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 1/2 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 1/2 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 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 1/2 inches thick
- use a Cast iron skillet or grill pan
- roast one lemon, cut in half
- squeeze 1/2 lemon over gremolata save the other half to pass at the table
Cauliflower Steak for #MeatlessMonday
Cauliflower gets caramelized when it's roasted and topping it off with this pesto makes it hearty and delicious.
- 1 head cauliflower
- 8 oz can mushrooms
- handful of parsley
- 1/4 cup pine nuts
- 1/4 cup shredded parmesan cheese
- 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 teaspoon garlic salt
- 1/4 teaspoon to 1/2 black pepper
- pinch of red pepper flakes
- salt & pepper
- 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 1/2 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 1/2 a lemon into the mixture. Mix well. Top each steak with the mushroom gremolata & serve