Best Gluten Free Roasted Cauliflower Steaks With Curried Bean Puree Recipes

CURRIED CAULIFLOWER, CARROTS AND BEANS

Curried Cauliflower, Carrots and Beans image

Give your cauliflower a punch! Steam with carrots and serve in a light curry sauce with beans. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

1 large head cauliflower, broken into florets
2 large carrots, chopped
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 tablespoon unbleached all-purpose flour
2 teaspoons curry powder
1 cup chicken or vegetable broth
2 tablespoons dry white wine
1 (15 oz) can black beans or chick peas, rinsed and drained
1/2 cup chopped fresh cilantro or parsley

Steps:

Place steamer basket in large saucepan with 1/2 inch of water. Place cauliflower and carrots in steamer. Heat to boiling; reduce heat. Cover and cook 10 minutes or until vegetables are tender. Place in a bowl and keep warm. Rinse and dry saucepan.
In same saucepan, heat oil over medium heat. Add onion, gingerroot and garlic; cook and stir 3 minutes or until onion is softened.
In a cup, combine flour and curry powder. Stir into onion mixture; cook and stir 1 minute.
Gradually stir in broth and wine; heat to boiling. Reduce heat; simmer, stirring frequently, 5 minutes or until sauce is slightly thickened.
Stir in beans; cook 3 minutes or until heated through. Stir bean mixture into cauliflower mixture just until combined. Sprinkle with cilantro.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 8 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g

CAULIFLOWER STEAKS WITH CAULIFLOWER PURéE

Cauliflower Steaks with Cauliflower Purée image

Provided by Dan Barber

Categories Milk/Cream Blender Side Bake Sauté Vegetarian Low Cal High Fiber Cauliflower Winter Healthy Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 4

Ingredients

1 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup whole milk
2 tablespoons vegetable oil plus additional for brushing

Steps:

Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.
Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.
Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.