It started with Alicia Silverstone’s The Kind Life. She had a recipe for Cauliflower steaks. I decided that although I don’t really like raw cauliflower I should give this recipe a shot. Alicia spoke so highly of the dish.
Then after making the first batch I decided that I had done it wrong. I only had a couple actual “steaks” along with a lot of extra flowerets. The results were delicious, but not what I expected.
So I made a second batch, that was all it took to get me addicted to roasted cauliflower. I’m still not sure that I’m making cauliflower steaks correctly. But I’m eating entire heads of roasted cauliflower for dinner sometimes.
I find that roasting the cauliflower improves both the flavor and the texture of the vegetable. The flavor becomes sweet (I’ve been teasing my husband that it’s my new candy). The texture becomes soft with a crunchy exterior. I’m a fan of making it with olive oil and salt.
Or serving it with guacamole…
I’m still not sure if I’m really making cauliflower steaks, but this is how I roast my cauliflower now.
- Chose a head of cauliflower, the denser the head the better.
- Slice the cauliflower like you would a loaf of bread making 1/2” to 1” slices. Some pieces will form large “steaks”. Most slices will result in smaller flowerets.
- Oil a cookie sheet. I use Pam Olive Oil spray.
- Place slices and flowerets of cauliflowers on the cookie sheet. Spray with oil and sprinkle with salt.
- Bake cauliflower at 350F for 40 minutes, flipping over midway.
I’m actually a big fan of the smallest flowerets, they have a nice salty crunch to them and they don’t last long. Maybe one day I’ll have enough patience to do a proper recipe post with roasted cauliflower as a centerpiece.
What is your favorite way to eat cauliflower?