This cauliflower is juicy, crispy, hearty and unbelievably 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.
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!) (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
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
- Preheat the oven to 500 degrees F.
- 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.)
- Drizzle a thin layer of olive oil on a baking sheet (one with edges). Set aside.
- 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.
- 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.
- 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.)
- While the cauliflower is still hot, add a dab of the butter to each portion and serve.