Valerie Bertinelli Cauliflower Steak Recipe
Looking for a healthy, flavorful, and vegetarian dish that’s both easy to make and impressive to serve? This Valerie Bertinelli Cauliflower Steak Recipe is the perfect choice! With just a few simple ingredients, a touch of seasoning, and a delicious pine nut-raisin topping, you can transform cauliflower into a hearty and nutritious meal. Ideal for a quick weeknight dinner or a special occasion like Thanksgiving, this low-fat, low-calorie dish is as satisfying as it is delicious. Whether you’re a vegetarian or just looking to mix up your dinner routine, this cauliflower steak will become a go-to favorite!
Why You’ll Love This Recipe
- Healthy and Nutritious: Low in calories and fat, perfect for a balanced diet.
- Quick and Easy: Ready in just 40 minutes with minimal prep.
- Versatile: Works with fresh or thawed frozen cauliflower and pairs well with various sides.
- Flavorful Topping: The pine nut-raisin mixture adds a delightful nutty and sweet contrast.
Valerie Bertinelli Cauliflower Steak Recipe
6
servings15
minutes25
minutes215
kcalIngredients
2 heads cauliflower
1 tbsp extra-virgin olive oil
Kosher salt, to taste
Freshly ground pepper, to taste
2 tbsp pine nuts
¼ cup golden raisins
1 tbsp unsalted butter
¼ cup fresh parsley, chopped
Directions
- Step 1: Prepare the Cauliflower
- Preheat the oven to 425°F (220°C).
- Remove the stems from the cauliflower heads and slice them into ½-inch thick steaks, cutting from the top down.
- Arrange the steaks in a single layer on a baking sheet.
- Step 2: Season and Roast
- Drizzle both sides of the cauliflower steaks with 1 tbsp olive oil and season generously with kosher salt and freshly ground pepper.
- Toss to ensure even coating, then spread the steaks out evenly on the baking sheet.
- Roast for 20–25 minutes, flipping the steaks after 10 minutes, until golden brown and tender.
- Step 3: Toast the Pine Nuts
- While the cauliflower roasts, heat a dry medium-sized sauté pan over medium heat.
- Add 2 tbsp pine nuts and toast for about 3 minutes, stirring occasionally, until golden brown. Remove from the pan and set aside.
- Step 4: Prepare the Topping
- In the same sauté pan, add ¼ cup golden raisins, 1 tbsp unsalted butter, and a pinch of salt and pepper.
- Cook over medium heat, stirring occasionally, until the butter melts and the raisins and pine nuts are well-coated.
- Remove from heat and stir in ¼ cup chopped fresh parsley.
- Step 5: Serve
- Place the roasted cauliflower steaks on a serving plate.
- Spoon the pine nut-raisin mixture over the top.
- Adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy!
Tips for Success
- Cutting Cauliflower Steaks: Slice carefully to keep the steaks intact. Use a sharp knife and cut through the center to get even pieces.
- Frozen Cauliflower: If using frozen cauliflower, thaw completely and pat dry to avoid excess moisture.
- Serving Suggestions: Pair with a fresh green salad, roasted vegetables, or quinoa for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain texture.
This Valerie Bertinelli Cauliflower Steak Recipe is a simple yet elegant dish that’s perfect for any occasion. With its vibrant flavors and wholesome ingredients, it’s sure to impress your family and friends. Enjoy this healthy, vegetarian masterpiece at your next meal!
