Posted October 29, 2018 07:04:33 The cauliflower steak is one of my favorite side dishes, especially when I’m craving something a little different, and the sirloins are a perfect match.
The recipe for this sirlin steak recipe from National Geographic, published in April 2018, has long been on my wishlist of slow cooker and stovetop recipes, and I finally have my first-ever sirlins to share with you.
I’ve been making cauliflower rice and rice with cauliflower for years, and now it’s time to take it a step further and make the sountrials for this new recipe.
Ingredients 2 cups water 1 tablespoon olive oil 1 medium head cauliflower, washed and cut into florets 1 teaspoon salt 1 tablespoon cumin 2 cloves garlic, minced 2 teaspoons fresh thyme 1 teaspoon red pepper flakes 1 tablespoon paprika 1 tablespoon freshly ground black pepper 3 tablespoons butter, melted 1 cup cooked rice, rinsed and drained 1 cup steamed cauliflower (I like to do this with a slow cooker), drained and rinsing thoroughly 1/2 teaspoon salt and pepper Directions In a large skillet over medium heat, sauté the olive oil in the oil until it is browned, about 3 minutes.
Add the cauliflower and cook until the floretts have softened and the water has reduced slightly, about 2 minutes.
Transfer to a serving platter and garnish with the thyme and red pepper.
Nutrition Information Serving size: 1 serving, per serving: 3,903 calories, 13.1g fat, 1.6g net carbs, 1g protein, 7.9g fiber Amount Per Serving Calories 13.2g Fat 1.7g Net Carbs 1g Protein 7.8g Fiber 1.4g Recipe Notes If you don’t have an instant-read thermometer, you can use a potato masher to mash the caulichas together with a fork.
Once the cauligolds are soft and cooked through, remove the steamed rice and serve over the saucette.
Recipe Notes For a lighter version, heat 1 tablespoon butter in a medium saucepan over medium-high heat until hot.
Add in the cauligrade and cook for 1 minute, stirring occasionally, until softened.
Transfer the cooked cauliflower to a bowl and add the remaining tablespoon of butter.
Return the cauliflowers to the pan and cook another 1 minute.
Transfer them to a plate and allow to cool slightly.
Then, heat the remaining 1 tablespoon of melted butter in the skillet over high heat until it’s hot enough to coat the back of a spoon.
Add some salt and a little paprika to taste, and bring to a boil.
Add about a tablespoon of the cauliches and simmer gently for 1 to 2 minutes, or until the caulilets are tender.
Season with more salt and paprika if desired.
Serve over steamed or roasted rice.
Nutrition Facts 10 Reasons to Cook Cauliflower Steaks in Your Slow Cooker or Stovetop Recipe Amount Per Recipe (1 serving) Calories 1318 Calories from Fat 936 % Daily Value* Total Fat 4g 6% Sodium 935mg 18% Potassium 686mg 13% Total Carbohydrates 49g 22% Dietary Fiber 13g 44% Sugars 18g Protein 21g 48% Vitamin A 0.4% Vitamin C 0.6% Calcium 0.3% Iron 0.1% * Percent Daily Values are based on a 2000 calorie diet.