This recipe for roasted cauliflower steaks was inspired by two different recipes: one from New York City chef Dan Barber and one from allrecipes.com. It merges elements from both, for a simple, unique, and delicious way to enjoy cauliflower. If you struggle with cutting the steaks, don’t worry. It’s really just a fun presentation. The cauliflower will taste just as delicious if broken into florets rather than sliced.
Why You’ll Love these Garlic Roasted Cauliflower Steaks
- Oh So Flavorful: Roasting the cauliflower caramelizes it, bringing out a naturally sweetness that most people love.
- Suits Almost Every Special Diet: Need a top allergen-free, vegan, paleo, keto dish? This recipe naturally fits all of these needs but uses “normal” healthy ingredients.
- Elegantly Easy: The presentation looks impressive, but this dish is so simple to make.
- Meatless Main: It’s a great option for a vegan or vegetarian night.
- Versatile: I’ve included some pairing suggestions below, but this recipe can be coupled with a wide range of dishes. You can even chop up the leftovers to feature in tomorrow’s lunch bowl.
Servings Suggestions
- Pairings: Cauliflower “steaks” can be cut in half and served as sides with actual steaks or chicken. Or you can serve them as the main with a side salad or steamed asparagus and white or brown rice. Season the vegetables and rice, and then drizzle everything with the basil olive oil.
- Garnish: You can top the finished “steaks” with a sprinkle of store-bought or homemade dairy-free parmesan.
- Pesto Option: You can also substitute store-bought vegan pesto for the basil oil for ease, or homemade dairy-free pesto for a little more pizzazz.
Special Diet Notes: Roasted Cauliflower Steaks
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.
Garlic Roasted Cauliflower Steaks with Basil Oil
This recipe plays on the flavors of pesto, which pair perfectly with the caramelized flavor of roasted cauliflower. It's a great dish to serve when you need to accommodate a range of dietary needs.
Ingredients
Method
Basil Oil
- Bring a pot of water to boil. While that is heating, make an ice bath by filling a large bowl with water and ice.
- Add the fresh basil to the boiling water and cook for 1 minute. Immediately remove the basil with a slotted spoon and place it in the ice water. This process blanches the basil to bring the color to life and remove the overly grassy taste.
- Thoroughly dry the basil with a tea towel.
- In a blender, puree the basil and oil until smooth.
Cauliflower Steaks
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Remove the outer green leaves from the cauliflower and trim the stem to make it flat, but leave as much intact as possible.
- Place the cauliflower stem side down, and cut in half (starting at the top of the florets, and cutting through the stem at the bottom) with a large knife. Cut two 1½-inch “steaks” from each half, so you end up with 4 “steaks.” Any remaining florets can also be roasted.
- Place the cauliflower "steaks" on your prepared baking sheet.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, flakes, salt, black pepper, and crushed pepper or paprika.
- Brush half of the olive oil mixture over the tops of the cauliflower steaks. Flip the "steaks," and brush with the remaining olive oil mixture.
- Roast the cauliflower for 15 minutes. Gently flip each "steak" and continue roasting until browned, about 15 to 20 minutes.
- Serve topped with the basil oil. Optionally garnish with parsley.
Nutrition
Tried this recipe?
Let us know how it was!More Ways to Enjoy Cauliflower that aren’t “Rice”
Plant-Based Ranch Salad with BBQ Roasted Cauliflower
Vegan Cauliflower Queso
Sweet & Spicy Korean Cauliflower Bites
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