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Monday, June 18 2018

Vegetarians, these steak dinners were made just for you! The next time you’re inspired to fire up the grill (or your oven), include one of these vegetable steaks. Even the meat-lovers in your life will be inspired to swap their normal steak for a cauliflower, broccoli, eggplant, or cabbage version. To make each of these entrees a little heartier, try serving with rice, quinoa, or another healthy grain.

1 - 2 pound head cauliflower
1/4 - cup olive oil
1/2 - teaspoon salt
1/2 - teaspoon coarsely ground black pepper
1/4 - cup salted butter
1/4 - cup chopped hazelnuts
1 - tablespoon chopped fresh marjoram or oregano
1 - tablespoon lemon zest

Remove outer leaves from cauliflower. Slice cauliflower, top to bottom, through the core; place cut sides down. Cut each half crosswise through the stem into 3/4-inch slices to create steaks. (You will get four to six steaks and some florets.) Lay the steaks and florets in a shallow baking pan. Brush both sides evenly with oil. Season with salt and black pepper.

Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Place half the cauliflower in the skillet; cook 4 to 5 minutes or until browned. Turn and cook the other side 4 to 5 minutes. Transfer to the baking pan; cover to keep warm. Repeat with remaining cauliflower.

Reduce heat to medium; let skillet cool down slightly (5 to 8 minutes). Add the butter and hazelnuts to the skillet. Stir 5 minutes or until the butter turns golden brown and hazelnuts are toasted. Remove skillet from heat.

 Return cauliflower to skillet. Spoon the butter mixture over the cauliflower. Top with marjoram and lemon zest.
NUTRITION FACTS (Cauliflower Steaks with Hazelnuts & Browned Butter)

Per serving: 296 kcal , 30 g fat (10 g sat. fat , 2 g polyunsaturated fat , 16 g monounsaturated fat ), 31 mg chol. , 366 mg sodium , 7 g carb. , 3 g fiber , 3 g sugar , 3 g pro.

Posted by: AT 09:21 am   |  Permalink   |  0 Comments  |  Email

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