Past Recipes
Smoky Cauliflower “Steak”

Smoky Cauliflower “Steak” with Kale, Brown Rice, and Creamy Ranch

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Already dreaming of warm summer days? Bring the backyard cookout indoors with cauliflower “steaks” (thick, wide cross sections of a whole cauliflower) rubbed with barbecue spices and roasted until caramelized and tender. This is a center-of-the-plate slab you’ll definitely want to attack with a knife and fork. Keep the cook-in going with lightly charred bell peppers and a creamy ranch and kale salad.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 660
  • Protein 25g
  • Total Carb 116g
  • Total Fat 13g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dinosaur kale
    • 8 ounces
    • dinosaur kale
  • red bell pepper
    • 1
    • red bell pepper
  • lemon
    • 1
    • lemon
  • chives
    • 1/4 ounce
    • chives
  • dill
    • 1/4 ounce
    • dill
  • parsley
    • 1/4 ounce
    • parsley
  • brown rice
    • 1 cup
    • brown rice
  • head cauliflower
    • 1
    • head cauliflower
  • dark brown sugar
    • 1 tablespoon
    • dark brown sugar
  • smoked paprika
    • 1 teaspoon
    • smoked paprika
  • garlic
    • 1 clove
    • garlic
  • nonfat sour cream
    • 1 ounce
    • nonfat sour cream
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • corn
    • 1/2 cup
    • corn
  • smoked sea salt
    • 2 teaspoons
    • smoked sea salt

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Pat kale dry, trim and discard stems, and thinly slice crosswise. Halve bell pepper lengthwise, discarding seeds and stem. Cut into ¼-inch pieces. Thinly slice chives. Halve lemon. Finely chop dill and parsley leaves, discarding stems. 

  2. Cook brown rice

    Cook brown rice

    Season boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm until ready to serve. Meanwhile, trim stem end of cauliflower to create a flat surface. Then, with florets facing upward, cut crosswise into 1-inch thick slices.

  3. Roast cauliflower and bell pepper

    Roast cauliflower and bell pepper

    In a large bowl, whisk together spice mix and 1½ tablespoons canola oil. Add cauliflower, toss to coat, then arrange on 1 half of baking sheet. Wipe bowl clean for next step. On other half of baking sheet, toss bell pepper with 1 tablespoon canola oil, ¼ teaspoon salt, and black pepper as desired. Roast until browned, 18-20 minutes.

  4. Make garlic paste

    Make garlic paste

    While cauliflower and bell pepper roast, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Add to bowl from cauliflower.

  5. Make ranch dressing

    Make ranch dressing

    Add sour cream, juice of ½ lemon, dill, parsley, half of yogurt, ¼ teaspoon salt, and black pepper as desired to bowl with garlic paste and whisk to fully combine (save remaining yogurt for breakfast). Add kale and toss to coat.

  6. Finish rice and plate

    Finish rice and plate

    Add corn, roasted bell pepper, and juice of remaining lemon to rice and stir to combine. Divide brown rice and kale between serving dishes and top with roasted cauliflower. Garnish with chives and smoked Maldon sea salt. Dig in!

What is Plated?
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    1. Pick chef-designed recipes.

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  • 2. Get your customized box.

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.