Cauliflower Steak Recipe
Cauliflower cut thick and roasted — Roasted Cauliflower Head, Panko-Crusted Cauliflower Steaks, Loaded Cauliflower Steaks — easy weeknight dinners.
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Roasted Cauliflower Head
Gorgeously crusted on the outside, soft on the inside. It’s simple, inexpensive, and will take on any flavor you throw at it. 👨🍳🤝
Eli SilvermanIngredients
- 1 Whole Cauliflower Head
- 1/2 cup Olive oil
- to taste Kosher salt
Instructions
- 1Preheat oven to 375F and trim away the leaves at the bottom of the cauliflower head
- 2Carefully cut off and remove the stem and tough core (Be careful to keep the head in one piece!)
- 3Rinse and pat dey the head and drizzle olive oil all over it. Rub it in with your (washed) hands until the cauliflower is well coated
- 4Season all sides liberally with salt. If you’re feeling like you want more, add fresh garlic, thyme, pepper, or other seasonings as you see fit.
- 5Place the cauliflower florets-side up on a baking sheet and cover tightly with aluminum foil. Cook for 30 minutes, covered.
- 6Remove the foil and cook for an additional hour or until golden brown on the outside. A knife should easily go in and out of it.
- 7Enjoy 🤯
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Open in Pepper →Thick Slices Of Cauliflower Turn Golden
A head of cauliflower sliced thick holds together in the oven and comes out with browned, crisp edges and a tender middle. It feels like a real plate of food, not a side dish pushed to the edge.
Cooks on Pepper reach for these when the meat budget is thin, when somebody at the table doesn't eat meat, or when they want the oven doing the work while they finish the rest of dinner.
Every recipe here starts with one head of cauliflower. There's Roasted Cauliflower Head and Whole Roasted Cauliflower with just olive oil and salt, Panko-Crusted Cauliflower Steaks with Parmesan, Loaded Cauliflower Steaks, a lemon-pepper Cauliflower Steak, and Cauliflower Steak with Italian Pesto and Coconut Garnish.
Quick Tips
- 1
Slice through the core
Stand the head stem-down and cut 1-inch slabs straight through the middle so the core holds each steak together. You'll get 2 to 3 good steaks per head.
- 2
Preheat the pan
Put the sheet pan in the oven while it heats to 425°F, then lay the steaks on the hot metal for a browned underside.
- 3
Oil both sides
Brush about 1 tablespoon of olive oil per steak on each side, plus salt and pepper, so the edges crisp instead of drying out.
- 4
Flip once halfway
Roast 15 minutes, turn carefully with a wide spatula, then roast 10 to 15 more until a knife slides through the stem.
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