Always thinking of new ways to introduce vegetables at dinner. I love roasting vegetables because in my opinion it gives them the most depth of flavor and with a little sprinkle of salt on top they become drool worthy. I love roasting cauliflower most, it comes out with this nutty delicious flavor that you just don’t get from any other roasted vegetable. Being able to use most of the cauliflower head was the goal when I thought about cutting them into steaks. Then I realized it also cuts down on the mess of cutting the individual florets off by a ton! Such a simple and impressive way to display roasted cauliflower for dinner!
To make these stand out I added a little kick, I make a little gremolata which is basically a topping comprised of parsley, acid (I used lemon zest and a little lemon juice), and I add parmesan cheese and almonds to mine to give it a little crunch and a little saltiness. You could actually use this to top beef steaks, roasted chicken, you name it this will work on lots of different dishes. This dish is beautiful, easy, and delicious, what more could you ask for from a vegetable?
Ingredients:
- 1 Large Cauliflower Head
- 1 tbs. Olive Oil
- 1/2 tsp. Salt and Pepper
- 4 tbs. Parsley
- 1 Lemon zested
- Light squeeze of lemon juice
- 1 tsp. Parmesan Cheese
- 1 tbs. Sliced Almonds
- Pinch red pepper Flakes
Method:
- Preheat oven to 400 degrees, spray unlined sheet pan with non stick olive oil (it is important to use unlined because that will allow for good browning).
- Remove any leaves from the base of the cauliflower and slice the core to ensure a flat base. Using knife cut slices, you will typically get around 5 slices (from small to large just due the the shape of the cauliflower).
- Lay the steaks on the sheet pan and season with pinch of salt and pepper, roast in the oven for 30 minutes total turning the steaks over half way (do this gently). Season other side with salt and pepper once you take out of the oven.
- While the cauliflower cooks, mix the parsley, lemon zest, squeeze of lemon juice, almonds, parmesan, red pepper flakes, and a pinch of salt and pepper.
- Once the cauliflower cooks through and is beautifully browned plate up and top with the parsley topping and ENJOY! A feast for the eyes and your taste buds!