Valerie Bertinelli cauliflower steak recipe is a great vegan option to enjoy steaks. This dish is made famous by the chef through the cooking show she prepared this in. These steaks are delicious to enjoy and you can make them in less than an hour.
You can cook this dish quickly for lunch and you will not have to go through a lot of hassle for the preparation. The ingredients are easy to find and the recipe is very easy to follow, even if you are a beginner at cooking.
How to Cook Cauliflower Steaks?
There are other ways you can cook the Cauliflower steaks Valerie Bertinelli makes. You can add your own twist and adjust the seasoning according to your liking. You can add dried thyme powder or garlic powder for added flavor.
Since the ingredients contain nuts, you can change the type of nuts used in this recipe as well. Instead of pine nuts, you can choose almonds or cashew nuts.
The nuts and raisins part is an addition to the main ingredient of the dish, the cauliflower. So, you can choose to try different options if the ingredients can be altered to fit your food choices. The dish will turn out great nonetheless.
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Ingredients that You Will Need Are:
Two Heads of Cauliflower
One Tablespoon of Extra-Virgin Olive Oil
Kosher Salt, to Taste
Freshly Ground Pepper, to Taste
Two Tablespoons of Pine Nuts
One-Fourth of a Cup of Golden Raisins
One Tablespoon of Unsalted Butter
One-Fourth of a Cup of Fresh Parsley
Method of Preparing the Roasted Cauliflower Steaks Step by Step
Step 1: Preheat the oven to 425 degrees F. Remove the cauliflower stems by cutting them off, then slice the cauliflower heads into 1/2-inch thick steaks, cut-side down. Arrange them in a single layer on a baking sheet. Make sure they are evenly distributed and
Step 2: On both sides, drizzle with olive oil and season with salt and pepper. Toss the seasoning with the cauliflower heads well. Transfer the components after they have been seasoned well into the oven and bake for 20 to 25 minutes, or until golden brown.
Remember to turn the cauliflower heads after the first 10 minutes. This will ensure that the heads are cooked evenly.
Step 3: While the heads are being cooked in the oven, in a dry medium-sized sauté pan over medium heat, toast the pine nuts for 3 minutes, or until golden brown. The roasted pine nuts will deliver a delicious aroma and add more flavors to the dish.
Step 4: Season the pine nuts with salt and pepper after adding the raisins and butter. Cook them thoroughly, keep stirring occasionally. Keep cooking until the butter has melted and the pine nuts and raisins are well coated with the rest of the seasoning. Remove the pan from the heat and toss in the freshly chopped parsley.
Step 5: Place the roasted cauliflower on a plate to serve. Over the top, pour the pine nut-raisin mixture all over the roasted cauliflower. Adjust seasoning on the Valerie Bertinelli cauliflower with salt and pepper, if needed. Enjoy.
So, here is the easy recipe for cooking this delicious recipe using cauliflower and pine nuts. The pine nuts cooked with butter and seasoning adds a certain crunchy and wholesome feel to the dish. The cauliflowers are tasty when they are baked to perfection.
Moreover, you get to enjoy a vegan and light dish that is also fulfilling. You can cook this dish at any event that you feel it calls for. The dish is a true delight to enjoy and really classy to have on your menu.
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