Roasted Cauliflower Steaks
Caramelized on the edges, tender in the middle, and laced with subtly smoky spice, these vegan cauliflower steaks are a whole new way to flex your veg game. Serve them over butter bean puree with a drizzle of parsley sauce, or let the easy roasted slabs speak for themselves.
Servings: 5 Servings
Calories: 579kcal
Cost: $12
Equipment
- blender optional
Ingredients
- 2 large heads of cauliflower
- 2 teaspoons garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon coriander powder
- ½ teaspoon ground black pepper
- ¼ cup olive oil
- 1 ¼ teaspoons coarse salt or to taste
Optional Butter Bean Puree:
- 15 oz. Canned butter beans drained and rinsed
- 1 clove garlic
- 1 teaspoon thyme
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- ¼ cup tahini
- ¾ teaspoon salt or to taste
Optional Parsley Sauce:
- 1 ½ cups parsley washed, and roughly chopped
- 1 tablespoon lemon juice
- 1 teaspoon sumac
- 1 teaspoon Aleppo pepper flakes
- ½ teaspoon salt or to taste
- ⅓ cup extra virgin olive oil
Optional Garnish:
- ⅓ cup pine nuts toasted
- ⅓ cup pomegranate seeds
- ¼ cup parsley leaves
- 1 tablespoon nonpareil capers drained
- Fresh lemon zest
Instructions
For The Cauliflower Steaks:
- Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper. Slice each cauliflower head into ½-inch (just over 1-cm) thick slabs, keeping the cores intact so the slices hold together. You can either roast the edge pieces of the cauliflower that fall off or save them to use in another recipe. You should be able to get 2-3 intact steaks out of each cauliflower. Arrange the steaks in a single layer on the prepared baking sheet.
- In a small bowl, combine the garlic, smoked paprika, coriander, black pepper, and olive oil.
- Brush the mixture evenly over both sides of the cauliflower steaks.
- Roast for 20 minutes, flip carefully with a wide spatula, then roast for 12-15 minutes longer, until browned on the edges and tender in the center. When the cauliflower comes out of the oven, sprinkle it with salt to taste.
For the Optional Butter Bean Puree:
- Combine the butter beans, garlic, thyme, olive oil, lemon juice, tahini, and salt in a food processor or blender.
- Blend until completely smooth, adding a little water if you want a thinner puree.
For the Optional Parsley Sauce:
- Place the parsley, lemon juice, sumac, Aleppo pepper flakes, salt, and olive oil in a food processor.
- Blend until almost smooth, scraping down the sides as needed.
To Serve and Garnish:
- Serve the roasted cauliflower steaks over the butter bean puree, drizzled with parsley sauce.
- Garnish with pine nuts, pomegranate seeds, parsley leaves, capers, and lemon zest.
Notes
🍴 Slice, Slice Baby:
Use a sharp chef’s knife and cut straight down so the core holds the steak together. Sawing or angling the blade leaves you with sad cauliflower crumbs.
🔥 Uncovered Cauli Lover:
Skip covering the pan. High heat and open air create caramelized, crispy edges, not limp, steamed vegetables.
Nutrition
Calories: 579kcal | Carbohydrates: 33g | Protein: 13g | Fat: 47g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 29g | Sodium: 1586mg | Potassium: 1171mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2118IU | Vitamin C: 145mg | Calcium: 130mg | Iron: 5mg