Roasted Cauliflower “Steak” with Orange-Basil Butter

This cauliflower is juicy, crispy, hearty and unbelievably delicious!Roasted Cauliflower Steak with Orange-Basil Butter - Juicy, hearty and crazy delicious!First, there was my Tofu “Sashimi” that didn’t have a raw fish anywhere near it.

I then presented a Red Lentil Hummus that — while delicious — was without chickpeas, and therefore isn’t a true hummus.

Today, it’s this amazing (and I mean AMAZING!) Cauliflower Steak that, um, contains no meat at all.

Have I totally lost my marbles here?  What’s next — a chicken dish lacking in chicken!?Roasted Cauliflower Steak with Orange Basil-Butter - It's juicy, hearty and crazy delicious!* Remember to pause and admire the beauty of your ingredients.*

Here’s the deal, this cauliflower is steak-ish.  It’s cut like a steak, it’s juicy like a steak, and it’s hearty like a steak. Steak-ish, I tell you!

Oh, and the super delicious Orange-Basil Butter melts over the cauliflower perfectly, just as it would on a “real” steak. (It’s also fabulous spread over a slice of warm, rustic bread!) Roasted Cauliflower "Steak" with Orange-Basil Butter1(As for the sashimi and the hummus, if you’re so inclined, you can see what’s going on for yourself here: Tofu “Sashimi” Recipe & Smoky Red Lentil “Hummus” Recipe)Roasted Cauliflower Steak with Orange-Basil Butter - Juicy, hearty and crazy delicious!Enjoy!

Roasted Cauliflower “Steak” with Orange-Basil Butter
Prep time
Total time
Serves: Serves 4
For the butter
  • 4 tablespoons unsalted butter, softened to room temperature
  • 2 generous tablespoons finely chopped, fresh basil
  • ½ teaspoon orange zest
  • 1 teaspoon fresh orange juice
  • ⅛ teaspoon sea salt
  • a couple turns of freshly ground black pepper
For the cauliflower
  • 1 (approximately 2¼-pound) whole cauliflower
  • olive oil for the baking sheet
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 500 degrees F.
  2. To make the butter, in a small bowl, mix the butter with the basil, zest, juice, salt and pepper. Either fill a couple of spaces in an empty ice cube try with the butter, or roll it into a log in plastic wrap. Place it in the refrigerator to firm up, about 30 minutes. (You can really refrigerate it in any form you'd like to -- it's just easier to slice so it's pretty, from the ice tray or log.)
  3. Drizzle a thin layer of olive oil on a baking sheet (one with edges). Set aside.
  4. Remove the outer green leaves from the cauliflower and cut just a tiny portion of the root off, keeping most of it intact. Cut the cauliflower into approximately 1-inch slices -- some might break apart, some will stay together -- both are okay.
  5. Dredge both sides of each slice into the olive oil on the baking sheet. They should be well coated, so drizzle a bit more if necessary. Season both sides generously with salt and pepper and then place in the preheated 500 degree F oven.
  6. Roast until it's deep golden brown, and it's tender all the way through, about 12 minutes per side. (Flip them over half way through the cooking process.)
  7. While the cauliflower is still hot, add a dab of the butter to each portion and serve.
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  1. says

    I think this will be my new favorite veggie dinner – maybe even more than the smashed potatoes I just read about. The orange-basil butter sounds divine, but I am thinking of all kinds of things that could top the roasted cauliflower steaks! My first thought is a chunky ragù/salsa of shallots, olives, capers, and tomatoes. Yum! Thanks, and have a great weekend cooking!

      • says

        We had this for dinner tonight and it was fantastic! I really love this method for cooking cauliflower. The shallot-tomato-olive-caper ragù was great with it. I definitely want to try the orange basil butter next time! xo

  2. says

    I just tried my first “cauliflower steak” recipe last week (with cheddar and green onions) and it was so good! This one looks amazing and a little lighter and I can’t wait to try it… I can’t believe how delicious and filling roasted cauliflower is. I tried it once with coconut oil instead of olive oil or butter and it was great.

    • valentina says

      Thanks so much for sharing — you made my day! I love the butter too — it’s also so delicious spread on crispy toast. 🙂

  3. Athena says

    This recipe is devine! I did make some minor changes though. I didn’t have any oranges on hand, so I used lemon zest and fresh lemon juice instead. It’s also scorching hot here in northern Arizona since it’s mid-June, so I chose to grill the cauliflower rather than turn my oven on. The result was delicious and super easy to make. In the future, I’ll make the butter and couple hours before I start cooking to allow it enough time to solidify. This recipe is definitely a keeper!

    • valentina says

      Thank you, Athena! You made my day. 🙂 I love the idea of grilling the cauliflower and I’m definitely going to try that this summer. I imagine the added smoky/char flavor is excellent, and lemon is lovely.

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