Weeknight dinners can be a big deal for me since I try to cook for the blog. Some nights it is really nice to take it easy. Cauliflower steaks are an easy and beautiful dish. I can have a cauliflower steak and a salad and be a happy camper. This can also be a starter for a dinner party that is sure to amaze your guests. The caramelized edges are almost sweet and give fresh cauliflower a rich flavor that steaming will never achieve.
The key to making this work is heating the baking sheet first. Put it in the oven when you turn it on to preheat. This is a good tip for any oven roasted vegetables. putting cold vegetables on the the hot baking sheet sears them and adds a nice brown crisp.
Unfortunately, unless you are able to find a very large head of cauliflower, you will only be able to cut about 2 nice steaks from the center of the head. The rest will start to crumble and the florets will fall off. Cook them the same way, they just won’t look like the picture.
I would love to hear if you this works for you or if you have any other favorite vegetables that benefited from this method.
1 medium head of cauliflower
Salt & Pepper
Preheat oven and baking pan to 350 degrees. Cut 2, 1 inch thick slices from the center of the head of cauliflower. Brush all sides with olive oil and sprinkle generously with salt and pepper.
Once oven is preheated, carefully take out hot baking sheet and immediately place the steaks on the pan with tongs. It will sizzle a little. Place pan back in the oven and roast for about 10 minutes. Flip cauliflower steaks and bake for an additional 10-15 until steak is fork tender.
Enjoy straight from the oven or top with your favorite flavors.
Topping ideas: Parmesan Cheese, Herb Oil, Sriracha Mayo.