Roasted cauliflower steaks
Despite the fact that the kitchen is my kingdom and I could stay in it all day long, sometimes I lack the time and I have to focus on quick meals. I often make dishes that are tasty and quick to prepare, especially during the week, when I have little time for cooking. All kinds of stews and dishes that can be made in the oven are quick-to-prepare and at the same time super easy. Baked vegetables are undoubtedly easy and not very laborious dishes to make, and below, I invite you to try one such roasted vegetable.
The recipe for roasted cauliflower steaks will appeal to those of you who like a combination of vegetables, cheese and herbs. When it comes to spices, in this particular recipe, I opted for fresh rosemary, garlic and chili pepper. I start the preparation of cauliflower steaks by removing the leaves from the cauliflower, cutting it into thick pieces and brushing it with a mixture of spices, cheese and olive oil. Each piece of cauliflower can be brushed on both sides at once, but I first do it for one side only and finish the other side only after placing the cauliflower on a baking tray. To do so, I use a silicone brush, but if you don’t have one, you can do it with your hands.
I bake the cauliflower steaks on a baking tray for 40 minutes, because after that much time the parmesan cheese is nicely baked and the cauliflower itself is soft. What to serve cauliflower steaks with? Roasted cauliflower steaks will prove themselves as a side dinner dish or as a main course, served, for example, with some yoghurt. Here are some suggestions for side dishes with which cauliflower steaks can be served:
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Ingredients for roasted cauliflower steaks.
- 600 g cauliflower
- 1/2 teaspoon of Himalayan salt
- 1 teaspoon Gochugaru chili pepper
- 8 tablespoons of olive oil
- 50 g grated parmezan cheese
- 1 big clove of garlic
- 2 rosemary springs
How to make roasted cauliflower steaks.
Combine the olive oil, salt, Gochugaru chili, mashed garlic, chopped rosemary leaves and half of the grated parmesan cheese in a small bowl.
Cut the cauliflower into about 2 cm thick pieces, then rub one side of each piece with the ingredients in the bowl. Once done, place the cauliflower steaks on a baking tray with the brushed side down. Next, brush the other side of the cauliflower steaks and sprinkle it with the remaining parmesan cheese. Preheat the oven to 180 degrees Celsius and, when hot, insert the cauliflower. Roast the cauliflower steaks for 35-40 minutes, without turning them over during baking. Serve baked cauliflower steaks hot or warm with yoghurt or your favourite dip.
Good to know when making roasted cauliflower steaks.
The weight of cauliflower I provided in the list of ingredients is after removing the leaves.
Line the baking tray on which the cauliflower is to be baked with baking paper.
The Himalayan salt can be replaced with iodized salt. I suggest using a smaller amount, because it is definitely saltier than Himalayan salt.
I grated the parmesan cheese on a medium-sized grater.
Gochugaru chili pepper is a Korean chili pepper, which after drying and grinding usually has a loose form, somewhat similar to coarse-ground chili flakes. It is a hot pepper, used in Korean cuisine as an addition to soups, kimchi or salads. In this recipe, the Gochugaru chili pepper can be easily replaced with any other chili pepper.
Do you like dishes from cauliflower? If so, try our recipe for Cauliflower curry.
