Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use the entire cauliflower head--leaves (yes, they're edible), stem and florets and all for this healthy cauliflower main dish recipe. Be sure to not flip the cauliflower steaks as they roast, they get super-crispy and deliciously browned in the hot oven.

Source: EatingWell Magazine, January/February 2018


Recipe Summary

1 hr
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil.

  • Remove leaves from cauliflower, keeping stems intact. Cut leafy green parts off the white ribs. Finely dice the ribs and cut the greens into slivers. Set aside.

  • Place the cauliflower heads on a cutting board, stem-side down. Using a large chef's knife, cut two 1-inch-thick slices from the center of each head to make 4 "steaks." Place the steaks on the prepared baking sheet. Brush both sides with 2 tablespoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until the stems are tender and the steaks are golden brown, 25 to 30 minutes.

  • Cut the remaining cauliflower into florets and pulse in a food processor, 2 cups at a time, until chopped into rice-size pieces. Transfer to a large bowl and wipe out the food processor.

  • Add almonds, hazelnuts and garlic to the food processor; pulse until finely chopped. Add roasted peppers, vinegar, tomato paste, paprika and cayenne to taste; process to combine, scraping down the sides as needed. With the motor running, add 3 tablespoons oil and process until well combined.

  • Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the diced cauliflower leaf ribs and cook, stirring, until soft and starting to brown, 2 to 3 minutes. Add the slivered cauliflower greens, cauliflower rice, scallions and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until the cauliflower is tender, about 5 minutes. Remove from heat and stir in parsley and Parmesan.

  • Transfer the cauliflower rice mixture to a large serving platter. Top with the cauliflower steaks and the romesco sauce.

Nutrition Facts

1/2 cauliflower steak, 2/3 cup "rice" & 2 1/2 Tbsp. sauce
259 calories; protein 6.3g; carbohydrates 14.1g; dietary fiber 4.3g; sugars 3.7g; fat 20.3g; saturated fat 3g; cholesterol 2.9mg; vitamin a iu 860.7IU; vitamin c 79.2mg; folate 101.3mcg; calcium 96.7mg; iron 1.6mg; magnesium 47mg; potassium 574.1mg; sodium 396mg.