This recipe for roasted cauliflower steaks was inspired by two different recipes: one from New York City chef Dan Barber and one from allrecipes.com. It merges elements from both, for a simple, unique, and delicious way to enjoy cauliflower. If you struggle with cutting the steaks, don’t worry. It’s really just a fun presentation. The cauliflower will taste just as delicious if broken into florets rather than sliced.
Special Diet Notes: Roasted Cauliflower Steaks
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.
- 1 cup basil leaves (can sub parsley or other favorite herbs)
- ½ cup grapeseed oil or olive oil, chilled
- 1 large head cauliflower, sliced lengthwise through the core into 4 'steaks'
- ¼ cup olive oil
- 1 tablespoon fresh-squeezed lemon juice
- 4 cloves garlic, minced
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon crushed red pepper flakes, paprika, or smoked paprika
- Parsley, for garnish (optional)
- Bring a pot of water to boil. While that is heating, make an ice bath by filling a large bowl with water and ice.
- Add the fresh basil to the boiling water and cook for 1 minute. Immediately remove the basil with a slotted spoon and place it in the ice water. This process blanches the basil to bring the color to life and remove the overly grassy taste.
- Thoroughly dry the basil with a tea towel.
- In a blender, puree the basil and oil until smooth.
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Remove the outer green leaves from the cauliflower and trim the stem to make it flat, but leave as much intact as possible.
- Place the cauliflower stem side down, and cut in half (starting at the top of the florets, and cutting through the stem at the bottom) with a large knife. Cut two 1½-inch “steaks” from each half, so you end up with 4 “steaks.” Any remaining florets can also be roasted.
- Place the cauliflower "steaks" on your prepared baking sheet.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, flakes, salt, black pepper, and crushed pepper or paprika.
- Brush half of the olive oil mixture over the tops of the cauliflower steaks. Flip the "steaks," and brush with the remaining olive oil mixture.
- Roast the cauliflower for 15 minutes. Gently flip each "steak" and continue roasting until browned, about 15 to 20 minutes.
- Serve topped with the basil oil. Optionally garnish with parsley.