breaking news
Healthy Food Factory Commissary Commercial Kitchen in Boca Raton, OUR KITCHENS ARE AVAILABLE 24/7/365 - Call (561) 394-7466 - Healthy Food Factory Commissary Commercial Kitchen in Boca Raton, OUR KITCHENS ARE AVAILABLE 24/7/365 - Call (561) 394-7466
Sign up for Newsletter
Email:
The_Neck___Back_Pain_Inst.jpg
West_Delray_Smiles.jpg
Seniors_Helping_Seniors.jpg
Bayit_Home_Therapy.jpg
Palm_Air.jpg
HealthywayRX.jpg
Anthony_Michael_Kulp_PA.jpg
Plumbing_Experts.jpg
Skyline_Aviation.jpg
Alpha_Public_Incurance_Adjusters.jpg
Appleton_Chiropractic.jpg
Dan_s_Fan_City.jpg
Stellar_Public_Adjustment.jpg
Little_Havana.jpg
FinsFurs_Feathers.jpg
The_Amp_Shop___Music_Parlor.jpg
All_Fencing___Repair.jpg
LovePlants.jpg
Healthy_Food_Factory.jpg
Open_house_Interior.jpg
A_H_Automotive.jpg
Dos_Amigos.jpg
Allure_Massage.jpg
PG EXPRESS_1.jpg
Nomad_banner.jpg
rss.jpg

 

 

 

 

 

 

 
Home / Articles / Food / Recipe of the Month /  Roasted Cauliflower Steaks with Creamed Spinach
. . . . . . .
Monday, April 11,2022

Roasted Cauliflower Steaks with Creamed Spinach

By Forks over Knives  

PREP-TIME: 30 MIN. • READY IN: 45 MIN • MAKES 4 CAULIFLOWER STEAKS

Get traditional steakhouse flavor without the animal products when you dig into a plate of this satisfying cauliflower steak with creamed spinach. Nestled into a bed of tender farro and sweet roasted onions, the savory steaks are browned to perfection. Nutritional yeast adds a cheesy, salty flavor to the creamed spinach, which is so good you’ll want to include it in grain bowls and other meal combos. This restaurant-quality recipe is perfect for impressing guests or whipping up a fancy dinner at home.

INGREDIENTS

• 1 to 2 heads cauliflower, leaves removed (3 lb. total)

• 1 large sweet onion, sliced -inch thick

• 1 teaspoon reduced-sodium tamari (more if desired)

• Freshly ground black pepper, to taste

• 1 lb. fresh baby spinach

• cup thinly sliced shallot

• 3 cloves garlic, minced

• 2 tablespoons whole wheat flour

• 2 tablespoons nutritional yeast

• 2 cups unsweetened, unflavored plant-based milk

• teaspoon freshly grated nutmeg

• 3 cups hot cooked farro

• Red pepper flakes, to taste

INSTRUCTIONS

1. Preheat oven to 450F. Line two baking sheets with foil. Carefully trim stem ends from cauliflower, leaving cores intact so florets are still attached. Place cauliflower heads, core sides down, on cutting board. Using a chef’s knife, cut cauliflower vertically into four 1- to 1-inch-thick “steaks” (reserve ends and loose pieces for another use). Arrange steaks and onion slices on prepared baking sheets.

2. In a small bowl combine tamari and 1 tablespoon water. Brush mixture over steaks and onion. Sprinkle with black pepper. Roast 25 to 30 minutes or until golden, turning once. Halve onion slices.

3. Meanwhile, for creamed spinach, in an extra-large skillet cook and stir spinach, half at a time, over medium until wilted, adding water, 1 to 2 tablespoons at a time, to help it wilt. Transfer to a colander. Squeeze out liquid. In the skillet cook shallot and garlic over medium, stirring and adding water, 1 tablespoon at a time, as needed to prevent sticking. In a small bowl whisk together flour, nutritional yeast, and cup of the plant milk. Add remaining plant milk to skillet. Gradually whisk in flour mixture. Cook and stir 8 minutes or until mixture is thickened and bubbly. Stir in nutmeg then spinach.

4. Serve cauliflower over farro or substitute a baked potato. Top with onion and spinach. Sprinkle with crushed red pepper.

 

  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
 

Also from Forks over Knives:

 
Close
Close
Close