Garlic Roasted Cauliflower Steaks Recipe with Basil Oil (Plant-Based)

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.

Garlic Roasted Cauliflower Steaks with Basil Oil

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

This recipe plays on the flavors of pesto. If desired, you can top the finished "steaks" with a sprinkle of store-bought or homemade dairy-free parmesan. You can also substitute store-bought vegan pesto for the basil oil for ease, or homemade dairy-free pesto for a little more pizzazz.

Author: Contributed

Recipe type: Entree

Cuisine: American

Serves: 4 "steaks"

Ingredients

Basil Oil

1 cup basil leaves (can sub parsley or other favorite herbs)
½ cup grapeseed oil or olive oil, chilled

Cauliflower Steaks

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)

Instructions

Basil Oil

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.

Cauliflower Steaks

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.