Reviews (2) Add Rating & Review 39 Ratings 5 star values: 6 4 star values: 9 3 star values: 13 2 star values: 8 1 star values: 3 Martha Stewart Member Rating: Unrated 02/01/2012 Great recipe, but a couple of pointers for the cauliflower steaks. It's hard to get perfect 'steaks' from the cauliflower - start cutting from the center and only make them about a quarter of an inch wide to cook quickly. Also, don't saute the minced garlic in the beginning - it will burn and become bitter by the time you're through with the cauliflower, use whole cloves to flavor the oil and remove before you start the cauliflower or saute the minced at the end and pour over the top. Martha Stewart Member Rating: Unrated 01/11/2012 Oh, man, the image is wrong. I was sending this to my male spousal unit to fix dinner (we subscribe to Everyday Food) and this is the Wednesday meal. This picture is wrong, so I just sent him the text. I hope it turns out okay.
Back to Cauliflower Steaks with Roasted Pepper and Tomato Salad All Reviews for Cauliflower Steaks with Roasted Pepper and Tomato Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 45 mins Servings: 4 cauliflower-steaks-roasted-pepper-med107845.jpg
Ingredients Ingredient Checklist 1 large head cauliflower, trimmed 3 tablespoons extra-virgin olive oil 2 pints grape or cherry tomatoes Coarse salt and ground pepper 2 large bell peppers (red, yellow, or orange) 1 tablespoon red-wine vinegar 2 tablespoons chopped fresh parsley 2 tablespoons capers (optional), rinsed, drained, and chopped 2 garlic cloves, minced 1 1/3 cups couscous
Cook’s Notes Use extra roasted vegetables later in the week for Easy Chickpea Curry.
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 45 mins Servings: 4 cauliflower-steaks-roasted-pepper-med107845.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 45 mins Servings: 4
Recipe Summary
prep: 40 mins total: 45 mins
Servings: 4
prep: 40 mins
total: 45 mins
prep:
40 mins
total:
45 mins
Servings: 4
4
cauliflower-steaks-roasted-pepper-med107845.jpg
cauliflower-steaks-roasted-pepper-med107845.jpg
Ingredients
Ingredients
- 1 large head cauliflower, trimmed 3 tablespoons extra-virgin olive oil 2 pints grape or cherry tomatoes Coarse salt and ground pepper 2 large bell peppers (red, yellow, or orange) 1 tablespoon red-wine vinegar 2 tablespoons chopped fresh parsley 2 tablespoons capers (optional), rinsed, drained, and chopped 2 garlic cloves, minced 1 1/3 cups couscous
Directions
Preheat oven to 375 degrees. Place cauliflower, stem side down, on a cutting board. Working from center of head, cut four 3/4-inch-thick “steaks” and set aside. Cut end pieces into florets (you should have about 1 cup). Toss florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon oil and arrange in a single layer on other side of sheet. Season with salt and pepper.
Roast until florets are softened and browned in spots and some tomatoes are collapsed, 25 minutes. Refrigerate florets and three-quarters the tomatoes for Easy Chickpea Curry. Transfer remaining tomatoes to a medium bowl; reduce oven to 300 degrees.
Meanwhile, roast bell peppers over a high gas flame or under the broiler, turning frequently with tongs, until charred on all sides, about 10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let steam 10 minutes. Rub with paper towels to remove skin. Stem, seed, and coarsely chop.
Add bell peppers to bowl with tomatoes and stir in 1 teaspoon oil, vinegar, parsley, and capers, if using. Season with salt and pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium. Add garlic and cook until fragrant, 30 seconds. Add 2 cauliflower steaks, cover, and cook until underside is golden brown, 5 minutes. Flip cauliflower, season with salt and pepper, and cover. Cook until tender, 10 minutes, then transfer to a baking sheet, loosely tent with foil, and keep warm in oven. Repeat with 1 tablespoon oil and remaining 2 cauliflower steaks.
Meanwhile, cook couscous according to package instructions. To serve, divide couscous among 4 plates and top with cauliflower steaks and roasted pepper and tomato salad.
Cook’s Notes Use extra roasted vegetables later in the week for Easy Chickpea Curry.
Cook’s Notes
Use extra roasted vegetables later in the week for Easy Chickpea Curry.
Reviews (2)
Add Rating & Review 39 Ratings 5 star values: 6 4 star values: 9 3 star values: 13 2 star values: 8 1 star values: 3
Martha Stewart Member Rating: Unrated 02/01/2012 Great recipe, but a couple of pointers for the cauliflower steaks. It's hard to get perfect 'steaks' from the cauliflower - start cutting from the center and only make them about a quarter of an inch wide to cook quickly. Also, don't saute the minced garlic in the beginning - it will burn and become bitter by the time you're through with the cauliflower, use whole cloves to flavor the oil and remove before you start the cauliflower or saute the minced at the end and pour over the top. Martha Stewart Member Rating: Unrated 01/11/2012 Oh, man, the image is wrong. I was sending this to my male spousal unit to fix dinner (we subscribe to Everyday Food) and this is the Wednesday meal. This picture is wrong, so I just sent him the text. I hope it turns out okay.
Reviews (2)
Add Rating & Review 39 Ratings 5 star values: 6 4 star values: 9 3 star values: 13 2 star values: 8 1 star values: 3
Add Rating & Review
39 Ratings 5 star values: 6 4 star values: 9 3 star values: 13 2 star values: 8 1 star values: 3
39 Ratings 5 star values: 6 4 star values: 9 3 star values: 13 2 star values: 8 1 star values: 3
39 Ratings 5 star values: 6 4 star values: 9 3 star values: 13 2 star values: 8 1 star values: 3
5 star values: 6 4 star values: 9 3 star values: 13 2 star values: 8 1 star values: 3
Martha Stewart Member Rating: Unrated 02/01/2012 Great recipe, but a couple of pointers for the cauliflower steaks. It's hard to get perfect 'steaks' from the cauliflower - start cutting from the center and only make them about a quarter of an inch wide to cook quickly. Also, don't saute the minced garlic in the beginning - it will burn and become bitter by the time you're through with the cauliflower, use whole cloves to flavor the oil and remove before you start the cauliflower or saute the minced at the end and pour over the top. Martha Stewart Member Rating: Unrated 01/11/2012 Oh, man, the image is wrong. I was sending this to my male spousal unit to fix dinner (we subscribe to Everyday Food) and this is the Wednesday meal. This picture is wrong, so I just sent him the text. I hope it turns out okay.Martha Stewart Member
Rating: Unrated 02/01/2012
Great recipe, but a couple of pointers for the cauliflower steaks. It’s hard to get perfect ‘steaks’ from the cauliflower - start cutting from the center and only make them about a quarter of an inch wide to cook quickly. Also, don’t saute the minced garlic in the beginning - it will burn and become bitter by the time you’re through with the cauliflower, use whole cloves to flavor the oil and remove before you start the cauliflower or saute the minced at the end and pour over the top.
Rating: Unrated
Rating: Unrated 01/11/2012
Oh, man, the image is wrong. I was sending this to my male spousal unit to fix dinner (we subscribe to Everyday Food) and this is the Wednesday meal. This picture is wrong, so I just sent him the text. I hope it turns out okay.
All Reviews for Cauliflower Steaks with Roasted Pepper and Tomato Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cauliflower Steaks with Roasted Pepper and Tomato Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
