I seem to crave fruits and veggies during the summer months, and I bet you do too! With cauliflower currently in season, nothing could be easier than Roasted Cauliflower Steaks. They make a satisfying and hearty side dish and can even serve as the centerpiece of a meal. Think of them as vegetarian steaks!
Each head of cauliflower will make two or three “steaks,” depending on the size of the head. To cut the steaks, first peel away the green leaves, rinse the cauliflower, and cut a little off the bottom stem/stalk of the cauliflower. Be sure to leave the stem/stalk intact because it will hold the florets together!
The goal is to cut steaks from the middle part of the cauliflower. You can lay the cauliflower on its side and with one cut, take off the florets to the right of the stem. Then cut the first steak about 1/2 inch thick by cutting a slice through the florets and stem. Gently lay the steak on a parchment-covered baking sheet. Repeat. You should be able to cut one or two more steaks. Save the extra florets for the Cauliflower & Brussels Sprouts Au Gratin recipe coming up on FoodieOasis or your favorite cauliflower side dish!
It is time to season and roast the cauliflower. Brush each steak with olive oil. Sprinkle with salt and pepper. We all need a little extra spice in our life, right? Right! So add a little kick with some crushed red pepper flakes. Roast for 25-30 minutes at 425 degrees F. Then place them under the broiler (watching constantly) for a minute or two to add some color.
These are great just like this or herbify them with a little gremolata (click here for a gremolata recipe ) or pesto. (I know, herbify isn’t really a word, but it describes what came to mind when I made this version.) Enjoy!
- 2 heads of cauliflower
- 2 Tbsp. olive oil
- Salt and pepper
- Crushed red pepper flakes (optional)
- Preheat oven to 425 degrees F.
- Peel away any green leaves, rinse the cauliflower, and trim the stems.
- Leave the stems intact.
- The goal is to cut steaks from the middle part of the cauliflower. Lay the cauliflower on its side and with one cut, take off the florets to the right of the stem.
- Cut the first steak about ½ inch thick by cutting a slice through the florets and stem.
- Gently lay the steak on a parchment-covered baking sheet.
- Repeat. You should be able to cut one or two more steaks.
- Brush each steak with olive oil.
- Sprinkle with salt and pepper.
- (Optional) Sprinkle with crushed red pepper flakes.
- Roast for 25-30 minutes at 425 degrees F until barely tender.
- Then place under them under the broiler (watching constantly) for a minute or two to add some color.
- For added flavor, serve with gremolata or pesto.
© 2016 FoodieOasis
