Cauliflower Steaks are juicy, crispy, hearty and unbelievably delicious — though a vegetable and not a steak in the true sense of the word. The Orange-Basil Butter is sweet, aromatic and melts perfectly over the perfectly roasted cauliflower.
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 the amazing (and I mean AMAZING!) Roasted Cauliflower Steaks that, um, contain no meat at all.
The Orange-Basil Butter however, contains everything in its title. 😉
* Remember to pause and admire the beauty of your ingredients.*
What is Cauliflower Steak?
- Cauliflower steak is thickly cut cauliflower that’s cooked on both sides, until it’s perfectly caramelized. This gives it a “crust,” much like a sauté pan would give a piece of meat when it’s seared. This can be achieved by roasting the cauliflower in the oven, sautéing it in a cast iron skillet or grilling it.
- 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.
How to make Roasted Cauliflower Steaks
What you need to know to have success . . . .
- When you remove the leaves from the cauliflower, keep part of the root end intact. By doing this, your slices are more likely to stay together.
- Cut the cauliflower into thick slices, about 1-inch.
- Coated both sides of the cauliflower slices well with olive oil, and season generously with salt and pepper.
- The oven must be very hot, about 500°F!
- The cauliflower steaks should not be flipped over until the bottom is a deep golden brown.
The super delicious Orange-Basil Butter melts over the cauliflower perfectly, just as it would on a real steak. And it seeps into every crevice it possibly can, flavoring the dish beautifully.
It’s also fabulous spread over a slice of warm, rustic bread!
These “steaks” make for a lovely side dish, but can also serve as a fantastic vegetarian main course.
I hope you every last, scrumptious bite of these mouth-watering Roasted Cauliflower Steaks
Here are a few more delicious cauliflower recipes:
- Cauliflower Bread with Gruyèr
- Mushroom Cauliflower “Risotto”
- Creamy Cauliflower Jalapeño Soup
- Roasted Cauliflower Basil Soup
- Yotam Ottolenghi’s Cauliflower Cake
Cauliflower Steaks with Orange-Basil Butter
For the butter
- 4 tablespoons unsalted butter, softened to room temperature
- 2 generous tablespoons fresh basil, finely chopped
- 1/2 teaspoon orange zest
- 1 teaspoon fresh orange juice
- 1/8 teaspoon salt
- a couple turns of freshly ground black pepper
For the cauliflower
- 1 (approximately 2 1/4-pound) whole cauliflower
- olive oil for the baking sheet
- 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 a rubber ice cube tray 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 sheet pan. 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.
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