This could be your new favourite way to eat steak. Milk solids in butter help the cauliflower steaks get beautifully caramelised, golden and tender.
- There’s a huge variety of cauliflower plants around the world: white, green, orange, and even purple cauliflower
- In recent times, the vegetable has become a banting favourite as a rice or flour alternative due to its low calorie content
- Cauliflower rice is made by pulsing it in a food processor and then cooking the ‘rice’ in a pan
- 1 large head of cauliflower or 2 small heads
- 3 tablespoons softened butter
- 1 teaspoon crushed garlic
- salt and pepper, to taste
- Pre-heat oven to 200 C.
- Remove the leaves from the head of cauliflower (don’t throw them away – they are perfectly edible and delicious roasted with olive oil)
- Cut off the tough stem underneath.
- Cut across the cauliflower to make 2 cm pieces. Place the steaks on a baking sheet.
- In a small bowl, mix the softened butter and garlic.
- Spread the butter mixture on both sides of the cauliflower steaks and add salt and pepper.
- Roast for 10 minutes, then flip the steaks and roast another 15 minutes or until the stems are tender when pierced with a fork.
- Serve with chimichurri or herb pesto.
More recipe ideas
- Baked Cauliflower Gratin
- Roasted Cauliflower Chickpea Salad
- Tikka Cauliflower Curry
Nikita is a food writer, stylist & recipe developer based in Johannesburg.
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