Food & Drink

November 30, 2016

Recipe: Roasted Cauliflower Steaks

We’re on a self-imposed 30 day challenge here at South Florida Food and Wine of strictly plant-based foods, no alcohol, and no wheat. The reason is we over-indulged all summer and Labor Day Weekend seemed to be the cherry on the sundae. So drastic times calls for drastic measures. A reset is in order.

We love juicing at South Florida Food and Wine. Juicing is part of our daily routine, it gives us balance, as well as our ++ daily allowance of vegetables, which we would not get if we weren’t juicing. While juicing for us is convenient, and a big part of our lives, one cannot live on juice alone. You’ve got to chew.

Fresh Juices. photo credit:

Fresh Juices. photo credit:

Being on this 30-day plant-based challenge has tapped into our culinary creativity. While soups, salads, grilled and roasted vegetables are nothing new, we’ve discovered new flavor combinations, and new ways of preparing fruits and vegetables. This however, just like juicing takes a tremendous amount of planning and preparation. If you don’t plan, and don’t prep you’ll be ready to chew your arm off come meal time because nothing is ready, and you’ll slip right back into eating what is easy and convenient.

For the third time this week we’ve indulged in our new find, roasted cauliflower steak with roasted garlic. Just like you would smear butter, our new go-to accompaniment is roasted garlic. We slather this all over the cauliflower streak for a good healthy dose of flavor and indulgence. We roast the garlic and cauliflower together at the same time and when done 45 minutes later we’ve got an incredibly satisfying dinner that’s crazy good whether you subscribe to the plant-based lifestyle or not.

Roasted Cauliflower Steak and Roasted Garlic  photo credit:

Roasted Cauliflower Steak and Roasted Garlic photo credit:

Recipe: Roasted Cauliflower Steaks
1 head cauliflower, washed
1 cup olive oil, more or less to taste
salt & pepper to taste
1/2 fresh lemon, seeded
cutting board
chef knife or serrated bread knife
oven-dish/pan with sides (in case the olive oil drains)
aluminum foil

  1. Preheat oven to 450 degrees F*. Line a baking sheet or oven pan with sides with aluminum foil.
  2. Place the cauliflower onto a cutting board cut into 4 steaks even in thickness. Arrange the steaks onto the prepared pan. Drizzle olive oil over the steaks, squeeze lemon over steaks, season to taste with salt &  pepper.
  3. Roast in oven for 25 minutes, carefully turn steaks over with a spatula, and continue to roast for 25 minutes more until stalks are tender and steaks are golden brown. If steaks break at the turnover, it’s okay, you can either assemble the steak back together at plating or serve as florets.
  4. For those wanting a perfect char on their steaks, set the oven to broil, bring up to temperature. Move an extra oven rack to the broil level. Move the roasting pan to the broil rack. Broil to the perfect char, approximately 2-2.5 minutes. Keep an eye on the time, don’t leave to “cook” in the broiler or it’ll burn.
*all ovens are different, some ovens heat/cook hotter than others; you may need to adjust the temperature to 400°F or 425°F if you find 450° is too much heat

Click here for the roasted garlic recipe

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  1. [...] Click here for Roasted Cauliflower Steaks recipe [...]

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