Try cutting into this steak! As a kid, cauliflower was my least favorite of any vegetable. It was served up steamed with a spoonful of mayo (which I didn’t like either).

So eating cauliflower meant eating two of my least favorites things together. Double yuck.

As an adult, I grew up to tolerate cauliflower because of its health benefits (i.e., potential to affect some types of cancer), and realized I preferred it raw.

But eating them roasted as ‘steaks’ is a home run for me! The roasting produces tender, well-caramelized florets which makes this recipe not only doable but delicious.

“Cheddar” cauliflower is milder, slightly sweeter, and creamier that its white cousin

What’s In It…

  • One 2-lb. head of cauliflower (I like orange or “cheddar” cauliflower for a boost of orange antioxidants, and milder, slightly sweeter and creamier taste compared to its white cousin.)
  • 2 tablespoons Eden Organic® cold-pressed, unrefined safflower oil*
  • Kosher salt and coarsely ground black pepper (to taste)
  • Lemon wedges
  • 1 recipe of pesto, such as Walnut Cilantro (No Oil) Pesto or Anti-Aging Pesto

*I use safflower oil because it can tolerate the high heat.

How It’s Made…

  1. Adjust oven rack to lowest position. Heat oven to 450°F.
  2. Discard outer leaves of the cauliflower and trim stem, so it’s flush with the florets.
  3. Cut the cauliflower in half from the top down through to the core.
  4. Cut 1-1/2″ thick ‘steaks’ from each half. Some florets will become disconnected from the core, but you can still roast them alongside the steaks.
  5. Repeat the cutting with the other half of the cauliflower. You should have 4 steaks.
  6. Place steaks on a non-stick baking sheet and brush with oil. Sprinkle with salt and pepper to taste. Flip the steaks over and repeat.
  7. Cover baking sheet tightly with aluminum foil, and steam the cauliflower briefly for 8 minutes.
  8. Remove the foil and roast until bottoms of steaks are well-browned, 10 minutes.
  9. Gently flip steaks and continue to roast until tender and are well-browned, 8 minutes.
  10. Transfer steaks to a platter.
  11. Serve with a squeeze of lemon and pesto.

Serves 2. Double the recipe with 2 heads of cauliflower to serve 4.


Karen Owoc

I’m a Cardiopulmonary Rehabilitation Clinical Exercise Physiologist certified by the American College of Sports Medicine, KRON 4's weekly health expert, speaker, and author of my book on functional longevity, “Athletes in Aprons: The Nutrition Playbook to Break 100".

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