Can someone provide me the recipe for NYT Crispy Spiced Cauliflower Steaks. Thank you.

This seems to be the the source of the NYT recipe. It also includes the Oyster Mushroom Gravy.

NYT uses a cast iron skillet on the stove top and this version uses the oven.

ROASTED CAULIFLOWER STEAKS WITH OYSTER MUSHROOM GRAVY

Cook 1 hour

Yield 2 servings

for the cauliflower steaks

2, 1 1/2-inch thick slices of cauliflower (how-to below)
1 TB, plus 1 tsp olive oil
2 tsp rubbed sage
salt and pepper

for the oyster mushroom gravy

1-2 tsp Earth Balance
2 shallots, sliced
1/4 tsp salt
2 cloves garlic, minced
1 cup chopped oyster mushrooms (cut away tough stems and freeze and reserve for making stock later)
2 TB dry white wine
2 cups vegetable broth
1 TB cornstarch or arrowroot powder, blended with 2 TB cold water

Preheat your oven to 400 degrees.

To cut your cauliflower steaks, place a head of cauliflower stem side down on a cutting board. Using a large knife, slice it down the very middle. Then cut down again on each half to create two, 1 1/2-inch thick slabs.

Grease a cast iron pan with 1 TB of olive oil. Place the steaks onto the pan, and drizzle over the remaining 1 tsp of olive oil over the tops of the steaks. Sprinkle 1/2 tsp of the sage over the top of each steak, rubbing it into the oil. Sprinkle with salt and pepper and place into the oven to roast on one side for 25-30 minutes, keeping an eye on it after 20 minutes, ensuring that it does not burn on the bottom.

After the steaks are nicely roasted on the bottom, carefully flip them over, then rub the remaining rubbed sage over the top. Return to the oven to roast for an additional 25-30 minutes, keeping an eye on them to prevent burning after 20 minutes.*

While your cauliflower is roasting, make your gravy.

Melt the vegan butter in a small saucepan over medium-low heat. Add in the sliced shallots and sprinkle with the salt. Saute until softened, about 3 minutes, then add in the garlic and saute for 1 minute more.

Increase the heat to medium, then add the chopped oyster mushrooms. After 2 minutes, increase the heat to medium high and saute for 1 minute more. Deglaze the pan with the white wine, scraping up any bits on the bottom of the pan with a spatula. Add in the broth, bring to a small simmer, then reduce the heat back down to medium. Allow to reduce for 15-20 minutes.**

*Serve the steaks immediately with the gravy. Or, if you are serving it later, just recrisp the chilled cauliflower steaks on a stovetop in a hot cast iron pan on both sides with a little oil until heated through.

**If you are serving the gravy immediately, add in half of the cornstarch/water slurry to the gravy and stir until thickened, adding more as needed. If you are serving the steaks later, wait to add the cornstarch or arrowroot/water slurry until you are reheating the gravy.

https://olivesfordinner.com/2013/11/roasted-cauliflower-steaks-with-oyster.html

 
I've made the Serious Eats cauliflower wedges several times now - they're really good.

They also do a version of this recipe with dressing. Haven't tried it yet though.

Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette

Serves 4 Active time: 20 minutes Total time:40 minutes

1 head cauliflower, trimmed and cut into 8 wedges
6 tablespoons (90ml) extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) sherry vinegar
1 tablespoon (15ml) honey
2 tablespoons capers, rinsed, drained, and roughly chopped
1/4 cup toasted pine nuts
1/4 cup raisins
2 tablespoons finely chopped fresh parsley leaves

Adjust oven rack to middle position and preheat oven to 500°F (260°C). Toss cauliflower with 3 tablespoons (45ml) olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting.

While cauliflower roasts, combine remaining 3 tablespoons (45ml) olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley. Season dressing to taste with salt and pepper.

Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.

https://www.seriouseats.com/2017/11/how-to-roast-cauliflower-and-romanesco.html

https://www.seriouseats.com/recipes/2013/12/roasted-cauliflower-pine-nut-raisin-caper-food-lab-recipe.html

 
More info: This is the article that discusses it, but I can't access recipe. It's gluten-free

Using tapioca flour and brown rice flour. I think it's cooked in coconut oil.

I may have to stop reading the nytimes...this is too frustating. I don't use their recipes enough to pay everyday for them.

Thanks for helping.

https://www.nytimes.com/2019/04/10/magazine/fried-cauliflower-recipe.html?rref=collection%2Fsectioncollection%2Ffood&action=click&contentCollection=dining&region=stream&module=stream_unit&version=latest&contentPlacement=4&pgtype=sectionfront

 
Ruth, the article I just read coats the cauliflower slabs with something like a tempura batter,

And then it's pan-fried. But it's gluten-free so it stays crispy longer.

Or at least that's the way I'm interpretting it.

 
here it is. A LOT of coconut oil!!

INGREDIENTS
½ of 1 cinnamon stick, broken up
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds
4 cloves
Large pinch of ground cayenne
2 tablespoons plus 2 teaspoons Diamond Crystal kosher salt, plus additional, as needed
1 ⅓ cups brown- or white-rice flour (about 7 1/3 ounces)
⅔ cup tapioca flour (about 3 2/3 ounces)
¼ cup freshly squeezed lime juice (from 2 limes)
¼ cup freshly squeezed lemon juice (from 1 large lemon), plus additional lemon wedges, for serving
1 tablespoon grated fresh turmeric (or 1/2 teaspoon ground turmeric)
2 small heads cauliflower (about 1 pound each), leaves removed, cut from top to core into 1/2-inch-thick slices
1 ½ to 2 cups coconut oil
1 cup Greek yogurt, for serving (optional)
2 tablespoons roughly chopped cilantro leaves and tender stems, for serving (optional)

PREPARATION
Line a baking sheet with a wire rack or paper towels, and set aside.
Finely grind cinnamon, coriander, fennel, peppercorns, cumin and cloves in a spice grinder, spice mill or mortar and pestle.Transfer to a bowl, and stir in cayenne and 2 tablespoons plus 2 teaspoons salt. Set aside.
In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 1 1/3 cups). There is no gluten in either flour, so don’t worry about overmixing.
Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.
Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.
Heat a large cast-iron skillet over medium high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it’s sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don’t overcrowd the pan — the steaks should never touch.
Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet, and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.
Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.

 
Marilyn, do you use Firefox?

If you do, there is a little icon at the right hand side of the address bar that allows you to toggle to "reader view". If you click on it, it will get you past the annoying message that blocks you from accessing the recipe. It should then display the recipe without pictures and other extraneous content. This may only allow you to display one recipe or article at a time, but if you really want to see a particular recipe, it may do the trick.

I have set my browser to delete all cookies, etc, whenever I exit it. If I want to read a second article, I just exit the browser and I am then able to access it. Manually clearing the cookies should work too.

Or I can just grab the recipe and post it here. Whatever works for you.

 
C? I can't see cup amounts for rice & tapioca flours. Can you, please

type the word amounts for these two in the recipe? I'm sure it's my Apple messing with the special characters and I can't get into NYT. Colleen

 
Article that goes with the recipe - I can see this!

Very interesting discussion here on the preparation secrets. Thanks for sharing, Marilyn. Colleen

 
Thank you very MUCH Ruth! This simple thing helped me out ALOT. . .

I guess that is what I get for not exploring Firefox more! Thanks again!

 
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