No meat doesn't mean no satisfaction. These roasted cauliflower steaks, served atop a pile of creamed spinach, are proof!

Source: Better Homes and Gardens
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Skillet-Roasted Cauliflower Steaks with Jalapeno Creamed Spinach

Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 375°F. Remove outer leaves from the cauliflower. Carefully trim stem end, leaving core intact so florets are still attached. Turn cauliflower head core side down; using a chef knife or large serrated knife and cut cauliflower vertically into four 1- to 1 1/4- inch-thick "steaks" (reserve ends and loose pieces for another use).

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  • In an extra-large oven-going skillet heat oil over medium heat. Add cauliflower steaks; cook for 4 to 6 minutes or until browned on both sides, turning once halfway through cooking time. Sprinkle with salt, pepper, and cumin. Transfer skillet to oven; roast, uncovered, 15 to 20 minutes or until tender. Remove cauliflower from skillet; keep warm.

  • Prepare Jalapeño Creamed Spinach. Serve cauliflower steaks over the spinach mixture. Sprinkle with pepitas.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Skillet-Roasted Cauliflower Steaks with Jalapeno Creamed Spinach)

446 calories; 37 g total fat; 16 g saturated fat; 4 g polyunsaturated fat; 14 g monounsaturated fat; 82 mg cholesterol; 490 mg sodium. 1048 mg potassium; 23 g carbohydrates; 9 g fiber; 7 g sugar; 13 g protein; 0 g trans fatty acid; 5510 IU vitamin a; 163 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 1 mg vitamin b6; 310 mcg folate; 0 mcg vitamin b12; 183 mg calcium; 5 mg iron;

Jalapeño Creamed Spinach

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an extra-large skillet over medium heat, add spinach, half at a time, stirring until wilted. Transfer to a colander. Squeeze out excess liquid.

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  • Cook onion and jalepeño in hot oil 5 minutes or until tender. Add whipping cream, salt, and pepper. Bring to boiling. Cook for 3 to 5 minutes or until cream starts to thicken. Add spinach. Simmer until mixture reaches desired consistency.

Reviews (2)

6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/06/2018
I love this dish! I have made it as a main course and a side dish last Easter. My family and I are vegan so we switched out the whipping cream for a can of coconut milk and it turned out amazing.
Rating: 5 stars
10/17/2017
Delicious! Creamed spinach was perfect! Next time I am going to add some roasted butternut squash to go over the spinach.