Roasted Cauliflower Steak Recipe

Roasted Cauliflower Steak is a vegetarian dish made by cutting a whole cauliflower head into thick slices or steak-like slabs and then roasting them in the oven until they are tender and caramelized on the outside. The steaks are typically seasoned with salt, pepper, and other herbs or spices, and served as a main dish or as a great side dish. They are a healthy and flavorful alternative to meat steaks, and can be served with a variety of simple sauces and accompaniments.

Purchase a large head of cauliflower or two smaller heads. Half is used for the steaks and half is mashed. Cooking the garlic along with the cauliflower florets will remove the raw edge and make it more tender.

This easy recipe is a great way to enjoy the entire cauliflower and serve a healthy and delicious meal. Thick slabs of seasoned cauliflower are roasted and served over a bed of mashed cauliflower, spinach, and pomegranate. The honey sriracha is a flavorful sauce which caramelizes creating an amazing taste and texture. It is another delicious way to serve this vegetable especially if you like the spicy flavor. This flavorful dish is perfect as a vegetarian main course or served alongside beef, chicken or pork chops. The flavor is unbelievable. With the rest of the cauliflower we’ll serve it up mashed.

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Ingredients

• 1 large head cauliflower
• 2 medium garlic cloves, peeled
• 1 tablespoon Butter
• 1 tablespoon Cream cheese
• 1 tablespoon water
• Sea salt, black pepper, to taste 
• 1 cup spinach
• 1/2 cup pomegranate seeds

Honey Sriracha Sauce:

• 2 tablespoons sriracha
• 1/2 c. honey (preferably local)
• 3 tablespoons soy sauce
• 2 garlic cloves, minced

Equipment

• Cutting board and sharp knife
• Baking dish
• Food processor (or large bowl with a potato masher)
• Large pan
• Small bowl

Instructions

1. Preheat oven to 425°F. Line a rimmed baking sheet with a piece of parchment paper or a silicone baking mat. Set side.
2. Using a sharp knife, slice one-half of the cauliflower into thick steaks and the other half into florets.
3. Add florets and 2 garlic cloves to large pan. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until cauliflower is fork tender, approximately 15 minutes.
4. Drain well. 
5. Place cooked and drained broken florets into a food processor. Add butter, cream cheese, and one tablespoon water. Season with salt and black pepper, to taste, and process until smooth and creamy. Taste and adjust seasonings as desired.
6. In a small bowl, combine sriracha, honey, soy sauce and minced garlic.
7. Generously brush the thick cauliflower slices with honey sriracha sauce. 
8. Roast cauliflower steaks for 15 minutes on prepared baking sheet flat side down. Flip and roast the other side of the steaks an additional 5-10 minutes until you see some crispy edges. 
9. While cauliflower is roasting, sauté the spinach in a small amount of olive oil or avocado oil over medium heat. 
10. To serve, place mashed cauliflower on serving plate. Add spinach. Place a golden brown cauliflower steak on top and sprinkle with pomegranate seeds.  Enjoy!

Storage Instructions

Store any leftover cauliflower steaks in an airtight container and refrigerate for up to 3 days.

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