Approximate Nutritional Information (Per serving):
Calories 750, Fat 49g, Sat. Fat 22g, Trans Fat 1.5g, Cholesterol 220mg, Sodium 1920mg, Total Carbohydrate 14g, Fiber 3g, Sugars 6g, Protein 60g
ALLERGEN CALLOUTS: Tree Nut Free, Peanut Free, Egg Free, Soy Free
Preheat oven to 425°F.
Trim the leaves away from the cauliflower and discard. Slice lengthwise through the core into 4 flat “steaks”. Slice remaining cauliflower fine and place in a microwave-safe bowl with ¼ cup of water. Cover with plastic wrap and microwave for 3 minutes. Let cool, then drain.
Dice the bacon and place in a large sauté pan on medium-high. Cook until brown and crispy, stirring occasionally, about 10 minutes. Drain bacon and save the grease to sauté the sliced cauliflower.
Combine the cooked chopped cauliflower with the cooked bacon, Cheddar cheese, ½ cup of the sour cream and half the scallions. Set aside.
Heat the bacon grease and add the cauliflower ‘steaks’ and brown on one side. Place on a sheet pan with the brown side up and top with the cauliflower and cheese mixture.
Season the steak with the steak seasoning, about 1 teaspoon on each side. Then sauté in the same pan that you cooked the cauliflower over medium-high heat until browned on both sides.
Place the steak next to the cauliflower on the same sheet pan and place in the oven. Cook until the cheese is melted and the steaks are reach a minimum internal temperature of 145°F. Remove from the oven and let sit 5 minutes before serving.
While the steaks are cooking, make the sauce; drain the fat from the sauté pan and add in ¼ cup water, bring to a boil and scrape up the brown bits from the pan. Add the Worcestershire and reduce down by half. Stir in remaining sour cream, the mustard, salt and pepper. Remove from the heat and stir until fully combined.
Serve the steaks with the baked cauliflower, sauce and remaining sliced scallions as garnish.