Bison Cheddar Topped Cauliflower Steaks

Thick cut and hearty cauliflower steaks are topped with melted cheddar and a savory bison, crimini mushroom and leek saute. It’s healthy comfort food heaven.

Have you guys gotten on the cauliflower steak bandwagon yet? I feel like I just got into it being mashed and riced and now there’s another thing to test out with this magical white vegetable, I just can’t keep up! Hi, I sound like I’m 75 and using a computer for the first time. Technology…vegetables…same thing. Or not.

Thick cut and hearty cauliflower steaks are topped with melted cheddar and a savory bison, crimini mushroom and leek saute. It's healthy comfort food heaven.

It took me awhile after this “steak” thing got popular this past year to give it a shot but the first time I tried it, I had to agree it’s totally a brilliant way to get a super hearty vibe from a vegetable.

You can usually get 3 or 4 good thick slices per head of cauliflower but there’s no need to discard the rest or anything, just roast up the florets that fall off along with the steaks and enjoy them in another meal or on the side.

Bison and Cheddar Topped Cauliflower Steaks are healthy comfort food at its best!

If you remember these Mexican stuffed onions from last year, you might remember they were part of the Chopped At Home Challenge that Sargento® hosted.

Well, these bison cheddar topped cauliflower steaks are this year’s entry of mine for the challenge! Given Sargento sharp cheddar shredded cheese (love that it’s 100% real cheese AND I don’t need to pull out my grating box – or clean it!), cauliflower, leeks and crimini mushrooms to create a comfort food inspired recipe, this is where my brain took me.

Bison and Cheddar Topped Cauliflower Steaks make a hearty and comforting winter meal packed with flavor.

I’ve been loving on bison this winter as a leaner option for hearty meals and paired up with mushrooms, leeks and don’t freak out, but cinnamon and nutmeg (it works, trust me!) it makes for the perfect accompaniment to cheddar cheese topped roasted cauliflower steaks.

One bite in and I’m pretty sure this one would get me to the next round if I was on the show.

Yield: 4 servings

Bison Cheddar Topped Cauliflower Steaks

Thick cut and hearty cauliflower steaks are topped with melted cheddar and a savory bison, crimini mushroom and leek saute. It's healthy comfort food heaven.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

For the cauliflower steaks

  • 1 large head cauliflower, cut into thick slices (about 1 inch wide)
  • salt and pepper to taste
  • 1 teaspoon fresh thyme
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup Sargento sharp cheddar fine cut

For the bison topping

  • 1/2 pound ground bison
  • 1/2 tablespoon butter
  • 1/2 tablespoon extra virgin olive oil
  • 1 large shallot, thinly sliced
  • 1 leek, washed well, sliced lengthwise then thinly sliced into half rings
  • 3/4 pound crimini mushrooms, cleaned and left whole
  • 1/4 cup whole milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste

Instructions

For the cauliflower steaks

  1. Preheat oven to 375 degrees convection roast if you have that option or 400 degrees regular bake.
  2. Grease baking sheet with cooking spray and place cauliflower steaks on the baking sheet.
  3. Drizzle cauliflower with the olive oil, season with salt, pepper and the thyme and place into oven to roast for 15-18 minutes until starting to turn golden brown around the edges.
  4. Remove from oven, top each steak with the cheddar cheese, return to oven until melted and bubbly, about 3-5 additional minutes. Remove from oven and set aside.

For the bison topping

  1. While cauliflower roasts, heat a large skillet over medium-high heat.
  2. Add bison to the skillet and cook until browned breaking up the meat with a spatula. Drain any excess fat from the pan, transfer the bison to a plate and set aside.
  3. In the same pan, add the butter and olive oil.
  4. Add the shallot and saute for 1 minute until starting to soften and fragrant.
  5. Add the leeks to the pan and cook another 1-2 minutes until starting to soften.
  6. Add the mushrooms, give everything a good toss in the pan and let cook without stirring for about 5-7 minutes until mushrooms have given off all their liquid and start to brown.
  7. Reduce the heat to medium-low, return the bison to the pan, add the milk, cinnamon, nutmeg, salt and pepper, stir together and let cook another 2-3 minutes until thickened.
  8. Plate cauliflower and spoon bison mixture over top.
For more inspiration, check out the Sargento Pinterest page Pinterest.com/sargentocheese/ or visit www.sargento.com/Shredded for more information.

 

This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.

3 Comments

  1. Kim Beaulieu

    I love this recipe. I’m with you, when the cauliflower steak craze started I was all “it’s not steak”. Ha, I’m such an old fuddy duddy. Now I dig them and this one is delightful. I love that you covered it with bison and cheese. I’d be all over this. I’d probably gobble it up in no time flat. Your photos are gorgeous. I love pinning from your website.

    Reply

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