05
dishes because I have two groups of
6:06
people that watch me. When we first
6:08
started the channel, it was always yummy
6:11
dishes, right? And then I kind of
6:12
gradually went into low carb dishes to
6:15
kind of for me to get healthy, lose some
6:18
weight and that. So, that's why there's
6:22
two different videos on my channel. So,
6:26
just find the one you like and enjoy it.
6:29
All right. Now, what we got to do is
6:31
flavor up these cauliflower steaks. So,
6:35
I've got a small bowl. I'm going to go
6:38
over here and we're going to get some
6:39
oil.
6:41
Now,
6:43
you can use
6:45
Let's see what we got here. We got any
6:47
left of that? Yep. You can use an
6:49
avocado oil or you can use an olive oil.
6:52
What you don't want to do is melt butter
6:55
and base these with butter because
6:57
before they're cooked through, it'll
7:00
burn and you don't want that happen. So,
7:02
try to stay away from the butter when
7:05
you're basting these. So, I'm going to
7:06
be using 100% pure avocado oil. And
7:09
we'll put about two to three tablespoons
7:12
into the small bowl here. I'm basing
7:15
this off of how many I have right here.
7:17
And for Thomas and I, this is plenty for
7:19
a meal.
7:22
One, two, and three.
7:26
And then we're going to flavor this oil
7:29
up. We're going to put in half a
7:32
teaspoon of salt.
7:34
I'm going to guess
7:36
what that is. Three. And four.
7:41
And then I'm going to put in some black
7:43
pepper.
7:48
Probably about a quarter of a teaspoon.
7:50
There we go.
7:52
And then
7:55
I'm going to go in with a load of
7:57
paprika because the the paprika will
7:59
give it a nice color and a smokiness to
8:03
the cauliflower.
8:06
So, I'm going to go in. There we go.
8:10
Because it's all about the color. We
8:11
want it nice and golden brown with
8:13
delicious color to it. And then more
8:16
flavor. We're going to put in some
8:18
garlic powder.
8:21
About half a teaspoon.
8:27
All right, we're going to get a whisk.
8:29
Blend that together. If you don't have a
8:32
whisk,
8:35
I'm not really sure where mine went. I'm
8:36
probably just going to get my little
8:38
tool here because we're going to
8:39
baseaste anyway.
8:41
We're going to mix this together. Look
8:43
at that color. Yeah.
8:47
All right, I'm going to give it a taste.
8:49
See what I think.
8:55
That's delicious. Now, you can change up
8:59
these flavors with anything you want.
9:02
You can even base this with a barbecue
9:04
sauce,
9:06
put some taco seasonings on it, or you
9:10
can do a garlic parmesan.
9:13
You can do Montreal steak seasoning if
9:16
you have that. These are steaks. And you
9:19
can also do a ranch, whatever flavor you
9:22
want. Now, if you like ranch, I do have
9:25
a ranch recipe over on my blog,
9:28
catherine'splates.com.
9:30
You can get the powdered form of that so
9:33
you're not getting that powder from the
9:35
store and who knows what's in it. All
9:37
right, you guys. We're gonna slather
9:39
this on the tops of these cauliflower
9:43
steaks.
9:50
Get them nice and good.
9:52
Yeah. You see that color that that's
9:54
going to be?
9:58
All right. We're going to turn these
10:00
over. We're going to get the other side.
10:05
All
10:10
right, just like that.
10:16
Let's get the other side. Might have to
10:19
make some more, but I don't want to have
10:21
to because it's not much left to do
10:23
here.
10:25
All right,
10:26
that was just enough.
10:29
You would gauge this off how many you're
10:32
doing. You can add more oil and more
10:35
seasonings. Sure it's nice and coated.
10:40
All right, I got my oven preheated at
10:43
425°.
10:46
We're going to bake these for 10
10:48
minutes. And then we're going to flip
10:50
them over, put them back in the oven and
10:53
cook them another 10 to 15 minutes until
10:56
they get nice and caramelized on the
10:58
bottom and they're golden brown across
11:00
the top. Then you can take your fork
11:06
and they're nice and tender. Okay. So,
11:07
it may take longer or it may take a
11:09
little less time. It just depends on the
11:11
thickness of your steaks. I'll be back
11:14
because I can't wait to dig into these.
11:19
All right, I just pulled these out of
11:20
the oven for the first 10 minutes. What
11:22
I'm going to do is flip these over.
11:25
Oh, look at that.
11:28
Smells good. All
11:35
right. Now, as we're on this side right
11:38
here, I'm going to go ahead and add in
11:39
some parsley on top.
11:43
We'll bake that right in.
11:49
We go. I may add a little bit more oil
11:54
to the top there as we're finishing
11:56
these up.
12:01
You don't have to.
12:06
Just a little drizzle there.
12:08
And to finish giving it a little bit of
12:10
color,
12:12
a little bit of paprika,
12:15
a little more right across the top.
12:21
Yeah.
12:23
All right. We're going to put these back
12:25
in the oven for 10 to 15 minutes until
12:28
we get it nice and tender, kind of
12:30
crispy on the edges here and it's nice
12:33
and caramelized.
12:38
Oh, look you guys.
12:45
Everything I promised. They're nice and
12:47
golden brown. Fork tender.
12:52
Nice and crispy on the edges.
12:55
And then we have them nice and
12:58
caramelized.
13:01
Yeah. Look at that. Oh.
13:04
All right, y'all. We're going to plate
13:06
these up and I'm going to give one a try
13:07
for you.
13:10
Let's bring over a fork.
13:14
There's my bite.
13:28
I love that there's still some texture
13:30
to it, but it's nice and tender. I love
13:33
the flavor of it. And you can do
13:35
anything to this. I like gave y'all many
13:39
different types of things that you can
13:40
do with this. What are y'all going to
13:42
do?
13:46
Mhm.
13:48
All
13:53
right, you guys give me a thumbs up on
13:56
this one. I'm super excited about it.
13:58
Low carb. I don't think there's any carb
14:00
in there.
14:02
All right,
14:04
y'all.
14:06
If you haven't subscribed, make sure
14:08
that you hit that subscribe button down
14:10
below and that bell notification. That
14:12
way, you'll always know when shows like
14:13
this one here are posted. Woo! Y'all, I
14:17
will see y'all on the next episode. Bye.
14:21
Look at that.
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