Better Homes and Gardens Skillet Meals: 150+ Deliciously Easy Recipes from One Pan

Skillet-Roasted Cauliflower Steaks & Jalapeño Creamed Spinach from Skillet Meals

Prep: 30 minutes | Roast: 15 minutes at 375°F | Makes: 4 servings

Cauliflower makes a great stand-in for meat in this vegetarian dinner. Look for the freshest cauliflower you can find: It should have tight, compact florets with no signs of yellowing or browning and crisp-looking leaves at the base.

Directions

1. Preheat oven to 375°F. Remove outer leaves from the cauliflower. Carefully trim stem end, leaving core intact so florets are still attached. Turn cauliflower head core side down; using a chef’s knife or large serrated knife, cut cauliflower vertically into four 1- to 11/4-inch thick 'steaks' (reserve ends and loose pieces for another use).

2. In an extra-large oven-going skillet heat oil over medium heat. Add cauliflower steaks; cook 4 to 6 minutes or until browned on both sides, turning once. Sprinkle with salt, pepper, and cumin. Transfer skillet to oven; roast, uncovered, 15 to 20 minutes or until tender. Remove cauliflower from skillet; cover to keep warm.

3. Prepare Jalapeño Creamed Spinach. Serve cauliflower steaks over creamed spinach. Sprinkle with pepitas.

Jalapeño Creamed Spinach

Heat an extra-large skillet over medium heat. Add two 5- to 6-oz. package. fresh baby spinach, one package at a time, to hot skillet; stir until wilted. Transfer to a colander. Squeeze out excess liquid. In the same skillet heat 1 tbsp. olive oil over medium heat. Add 1/2 cup chopped onion and 1 to 2 fresh jalapeño chile peppers, seeded and finely chopped (tip, page 51); cook 5 minutes or until tender. Add 1 cup heavy cream, and 1/4 tsp. each salt and black pepper. Bring to boiling. Cook 3 to 5 minutes or until cream starts to thicken. Add the wilted spinach. Simmer until desired consistency.

Ingredients