⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
Remember that time I tried convincing my nephew that cauliflower was just 'white broccoli'? It didn't work, but it did get me thinking about how often we underestimate this versatile veggie. Cauliflower, often relegated to side dish status, truly shines as a 'steak,' offering a satisfyingly dense texture and a canvas for bold flavors. This recipe for Cauliflower Steaks with Black Bean and Corn Salad is a testament to that. Forget bland and boring – we're talking about caramelized edges, smoky spices, and a fresh, zesty salad that will make you rethink everything you thought you knew about cauliflower. I promise, even the most ardent meat-eaters will be impressed… or at least intrigued! Also, who doesn't love a good salad?
The real magic happens when the caramelized, slightly smoky cauliflower meets the cool, refreshing black bean and corn salad. The contrast in textures and temperatures is simply divine. This isn't just a healthy meal; it's an experience. I sometimes add a dollop of vegan sour cream on top to give it that extra oomph! Plus, it’s surprisingly easy to make. Seriously, if I can do it after a particularly rough day wrestling with new code (coding is my day job!), anyone can. We're breaking down a head of cauliflower into steaks, searing them until golden, and whipping up a quick salad. Ready to turn this underdog vegetable into a star? Let's get cooking!
Required Equipments
- Large Knife
- Cutting Board
- Mixing Bowls
- Whisk
- Oven-Safe Skillet
- Measuring Cups and Spoons
Cauliflower Steaks with Black Bean and Corn Salad: Frequently Asked Questions
Cauliflower Steaks with Black Bean and Corn Salad
Elevate your vegetable game with hearty cauliflower steaks, seared to perfection and paired with a vibrant black bean and corn salad. This dish is a flavor explosion and a celebration of simple, wholesome ingredients.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Get that oven nice and toasty! Preheating ensures even cooking and helps those cauliflower steaks caramelize beautifully.
- Prepare the cauliflower: Remove the outer leaves from the cauliflower head. Place the cauliflower stem-side down on a cutting board. Using a large, sharp knife, cut two 1-inch thick 'steaks' from the center of the cauliflower. The outer pieces will likely crumble – don’t worry, you can roast those separately as florets or save them for another dish like cauliflower rice.
- Season the steaks: In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Brush this mixture generously over both sides of the cauliflower steaks. Make sure every nook and cranny is coated for maximum flavor. No one likes a bland cauliflower steak!
- Sear the steaks: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the cauliflower steaks in the skillet. Sear for 3-4 minutes per side, or until golden brown and slightly caramelized. This step is crucial for developing that delicious, nutty flavor.
- Bake the steaks: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cauliflower is tender when pierced with a fork. Keep an eye on them; you want them tender, not mushy!
- Prepare the black bean and corn salad: While the cauliflower is baking, prepare the salad. In a medium bowl, combine one 15-ounce can of black beans (rinsed and drained), 1 cup frozen corn (thawed), 1/2 red bell pepper (diced), 1/4 red onion (finely chopped), 1/4 cup chopped fresh cilantro, and 2 tablespoons lime juice, and 1 tablespoon olive oil. Season with salt and pepper to taste. Toss everything together until well combined. Feel free to add a pinch of cayenne pepper for a little kick!
- Assemble and serve: Remove the cauliflower steaks from the oven and let them rest for a few minutes. Place each cauliflower steak on a plate and top with a generous serving of the black bean and corn salad. Garnish with extra cilantro and a squeeze of lime juice, if desired.
- Enjoy! This dish is best served immediately while the cauliflower is still warm and the salad is fresh. It's fantastic as a main course or a hearty side dish.
📝 Notes
- For a spicier salad, add a pinch of cayenne pepper or a finely chopped jalapeño.
- Feel free to add other vegetables to the salad, such as diced avocado or cucumber.
- Cauliflower florets will make a great side dish if coated with the spice mixture and roasted alongside the steaks
- Don't overcrowd the pan when searing the cauliflower! Doing so will steam them, not sear.
🍎 Nutrition
Calories: 350 kcal
Protein: 15 g
Fat: 15 g
Carbohydrates: 45 g
Fiber: 12 g
Calcium: 100 mg
%3Amax_bytes(150000)%3Astrip_icc()%2Fcauliflower-rice-stuffed-peppers-265249-4000x4000-2d64ca1858084c31a65d0745b17c52c6.jpg&w=3840&q=75)
