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The thing about cauliflower is that you probably first hated it, and then once someone made it well for you, you absolutely loved it.
Back in the mid-last century, if grandma made you cauliflower, it might have been boiled. Kinda meh, kinda no-thank-you-but-I-still-love-you-grandma. She meant well, but she probably wasn’t tuned into dry roasting. Cooking trends change over time. We forgive her.
Today, though, it’s a whole ‘nother thing.
Cauliflower is the star of low-carb, low-calorie, Paleo, diabetic, Ketogenic, vegan and other various healthy eating plans.
You can roast a whole head of cauliflower, roast a bunch of different colors to make a splash on the plate, put it with broccoli, carrots, onions and colored bell peppers to make the Best Vegetable Medley of Your Life , or make a soup, pizza crust or rice substitute out of it. It is super versatile.
Today I’ll show you how to slice it, dress it with olive oil and salt, and simply roast, for a Cauliflower Steak. You can eat it as the main course, or a side dish. It is comfortable as the star of your vegan meal, or alongside a steak (in which case you would have steak squared as your dinner); you choose.
All it takes is a whole head of cauliflower, some excellent extra-virgin olive oil, and a pinch of sea salt.
Write cauliflower on your grocery list, and get out your big knife. This is worth it.
Roasting brings out the best caramelized flavors in a simple head of cauliflower dressed with olive oil and salt. You won't want to share. Paleo, vegan, low-carb, low-calorie, diabetic-friendly. It's all the things.
Ingredients
- 1 head purple cauliflower (or use white cauliflower or orange or whatever color you can find!)
- Extra-virgin olive oil (I used Arianna Trading Company Organic Raw Extra Virgin Olive Oil)
- Sea salt
Directions
- Heat oven to 400F degrees.
- Cut leaves off cauliflower head and slice head into planks or steaks.
- On a baking sheet (cover baking sheet with a Silpat mat if you have it, or parchment paper, for easy cleanup), place the cauliflower steaks. Drizzle with olive oil and sprinkle with a pinch of salt.
- Roast for 20-30 minutes.
- Remove from oven and serve.
- Serves 4.
Notes
Recipe source: Slightly adapted from Roasted Cauliflower at Sid's Sea Palm Cooking
Sid, from the blog Sid’s Sea Palm Cooking, was the inspiration for today’s post. I was assigned her blog as part of Secret Recipe Club, a group of food bloggers who each month are secretly assigned a blog to look through. We quietly try a few recipes (and you know this part is hard because food bloggers are never quiet about anything!) and choose one to post about. Today is our “reveal day,” and I’m happy to have had the chance to cook from Sid’s Sea Palm Cooking this past month.
Sid is a hoot. I wish she lived next door to me. She does a monthly Boat Club Potluck, she does Tapas Night, she cooks at the local Senior Center…she is FUN!
I liked her idea for Retro Iceberg Lettuce Wedge Salad and she’s a potsticker queen who won a contest for these. And speaking of potstickers, what about these Potstickers Using Leftovers (once you know how to make these, you won’t stop).
Sid, I am so glad to have had the opportunity to explore your blog, and I have it bookmarked for more culinary adventures in the future!
If you’d like to see what else the Secret Recipe Club cooked up this month, browse the photo array below.
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Disclosure: Frieda’s Produce sent the purple cauliflower and Arianna Trading Company sent the olive oil, for recipe development.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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I’m such a fan of roasted cauliflower – this looks delicious!
I have had cauliflower steaks on my to-do list forever – yours look so good, I’m going to pick up some pretty colourful caulis today 🙂
Rachael,
Wouldn’t it be fun if you could find a purple cauli and an orange one too?
Just looooove the color and the simplicity of this lovely veggie! Can’t believe I haven’t tried cauli steaks yet. Thanks for the inspiration!
Roasting vegetables just brings out so much flavor! This cauliflower looks so delicious! There are so many main dishes you could serve it with!
Dorothy, I absolutely love roasted cauliflower steaks. But you’ve really taken it up a notch with your purple cauliflower! I know it doesn’t taste different, but it is soooo great looking.
Laura,
Thank you! It did turn out pretty!
Ain’t that the truth! Loved grandma, but not her cauliflower… 😉
Now it’s one of my top fave veggies only because of this method of roasting!
Gorgeous steaks!!
I love roasted cauliflower, but I can’t get my family to eat it 🙁 The purple cauliflower is such a pretty color here!
Boiled or steamed is exactly how I ate cauliflower when I was a kid. No thank you! Now that I’ve discovered roasted cauliflower or grated salads, I’m hooked! This purple cauliflower is gorgeous.
Cookin Canuck,
Grated in salads…that’s a new one on me. I will try it!
I’ve always liked raw cauliflower but never cooked. These gorgeous steaks may change my mind. I am definitely going to have to try this soon!
I saw purple cauliflower once, a few years ago in a display with orange, yellow, green and white cauliflower. I’ve never seen it since. However…. We love it, but I’ve tried this. On my list!
What a fantastic way to serve cauliflower and purple cauliflower at that. It is already on my shopping list.
Still haven’t seen purple cauliflower at my store but know what to do with it once I do!
Oh, snap it up when you see it Amanda! It’s just plain fun to cook with.
I love all things cauliflower, and these purple cauliflower steaks are absolutely gorgeous! Great pick for this month’s Secret Recipe Club.
I love cauliflower steaks! I have never made a purple one, how fun! 🙂
Oh, I love cauliflower steaks, never made with the purple kind and now I cannot wait to try it… I like that the color is preserved during roasting, whenever I use it in purees or other preparations, the color fades a lot
great post, Dorothy!
Yep, Sally, the color seems to even deepen in the roasting!
This makes me realize that I don’t play with purple cauliflower nearly enough! It’s so pretty and roasting is one of my favorite ways to make it. This is perfect!
Thanks Faith! The color gets even deeper and more interesting when it is cooked.
It’s always fun seeing just which recipe became the ‘one’ that my SRC blogger found to make and blog about. I love, love, love the purple cauliflower you used. I wish I could find some in my neck of the woods. Once you roast cauliflower, you will never want to eat it any other way. In fact I have one in my fridge right now that was slated to be roasted tonight. So glad you got me this month.
Sid,
I really had fun spelunking into your blog. Why can’t you just live next door to me. We would get into some trouble, in the best way.
I’m glad you had fun wading through my blog. We could get into a lot of ummm, fun, if we lived next door to each other. In the best way, of course.
Sid,
Of COURSE!
Well I have a thing for ANY purple produce! Love it!
I love cauliflower and roasted is amazing. Great dish and beautiful purple colors!
I love that you used purple cauliflower! It’s so beautiful. I still haven’t tried cauliflower steaks, but am feeling inspired now.