Place 1 tablespoon butter and onion in a large skillet; season with salt and pepper. Cook over medium heat 10 minutes or until caramelized, stirring occasionally. Remove onions from skillet and wipe skillet clean.
Pan-sear your cauliflower steak and serve over hummus and top with roasted vegetables and a homemade jalapeno sauce.
Servings and Ingredients
|2 tbsp. Hy-Vee salted butter, divided|
|1 yellow onion, sliced 1/4-inch-thick|
|Hy-Vee ground black pepper|
|½ c. Hy-Vee plain Greek yogurt|
|1 clove(s) garlic|
|1 ½ tsp. lemon juice|
|1 ½ tsp. Hy-Vee white vinegar|
|1 fresh jalapeno, seeded|
|2 tbsp. fresh cilantro, plus additional for garnish|
|2 (2-to-2-1/2-lbs.) heads cauliflower|
|2 tbsp. Hy-Vee canola oil, divided|
|1 (8-oz.) container Hy-Vee original hummus|
|Cherry tomatoes, halved, for serving|
|Lemon wedges, for serving|
|2 tbsp. Hy-Vee slivered almonds, toasted|
Things To Grab
- Large skillet
- Paper towels
- Food processor or blender
Meanwhile, prepare Jalapeno Sauce: Combine Greek yogurt, garlic, lemon juice, vinegar, jalapeno, and fresh cilantro in a food processor or blender. Cover and process until smooth. Season to taste with salt. Cover and refrigerate until ready to serve.
Remove and discard cauliflower leaves; trim stems, keeping cores intact. Cut 2 (1-1/2-inch-thick) steaks from each head. Reserve extra florets for another use. Lightly coat ste4aks with 1 tablespoon oil; season to taste with salt and black pepper.
Heat remaining 1 tablespoon butter and remaining 1 tablespoon oil in clean skillet over medium heat. Add cauliflower steaks. Cook 8 to 10 minutes or until brown and just tender, turning every 2 minutes. Serve steaks over hummus and caramelized onions; add cherry tomatoes and lemon wedges. Spoon Jalapeno Sauce over steaks. Sprinkle with almonds and, if desired, garnish with cilantro.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 15mg
- Sodium: 360mg
- Total Carbohydrates: 25g
- Protein: 13g