Oven-roasted cauliflower steaks are a hearty and satisfying meal. Prepared with simple seasoning, gooey mozzarella and homemade arugula-basil pesto. Served with some green beans or rice, they make a perfect mid-week meal.
First, there was a meat steak, then came the celery steak and now we have the cauliflower steak. A real evolution in food. Wink. I love beef steaks but I also need changes and versatility in my diet. I like the food and dishes that inspire me and look and taste good.
I’ve tried steamed, raw and roasted cauliflower. I cooked it in soup, risotto and hash, as well. I simply love it. If you are also a cauliflower fan, you might like this whole roasted cauliflower head, a healthy cauliflower crust Cottage pie or this cauliflower crust pizza. They all taste amazing, however, this time, I made “steaks”.
These cauliflower steaks are tender on the inside with a golden crust, as a delightful contrast in textures. Since cauliflower has a mild flavour, I combined it with a delicious green pesto and some mozzarella cheese.
Instead of buying the pesto, I quickly made one myself. Combine some greens, such as arugula and basil, with some pine nuts or almonds, olive oil, salt and there you go. Pesto is ready. Already a small spoon of it adds unbelievably plenty of flavour.
If you want something more, then you might like to combine them with this Thai style green curry paste. Packed with flavour, freshness and spice at the same time. Or, you can simply season it with cayenne pepper, cumin or turmeric. Pick your favourite spice.
Cauliflower steak tips
Select a large head of cauliflower that looks fresh and feels quite heavy for its size. When cutting the “steaks”, try to make them 2 cm thick. This will help to keep the form.
Also, when a floret falls off and rolls away, simply put it back in the right place. Nobody will notice that since you’ll cover it with some pesto and then “glue” it with cheese. Wink. Perfect, isn’t it?
Do not turn the steaks during baking time, since they are liable to break if you flip them. And of course, we want a nice looking steak, right?
Keep the remaining florets for a soup, salad, snack or some other side dish.
Now that you know all the secrets of how to make great cauliflower steaks, find the right way to serve them. I served them with steamed green beans. However, they also pair great with rice, lentils, chickpeas, sauces and dips. And do not forget the cheese. Wink.
Ingredients for 2 portions of oven-roasted cauliflower steaks:
- 4 cauliflower slices (2 cm thick)
- olive oil
- salt and pepper
- 2 tsp of sweet paprika powder
- 2 mozzarellas
- 250 g green beans
- 1/2 lemon
Ingredients for pesto:
- 2 handfuls of arugula
- 1 handful of basil
- 50 g pine nuts
- 2 Tbsp of parmesan cheese
- a pinch of salt
- 3 Tbsp of olive oil
- cold water as needed
To begin, preheat the oven to 220º C and prepare the cauliflower steaks. Firstly, remove the outer leaves from the cauliflower head. Secondly, trim off the stem leaving the core intact. Thirdly, cut directly through the middle of the head (from top to the bottom through the core) and cut two 2 cm thick slices from each half.
Furthermore, lay the “steaks” on a baking sheet lined with baking paper. If any of the florets fall off the “steak”, simply place it back to complete the piece. Drizzle them with some olive oil and season with salt, pepper and sweet paprika. Put in the oven for 20 minutes or until the core gets tender.
Meanwhile, combine arugula, basil, pine nuts, parmesan cheese, salt and olive oil and blend until well combined and almost smooth. You might add a splash of cold water to make it even smoother.
Also, wash and trim the green beans. Place them in a pot or pan, cover halfway with water and cook for 10-12 minutes. Slice the mozzarellas into 5 mm thick slices and keep them aside.
Once the cauliflower steaks are tender, take them out of the oven and spread a spoon of pesto on each of them and lay the mozzarella slices on top. Put the sheet back in the oven and roast for 5 more minutes or until the cheese is melted and bubbly and a golden-brown crust forms.
Then, drain the green beans and rinse them briefly under cold running water. Place the beans in a bowl, drizzle them with olive oil, sprinkle with some salt and squeeze some lemon juice on top. Toss to combine.
Finally, arrange the beans onto two plates and add the oven-roasted cauliflower steaks next to them.
Enjoy.
