Description

This Roasted Cauliflower Steaks recipe offers a flavorful and satisfying plant-based meal perfect for vegetarians or anyone looking to enjoy a hearty vegetable dish. Thick-cut cauliflower ‘steaks’ are seared to a golden brown, then roasted until tender and topped with a vibrant mixture of nuts, raisins, chili, and pesto for a deliciously textured and aromatic finish.

Ingredients

Cauliflower Steaks

2 large cauliflowers
Extra-virgin olive oil, for drizzling and searing
Sea salt, to taste
Freshly ground black pepper, to taste

Arugula Pesto Topping

¼ cup pine nuts
¼ cup hazelnuts, chopped
¼ cup chopped fresh parsley
¼ cup golden raisins
1 teaspoon lemon zest
2 teaspoons capers
1 small fresno chili, chopped (or ¼ teaspoon red pepper flakes)
2 teaspoons extra-virgin olive oil

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for roasting the cauliflower steaks.
Prepare Cauliflower Steaks: Remove the coarse outer leaves of each cauliflower. From the center of each, slice 1½-inch thick “steaks,” about two steaks per cauliflower. Keep the core intact to help the steaks hold together while cooking. Reserve leftover florets for another use.
Sear Cauliflower Steaks: Heat a skillet over medium heat and brush it with olive oil. Place one or two cauliflower steaks in the pan and sear each side for 2 to 3 minutes until golden brown. Repeat with remaining steaks.
Roast Cauliflower Steaks: Transfer the seared cauliflower steaks to the prepared baking sheet. Sprinkle both sides evenly with sea salt and freshly ground black pepper, drizzle with a little more olive oil, and roast in the oven for 22 to 28 minutes, or until the cauliflower cores are fork-tender.
Make the Topping: In a small bowl, combine pine nuts, chopped hazelnuts, chopped parsley, golden raisins, lemon zest, capers, chopped fresno chili (or red pepper flakes), and olive oil. Stir well to mix the flavors.
Assemble and Serve: Spread a generous layer of arugula pesto on serving plates, place a roasted cauliflower steak on top, spoon the nut and raisin topping over each steak, and drizzle with additional olive oil if desired. Serve immediately.

Notes

Use fresh, firm cauliflowers for best steak results. Older heads may fall apart more easily.
Leftover cauliflower florets can be roasted separately or used in soups, salads, or pasta dishes.
Adjust the heat of the topping by varying the amount of chili or red pepper flakes according to your spice preference.
To keep the steaks intact, slice carefully and use the core as the base of each steak.
For vegan and nut-free variations, substitute nuts with seeds like pumpkin or sunflower seeds.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Roasting
Cuisine: Vegetarian American