This is a post about what not to do when making cauliflower steaks - you'll see why as you read on...I've always wanted to roast cauliflower steaks. I've seen it done several times on TV, so I thought I would give it a shot. I'm a decent home cook, so pretty sure I can figure this thing out!
I sliced the cauliflower vertically into ½ thick slices, but the "steaks" would just fall apart. (mistake #1)....off to the store to get another head of cauliflower..... I made the "steaks" 1 ½ inches thick. They held together just fine. Bonus...I won't have to cut up cauliflower for roasting tomorrow...right? 😀 This link will give you much better instruction on how slice a cauliflower correctly! click here
Next, I brushed them with olive oil and sprinkled with salt & pepper. I placed them on an air insulated aluminum sheet pan (mistake #2) and baked them at 425 for about 20 minutes and they turned out perfectly caramelized.
Wait....that didn't happen. I put the steaks on the cookie with some sliced lemons (mistake #3). After 10 minutes I removed them from the oven and went to flip them, but there wasn't any caramelization....hmmm, ok - back in the oven they went. I checked them again after another 10 minutes and still nothing....but the tops of the steaks began to brown nicely. Bottom? Nothing. Another 10 minutes. Nothing....but the tops were pretty. Finally figured it out - when you make this at home, don't use an air insulated cookie sheet! It does not allow caramelization - plus the lemons just made the cauliflower steam. Picture perfect? I think not.
However as you can see, it really wasn't that tragic! 😉 While all of the caramelization was supposed to be happening, I sliced and chunked some mushrooms - sautéed them, the last five minutes I added a palmful of pine nuts and allowed them to sauté along with the mushrooms. I mixed this with some chopped parsley & shredded Parmesan cheese.
Caramelization or not, the steaks were done and I served them topped with the mushroom gremolata. However, here's another don't....though the lemons look beautiful on the plate (mistake #4), squeeze half of one lemon into the mushroom mixture, rather than serve on the plate - if you squeeze the entire lemon onto the cauliflower it's too acidic.
So are you wondering why I'm posting this? Because even with all of the mistakes I made, this is a delicious meatless meal. The cauliflower steaks are thick and satisfying. The mushrooms & pine nuts add great texture & flavor. My hubby and I both really enjoyed this meal.
Let me make this much easier for you! Preheat the oven to 425 - when you roast the steaks use a grill pan or cast iron skillet - it will brown perfectly. I served this meal simply with a baked sweet potato and it was delicious!
To recap the do's -
- slice vertically 1 ½ inches thick
- use a Cast iron skillet or grill pan
- roast one lemon, cut in half
- squeeze ½ lemon over gremolata save the other half to pass at the table
Cauliflower Steak for #MeatlessMonday
Ingredients
- 1 head cauliflower
- 8 oz can mushrooms
- handful of parsley
- ¼ cup pine nuts
- ¼ cup shredded parmesan cheese
- 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ teaspoon garlic salt
- ¼ teaspoon to ½ black pepper
- pinch of red pepper flakes
- salt & pepper
Instructions
- Preheat the oven to 425
- Wash the cauliflower, before removing any leaves, stand it on end and slice off the round end, set aside. Slice the first "steak" about 1 ½ inches thick, continue slicing - each head of cauliflower will make about 3 steaks. After slicing, remove the green leaves and a portion of the tough core - you have to be careful not to remove too much as the florets are attached to the core. Click here for additional instructions
- Brush steaks with olive oil, season with salt & pepper and place on a grill pan in the oven. Turn after 10 minutes or when golden brown.
- While the cauliflower is roasting, quarter & slice the mushrooms. Heat a skillet over medium heat on the stove, when hot add the butter & mushrooms. Season with garlic salt, black & red pepper. Stir occasionally. When the cauliflower is nearly done, add the pine nuts to the pan and sauté.
- Mince the parsley & shred parmesan, place in a small bowl.
- Remove the cauliflower steaks from the oven. Place on plates.
- Place the mushroom & pine nuts in the bowl with the parsley & cheese, squeeze ½ a lemon into the mixture. Mix well. Top each steak with the mushroom gremolata & serve
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Nutrition
April says
I've been wanting to try my hand at cauliflower steaks for awhile now. Thanks for letting me know about your mistakes, so hopefully my first time will go more smoothly. 🙂
Bowl Me Over says
I hope you do April, we really enjoyed them! Even the mistakes are yummy, gotta love that! 😀
Jean | DelightfulRepast.com says
Debra, I'm going to have to try this one soon. I love meatless meals, and this looks like one that will even make my husband happy (though he *will* end up eating cheese and crackers and a bowl of cornflakes a couple hours later -- he just does that!).
Bowl Me Over says
Hahaha! Yep, sometimes they just do that! My hubby was a real fan of this one, I think it was the mushrooms on top - that made it more "meaty"!!
Platter Talk says
I've been hearing lots about cauliflower steak but have yet to make it; your rendition looks scrumptious! Thanks for the great recipe and inspiration!!
Bowl Me Over says
Thanks guys - I really appreciate you stoping by!
christine says
I love this post! I'm a big believer in showing our mistakes and how something great can eventually come out of it. Glad you finally figured it all out because it sounds delish. I love roasted cauliflower but haven' t served it in "steak" form.
Bowl Me Over says
I so agree Christine, I think it's important to show you don't have to throw in the towel just because it doesn't turn out right. I hope you give this a try - it's a fun cauliflower twist and super yummy meal!
Chrisy @ Homemade Hooplah says
This is so creative! A nice way to feed the cravings in a healthy way 😀
Brandon @ Kitchen Konfidence says
Cauliflower steaks are so satisfying. I just love the golden bits 🙂 HNY!!
Bowl Me Over says
Thanks Brandon! Happy New Year to you too and thanks so much for stopping by!
Marye says
This looks fantastic, I am going to need to try this for sure!
Bowl Me Over says
Wonderful - you're going to love this easy & light meal. Perfect way to start the New Year!
Kacey @ The Cookie Writer says
I feel our readers cherish our mistakes because this way, they now know how to avoid them!! I have no shame sharing my failures, but thankfully yours worked out perfectly! I love cauliflower steaks and mushrooms are a great addition!
Bowl Me Over says
Thanks Kacey - I think it's good sometimes to not take ourselves too seriously either. Makes life more fun that way! 😀
Lauren says
Yum! Those mushrooms on top look perfect!
Bowl Me Over says
Mushrooms are soooo my weakness!
Peter @ Feed Your Soul Too says
This looks awesome. Totally on my to do list!
Bowl Me Over says
Great - after you give it a try, I'd love to hear what you think, thanks Peter!!
Patty Haxton Anderson says
I really needed to see the tutorial on cutting up the head of cauliflower. I would have massacred it. This sounds so delicious despite your trials.
Bowl Me Over says
Thanks Patty - the tutorial helped a lot and hey...most of my chopping was done for the cauliflower soup I made, LOL!
justine @ Full Belly SIsters says
I LOVE cauliflower steaks! Your version looks just fabulous!
Bowl Me Over says
Thanks Justine! Sure appreciate you stopping by!
KC the Kitchen Chopper says
That mushroom topping for the cauliflower steaks sounds amazing. I could top lots of proteins with that.
Bowl Me Over says
You'll enjoy it KC - quite delicious and lots of crunch & flavor.
kellie@foodtoglow says
Love your honesty! Great little recipe for a much-loved new classic:-)
Bowl Me Over says
Thanks Kellie, not afraid to say I rarely get it right the first time 😀