The newest season of Queer Eye for the Straight Guy, which debuted on Netflix on December 31, 2021, features two vegan heroes who couldn’t be more different from one another: One is a beef farmer who is opposed to eating vegetables and consumes steak every day, and the other is the proprietor of an animal rescue ranch who adheres to a plant-based diet. In contrast, the food and wine expert Antoni Porowski of the Fab 5 showed each hero how to prepare vegetable-forward meals that they both enjoyed in the episodes that were dedicated to them.
Continue reading to find out how to make Queer Eye’s recipes for cauliflower steak, colorful carrots, and a protein-packed, plant-based smoothie, if you’re interested in cooking them. You’ll also learn more about Safeway, which is a company that sells food safety products. The animal sanctuary that was featured in Season 6 can be found in Austin.
This recipe for cauliflower steak, which can be found in episode 3 of the sixth season of Queer Eye, is about as flavorful as a vegetarian dish can get. The fundamental component of this dish is merely a slice of cauliflower that has been seasoned with only turmeric and salt. But don’t let that fool you; it has an incredible amount of flavor, and that’s all thanks to the slightly spicy and sweet dressing that goes on top of it. Oh, and the best part is that it’s not difficult to put together at all!
Queer Eye Cauliflower Steak Recipe
The cauliflower steaks prepared by Antoni Porowski are so mouthwatering that you won’t believe they come from a recipe that is actually very good for you. Do not be surprised if a friend who does not follow a vegetarian diet includes this recipe in their collection of recipes and in their weekly meal plan.
During the process of preparation, you may find that your mouth starts to water due to the gochujang or kimchee’s harmonious blending with the honey’s natural sweetness and the aroma of fresh cilantro. Additionally, the oven-roasted cauliflower reaches the ideal tenderness level at which it can retain the dressing. In addition, the topping composed of dried cranberries, fresh cilantro, and roasted salted almonds is not only flavorful but also very fresh, and it will provide the dish with the ideal amount of crunchiness to bring it all together.
Because they are simple to prepare and take only about 30 minutes to put together, these cauliflower steaks are an excellent choice for either lunch or dinner, and they can be made either way.
In addition, this dish makes me think of a few vegetarian side dishes that are already featured on this blog, such as these crispy air fryer smashed potatoes and this recipe for fried polenta. Both of these dishes are vegetarian and healthy.
Anyway, before we get into how to make this super simple cauliflower steak recipe from Queer Eye, let’s take a look at the ingredients you’ll need.
You will need three separate sets of ingredients in order to prepare the cauliflower steak dish from Antoni’s: the cauliflower ingredients, the dressing, and the topping.
However, you shouldn’t be too concerned because the majority of these ingredients, if not all of them, are fairly common, and it’s possible that you already have all of them at your house.
With that said, here’s what you need for the cauliflower steaks:
- 1 large head of cauliflower (about 1½ pounds)
- ¼ cup olive oil
- 2 tsp. ground turmeric
- ¼ tsp. kosher salt
For the dressing:
- 3 tbsp. finely chopped tender fresh cilantro stems
- 2 tbsp. gochujang/kimchee base sauce
- 2 tbsp. fresh lime juice (from 1 large lime)
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. honey
- Pinch of kosher salt
And for the topping:
- ¼ cup Dried Cranberries
- ½ cup fresh cilantro leaves
- 3 tbsp. roasted salted almonds, preferably Marcona almonds
You can use either gochujang or kimchee as the dressing, and both of these ingredients can typically be found in Korean markets.
Use gochujang instead of kimchee, which typically contains fish sauce, if you want to serve a dish that is suitable for vegetarians and vegans. In addition, if you are having trouble locating any of these ingredients, you can replace them with sriracha sauce, which is much simpler to locate at any store.
You will need to use gochujang for the vegan version, and you will need to replace the honey with either agave nectar or brown rice syrup. Maple syrup has a distinct flavor that does not go well with gochujang’s heat, so you should steer clear of using it in this recipe if at all possible.
You can adjust the amount of gochujang, kimchee, or sriracha according to your preference if you’re not really into very spicy food. By the way, you can do this. You can begin by adding it one teaspoon at a time, and then continue to taste as you go along while adding more until it reaches the desired level of spiciness.
- 423 calories
- 27g fat
- 44g carbs
- 8g protein
- 29g sugars
How to Make Antoni Porowski’s Cauliflower Steaks
As I mentioned before, this is a very, VERY simple recipe.
In fact, just a few easy steps are all you need to follow to make it.
And, just so you know, it makes 4 portions if served as a side, or 2 portions if served as the main dish.
Also, I highly recommend doubling the dressing ingredients if you want some extra sauce to put on top! That’s what I like to do when I make it. Gah, it’s so good – but I’m a big sauce guy.
First, get the Cauliflower Steaks ready to cook.
Start by bringing the temperature of your oven up to 425 degrees Fahrenheit before you remove the cauliflower from the refrigerator. In this way, everything will be prepared for you to cook it.
Once the oven has been turned on and is heating up, grab the head of the cauliflower and cut off the green leaves and the stem. After that, cut it lengthwise into two or three steak-like slices with a thickness of three quarters of an inch.
Additionally, the dirt can be removed from the cauliflower by rubbing the slices under running water, and then thoroughly drying them afterward.
The Cauliflower Steaks Will Be Seasoned in the Next Step
After thoroughly cleaning and drying the cauliflower slices, grab a small bowl and add the oil, turmeric, and salt to it. Using a whisk, combine the ingredients until they form a paste that can be used to season the steaks.
Now lay them out in a single layer on a baking sheet and arrange them so that the cauliflower is lying down. The next step is to apply the seasoning mixture to each steak by hand using a brush. The next step is to flip each piece over and repeat the previous step in order to ensure that both sides are covered with it.
Cauliflower steaks will be baked in this step (Step 3).
After the oven has finished preheating, place the cauliflower steaks with their seasonings in the oven and bake them for about 25 to 30 minutes.
You want to roast the cauliflower until it is golden brown and tender, but you do not want it to become “mushy.” I would suggest opening the oven every 5–7 minutes and poking each slice with a fork to check the texture until it is just right. This should continue until the texture is just right.
The fourth step is to prepare the dressing.
While the cauliflower is baking, you should get the dressing ready so that it is ready to serve as soon as the cauliflower comes out of the oven.
You just need to give the cilantro stems, gochujang/kimchee/sriracha, lime juice, olive oil, honey/agave nectar/brown rice syrup, and salt a good vigorous shake or whisk until everything is thoroughly combined.
Then, once everything is combined, put it to the side until the cauliflower steaks are ready to be served.
Step 5: Serving
After the cauliflower has finished cooking, plate the roasted cauliflower steaks and sprinkle the dressing, dried cranberries, cilantro leaves, and roasted salted almonds over them.
And that wraps things up!
You can now prepare the cauliflower steaks according to the Queer Eye recipe.
How to Store and Reheat Cauliflower Steaks
Therefore, this recipe for Queer Eye cauliflower steaks yields approximately 4 servings.
It is the ideal quantity for serving as a side dish for a group of people, or as the main course for two people to share!
In the event that you have any Antoni Cauliflower Steaks left over, you can store them in the refrigerator for anywhere between three and five days. Make sure they are stored properly by covering them or placing them in an airtight container. And that it be allowed to cool down to room temperature before being placed in the refrigerator.
You can reheat them in the microwave or in the oven, whichever method is more convenient for you.
Utilize the oven in order to maintain the optimal texture of the cauliflower. You only need about 10 minutes at 350 degrees Fahrenheit.
If, on the other hand, you’d rather use a microwave, you probably only need one or one and a half minutes on the highest power setting to get the job done.
As you can see, putting together the Queer Eye Cauliflower Steaks isn’t particularly difficult and won’t take up a significant amount of your time.
You won’t have any trouble tracking down the ingredients, and if you want to adapt the recipe to make a vegan version, you can choose from a few different options.
The cauliflower steaks recommended by Antoni Porowski can be prepared in the manner described above.
I really hope you enjoy making these cauliflower steaks as much as I do because they are delicious!
If you do decide to make it, please let me know your thoughts by leaving a comment below.