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.
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…
- Adjust oven rack to lowest position. Heat oven to 450°F.
- Discard outer leaves of the cauliflower and trim stem, so it’s flush with the florets.
- Cut the cauliflower in half from the top down through to the core.
- 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.
- Repeat the cutting with the other half of the cauliflower. You should have 4 steaks.
- 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.
- Cover baking sheet tightly with aluminum foil, and steam the cauliflower briefly for 8 minutes.
- Remove the foil and roast until bottoms of steaks are well-browned, 10 minutes.
- Gently flip steaks and continue to roast until tender and are well-browned, 8 minutes.
- Transfer steaks to a platter.
- Serve with a squeeze of lemon and pesto.
Serves 2. Double the recipe with 2 heads of cauliflower to serve 4.