Recipes and Cooking Skillet-Roasted Cauliflower Steaks with Jalapeno Creamed Spinach No meat doesn't mean no satisfaction. These roasted cauliflower steaks, served atop a pile of creamed spinach, are proof! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 3, 2019 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Roast Time: 20 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 large heads cauliflower (about 3 pounds total) 1 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon ground cumin 1 recipe Jalapeño Creamed Spinach ¼ cup roasted, salted pepitas (pumpkin seeds) Jalapeño Creamed Spinach 2 5 ounce packages fresh baby spinach 1 medium onion, chopped (1/2 cup) 1 fresh jalapeño peppers, seeded and finely chopped* 1 tablespoon olive oil 1 cup whipping cream ¼ teaspoon salt ¼ teaspoon ground black pepper Directions 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). 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. Jalapeño Creamed Spinach 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. 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. *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. Rate it Print Nutrition Facts (per serving) 446 Calories 37g Fat 23g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 446 % Daily Value * Total Fat 37g 47% Saturated Fat 16g 80% Cholesterol 82mg 27% Sodium 490mg 21% Total Carbohydrate 23g 8% Total Sugars 7g Protein 13g Vitamin C 162.9mg 815% Calcium 183mg 14% Iron 4.8mg 27% Potassium 1048mg 22% Folate, total 310.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.