Seared Scallops With Roasted Cauliflower Steaks Recipes

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the cauliflower, red onion, 3 tablespoons olive oil, 1/2 teaspoon salt, the garlic and curry powder in a large bowl. Spread on the hot baking sheet and roast, without stirring, until very tender and well browned in spots, about 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the scallops with salt, add to the skillet and cook, undisturbed, until well browned on the bottom, about 3 minutes. Flip and cook until no longer translucent, about 1 more minute; transfer the scallops to a plate.
• Toss the cauliflower mixture with the raisins and cashews and divide among plates. Top with the scallops and cilantro; drizzle with the yogurt. Serve with lime wedges.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place cauliflower steaks on the prepared baking sheet.
• Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
• Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.

Steps:

• For the vinaigrette In a medium bowl combine the anchovy, capers, shallot, garlic, honey, lemon juice & zest, orange juice and zest, olive oil and salt and pepper. Set aside.
• For the steaks remove the green leaves from the head of cauliflower leaving the stem intact. Cut two 1 1/2 inch wide steaks close to the middle of the head. Reserve the rest of the cauliflower for other uses. Add the olive oil to a skillet. Season the steaks with salt and pepper. Add the whole cloves to the oil. Add the cauliflower steaks to the oil. Squeeze the lemon juice over the cauliflower. Drop the lemon in the oil. Add the butter to the pan and swirl it around. Place a lid on the pan and let it cook 5 minutes per side. With a large spoon baste the steak with the pan juices. Transfer the steaks to baking sheet. Heat the broiler and place the steaks 6 inches from the broiler and broil until browned. Turn the steak and brown on the other side. Set aside.
• for the scallops. Add the olive oil to a skillet. Pat the scallops dry and season with salt and pepper. Add the butter to the pan and let it melt. Add the scallops and sear 3 minutes per side or until desired doneness.
• To serve Place the cauliflower on the plate. Place the scallops next to the cauliflower. Sprinkle the pine nuts and parsley on top then drizzle with the vinaigrette. Serve immediately

Steps:

• Slice the cauliflower through the center, keeping as much intact as possible. Season the "steaks" with salt, freshly ground pepper and sage.
• Heat a cast-iron skillet over medium-high heat. Add olive oil and place cauliflower carefully in the pan. Sear the cauliflower for 3 to 4 minutes per side, until deeply golden. Serve with vegan gravy, if desired.