Parmesan Crusted Roasted Cauliflower Steak

There’s a new steak in town!  And boy, is it good.  I don’t think I’ve ever gotten excited about cauliflower before but this recipe really did it for me.  It caught my attention when it was featured in Giant Supermarkets’ fall cooking magazine.  The original recipe was for grillling the steaks but I roasted mine because of weather limitations.  The cauliflower is sliced thick and across its whole width to create hearty “steaks”.  With Italian seasonings and the charring from roasting, it becomes smokey and acquires a whole new attitude!  The addition of a cheesy crust, makes  it satisfying and it steals the show.  Feel free to serve it as a side to a real steak but you may find it holds up its own as a main course.  Consider adding a dipping sauce  or sautéed mushrooms if serving as a main dish.   Try it and you could become excited about this bold new kid in town too!

PARMESAN CRUSTED ROASTED CAULIFLOWER STEAKS

Ingredients:

1 cauliflower head

2 T olive oil

1/2 t dried oregano

1/2 t garlic powder

ground black pepper to taste

1/2 c grated parmesan

Method:  Preheat oven to 425F.  Remove all green leaves from cauliflower and cut stem flush with flowerlets.  Working from the top and from the center, cut four 3/4 inch thick slices of cauliflower so you end up with large steaks.  Save the ends for another use.  Line a baking sheet with parchment or foil.  Coat each side of the steaks with the oil.  Sprinkle with the oregano and garlic powder.  Bake for 20 minutes, turning once half way through.  Sprinkle with freshly ground black pepper and the parmesan cheese.  Return to oven for a minute or two to melt the cheese, watching so it does not burn.

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Today I’m taking this to Fiesta Friday #46 with three of my favorite bloggers are hosting!  Angie@The Novice Gardener, Judi@Cooking With Aunt Juju, and Margy@La Petite Casserole.

 

16 thoughts on “Parmesan Crusted Roasted Cauliflower Steak

    • Hope you like it! Chris and I were blown away by how transformed cauliflower could become when cooked this way. I was asked to do a Q and A for City of Timmins on entertaining, they will open it to questions they will field to me to answer in an interview. Not sure of details but in the next few weeks, send in a question!

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    • If you choose to grill it Celia, the instructions are the same pretty much but watching the heat kevel for your own grill. Thank you in advance for the honor of having this recipe on a future blog!

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  1. Sounds wonderful…I am having Michelle and Joe over for dinner next Friday and I think it would be fun to serve a dish recommended by her sister don’t ya think!!! Thanks again for all you do with sharing all your talents.

    • Hi Sharon! That would be an honor! I was just at a Christmas lunch and the host surprised me by serving 3 of my recipes! It was the first time I saw recipes printed. I felt very “official”. LOL! Let me know how it turns out!

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  2. I’m having Chris Bazinet and his wife Kim over for dinner this Saturday so I’m going to serve this along with my pork roasted with garlic…should be yummy!

    • Have you tried slicing it into steaks Judi? It gives cauliflower an altogether different taste. Such a simple recipe but it was so good I decided to write it up. What is your favorite cauliflower recipe? This was a yellow variety but it tasted the same as the white.

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  3. Pingback: Fiesta Friday #46 | The Novice Gardener

  4. Pingback: Giving Thanks: Thanksgiving Recipe Roundup | French Gardener Dishes

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