Roasted 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. Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
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!) Roasted Cauliflower Steaks that, um, contain no meat at all. The Orange-Basil Butter however, contains everything in its title! 😉
Have I totally lost my marbles here? What’s next — a chicken dish lacking in chicken!?
* 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, or sautéing it in a cast iron skillet.
- 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!
How to make Roasted Cauliflower Steaks
What you need to know to have success . . . .
- When you remove the leaves from the cauliflower, be sure to keep part of the root end intact. By doing this, your slices are more likely to stay together.
- The cauliflower must be cut into thick slices, about 1-inch.
- Both sides of the cauliflower slices must be well coated with olive oil, and seasoned 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.
Oh, and 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!
I think you’ll find them interesting and delicious, too.
These Roasted Cauliflower Steaks with Orange-Basil Butter make for a lovely side dish, but can also serve as a fantastic vegetarian main course.
Enjoy every last, scrumptious bit of this mouth-watering Roasted Cauliflower Steak with Orange-Basil Butter!
Here are a few more delicious cauliflower recipes:
- Sherry Mushroom Cauliflower “Risotto”
- Creamy Cauliflower Jalapeño Soup
- Roasted Cauliflower Basil Soup
- Yotam Ottolenghi’s Cauliflower Cake
Roasted Cauliflower Steak is 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 oven-roasted cauliflower.
- 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
- 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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