roasted cauliflower steaks
These roasted cauliflower steaks are seared with cumin butter for a crispy crust and finished in the oven for a perfectly cooked texture. Serve with a fresh lemony yogurt sauce and garlicky, spicy, extra-crunchy breadcrumbs!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Main
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Ingredients
yogurt sauce:
- 1 cup whole milk yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- kosher salt
- freshly ground black pepper
roasted cauliflower steaks:
- 2 small heads of cauliflower
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tsp cumin
- kosher salt
- freshly ground black pepper
garlicky breadcrumbs:
- 1 tbsp olive oil
- 1 garlic clove, grated
- 1/4 tsp chile flakes, plus more to taste
- 1/2 cup panko breadcrumbs
- kosher salt
- freshly ground black pepper
- zest of 1 lemon
- 1/4 cup finely chopped parsley
Instructions
- To make the yogurt sauce, combine yogurt, lemon juice and olive oil in a small bowl and whisk until smooth and creamy. Season to taste with salt and pepper. Cover and chill until ready.
- Preheat oven to 425°F. Line a baking sheet with foil and set aside.
- Remove the outer leaves from the cauliflower head and trim the stem flat. Slice the cauliflower head in half lengthwise, through the center. Cut a 1 1/2-inch thick steak from each half; save remaining florets for another use.
- Heat olive oil in a large skillet over medium-high heat. Add the cumin and butter and swirl until melted. Add the cauliflower steaks and season with salt and pepper. Cook, shaking the pan every so often, until steaks are deeply caramelized on the bottoms, 4- 5 minutes.
- Flip in the pan to coat with oil, then transfer to the prepared sheet pan. Roast the cauliflower in the oven until stems are fork tender, 20- 25 minutes.
- Meanwhile, make the breadcrumbs. Heat olive oil in the same skillet over medium-low. Stir in garlic and chili flakes and cook until fragrant, about 30 seconds.
- Add breadcrumbs and a pinch of salt and pepper and cook, stirring, until golden brown, 5- 7 minutes. Remove from heat. Stir in lemon zest and parsley.
- To serve, spoon about 1/4th of the yogurt tahini sauce on a plate. Top with a cauliflower steak and sprinkle with a tablespoon or two of crunchy breadcrumbs.
Nutrition
- Serving Size: 1
- Calories: 299
- Sugar: 6.6g
- Sodium: 154mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14.3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 6.8g
- Cholesterol: 23mg
Find it online: https://www.withspice.com/blog/roasted-cauliflower-steaks/