Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
Forget a side of bland florets: These cauliflower steaks transform the veggie into the star of the show! A high-heat roast results in just-tender-enough cauliflower slices that are deeply caramelized and golden—even deliciously charred in spots! It’s a fantastic alternative for the vegetarians at your table, though meat eaters will be just as satisfied here. A touch of lemon pepper seasoning adds a welcome bright kick, though you could also try your favorite barbecue rub or blackening seasoning for a different spin.
How do you cut cauliflower into steaks?
Trim the very bottom stem from the cauliflower head and remove the leaves. Using a large kitchen knife, cut the head vertically in half. Working from the cut side out, cut each half into 1-inch-thick slices. Save any leftover cauliflower for roasting or stir frying!
Why is cauliflower steak called steak?
Though it isn’t meat, cauliflower steaks have a lot in common with regular beef steaks: They’re both thick cut, they’re both known for their caramelized crust, and they’re both fork and knife affairs. Other veggies like cabbage and eggplant can also get the steak treatment.
Is cauliflower good for you?
Cauliflower might seem a bit ho-hum, but it’s actually a nutrition powerhouse. It’s packed with fiber, folate, and vitamins C and K. To add cauliflower to more meals, try swapping it in for some of the potatoes in a mash or chopping it finely and stirring it into a vegetable soup or chili.
- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
Ingredients
- 1
large cauliflower head
- 3 tbsp.
olive oil
- 1 1/4 tsp.
lemon pepper seasoning
- 1 1/4 tsp.
seasoned salt
- 2 tbsp.
unsalted butter, cut into 1/2-inch pieces
- 1 tbsp.
chopped fresh parsley
Lemon wedges, for serving
- Nutrition Information
- Per Serving (Serves 4)
- Calories195 Fat17 gSaturated fat5 gTrans fat0 gCholesterol15 mgSodium536 mgCarbohydrates7 gFiber4 gSugar4 gProtein4 gVitamin D0 mcgCalcium55 mgIron1 mgPotassium641 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat the oven to 450°F with an oven rack in the upper third of the oven. Remove the outer leaves from the cauliflower head and cut vertically through the core into 4 (about 1-inch-thick) steaks. (Reserve the remaining cauliflower for another use.) Arrange the steaks in a single layer on a large rimmed baking sheet.
- Step 2Brush both sides of the steaks evenly with oil, and sprinkle with the lemon pepper seasoning and seasoned salt.
- Step 3Roast the cauliflower until the bottom side is golden brown, 18 to 22 minutes. Carefully flip the steaks over and continue roasting until tender, 8 to 10 minutes.
- Step 4Remove the steaks from the oven and transfer to a serving platter. Top each steak with butter and let stand for 2 minutes. Sprinkle with chopped parsley and serve with lemon wedges.
Tip: Serve these steaks with a drizzle of chimichurri, a dollop of tzatziki sauce, or on a bed of pesto!
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