Roasted cauliflower steaks is a game-changer for me! Try it and see why.
A few years ago I finished a round Whole 30. In a nutshell, it is an elimination diet that lasts for 30 days.
Grains are not allowed, so I had to say bye-bye to rice. I needed to substitute something for rice.
Cauliflower “rice” was the answer.
I have never been a fan of cauliflower. Chopped up into “rice”, it smelled weird and a bit off to me, and the particles were so small, you will know that it is, well, NOT RICE!! No matter how I cooked it. For a rice-loving person, that was not good.
Then I started on this 2-week detox of mine, and cauliflower was one of the allowed vegetables. I knew that I didn’t want to make cauliflower rice ever again, so I decided to try slicing them into “steaks” and roasting it. We have a love-affair with roasted vegetables in the household; I make it often with broccoli, potatoes, carrots and sweet potatoes.
Roasted cauliflower steaks DID NOT DISAPPOINT!! It was soft inside, with the ends of the florets a bit crunchy. A bit of scallion ginger garlic sauce took it over the top. Soooo good!!
The trick is to make sure you roast it long enough, around 30 minutes in a hot oven to make sure that it is cooked through and that weird smell is lost.
Let’s make roasted cauliflower steaks!
Preheat the oven to 400°F/200°C.
Get a cauliflower, slice it carefully into steaks. The pictures are for one serving, but when I make a whole cauliflower, I would usually get just 2 steaks (where the stalk is) and just bunch together the rest to look as “steak”-like as possible.
Arrange on your baking sheet, brush each side with olive oil and then season with salt and pepper.
Bake for 30 minutes in the middle of your oven. I didn’t see the need to flip them, they browned on both sides just as well.
Make the ginger scallion garlic sauce
This is a riff from my favorite ginger scallion sauce made by David Chang. I added some garlic because I like it, and used olive oil because that is allowed in my detox diet.
Chop the scallions as finely as you can. Grate the ginger. Mince or press the garlic.
Mix everything in a small bowl, add the oil and season with salt, pepper, and a bit of white balsamic vinegar or white wine vinegar. Set aside until needed. This will also keep in the refrigerator for a few days.
Note: This is so good on noodles, on meats, fish, well, basically most everything savory. Try it!
Once the cauliflower steaks are done, drizzle with some ginger scallion ginger sauce and serve. I have this a side dish to fish or chicken. Sooo good!
If you like this recipe and would like to save it for future reference, here is a pinnable image.
Calories
Fat
Carbs
Protein
Tweety
Yields 2-3 servings as a side dish
Soft on the inside, crunchy and caramelized on the outside. These roasted cauliflower steaks are a scrumptious side dish to your next meal!
5 minPrep Time
30 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1 cauliflower head, sliced into “steaks”
- Olive oil (I used garlic-infused olive oil)
- Salt and pepper
- 2 tablespoons olive oil
- ¼ cup chopped scallions
- 1 thumb-sized ginger/1-inch piece – grated or chopped finely
- ½ teaspoon white balsamic vinegar or white wine vinegar
- 1 small garlic clove, minced or passed through a garlic press (omit if you don’t like garlic, or don't put in the whole clove for a less pungent taste)
- Salt and pepper
Directions
- Preheat your oven to 200°C/400°F.
- Arrange the cauliflower on your baking sheet, brush each side with olive oil and then season with salt and pepper.
- Bake for 30 minutes in the middle of your oven. I didn’t see need to flip them, they browned on both sides just as well.
- Mix everything in a small bowl. Set aside until needed. This will also keep in the refrigerator for a few days.
Notes
Note: The ginger scallion garlic sauce is so good on noodles, on meats, fish, well, basically most everything savory.
