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
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.