Discover a mouthwatering cauliflower steak recipe that will tantalize your taste buds and provide a satisfying vegetarian main course for your next meal. While cauliflower can often seem bland and uninteresting, roasting it in the oven brings out deep, savory flavors that make it an excellent choice for a meat-free dish.
This image relea by Milk Street showcases cauliflower steaks topped with pickled peppers, capers, and parmesan. (Milk Street via AP) This image released by Milk Street showcases cauliflower steaks topped with pickled peppers, capers, and parmesan. (Milk Street via AP)
In the cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” thick cauliflower steaks are cut from the central part of the head, brushed with olive oil, seasoned with salt and pepper, and then roasted in a hot oven. The result is tender, browned cauliflower with a crispy edge and rich umami flavor. The steaks are finished with a topping of Parmesan cheese, briny capers, and pickled peppers, creating a deliciously cheesy and slightly spicy dish.
(Also Read: Stay Healthy Without Giving Up Sweets? Try This 5-Minute Ragi Millet Ladoo Recipe) For the best results, use South African Juanita peppers, also known as Peppadew peppers. Make sure to blot the peppers and capers with paper towels to reduce moisture and enhance browning. This recipe yields two steaks per cauliflower head, with the leftover ends perfect for making cauliflower rice, roasting separately, or turning into soup.
Cauliflower Steaks with Pickled Peppers, Capers, and Parmesan
Start to finish: 45 minutes
Servings: 4 to 6
Ingredients:
- Two 2- to 2½-pound cauliflower heads, trimmed
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and ground black pepper
- ½ cup Peppadew peppers or sweet cherry peppers, patted dry and finely chopped
- ½ cup lightly packed fresh flat-leaf parsley, chopped
- 1 ounce Parmesan cheese, finely grated (½ cup)
- ¼ cup drained capers, patted dry and roughly chopped
Directions:
- Preheat the oven to 500°F with a rack in the middle position. Lightly coat a rimmed baking sheet with cooking spray.
- Halve each cauliflower head from top to bottom. From each half, slice off a 1½-inch-thick slab to make a total of four “steaks,” reserving the ends for another use.
- Brush the steaks on all sides with 4 tablespoons of oil and season with salt and pepper. Roast on the prepared baking sheet until browned on the bottom, about 20 minutes.
- Meanwhile, in a small bowl, mix the Peppadews, parsley, Parmesan, capers, and the remaining 2 tablespoons of oil.
- After the cauliflower has roasted for 20 minutes, spread the Peppadew mixture onto the steaks. Continue roasting until the topping is well browned and the steaks are tender, another 8 to 10 minutes.
