Roasted Cauliflower Steaks
Roasted Cauliflower Steaks with Caper Pine Nut Vinaigrette
Roasted Cauliflower Steaks
Serves 4
5 min.
active cooking time
20 min.
total cooking time
With their meaty texture and ability to absorb all manner of delicious sauces and seasonings, a thick-cut slice of cauliflower makes a super sub for a steak.
Ingredients
¼ oz.
fresh Minnesota Grown thyme
3 tbsp.
Kowalski's Extra Virgin Olive Oil
3 cloves
garlic, finely minced
2 tsp.
Kowalski's Bold Italian Seasoning
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 head
Minnesota Grown cauliflower, sliced lengthwise through the core into 4 steaks
- Caper Pine Nut Vinaigrette, for serving
Directions
- Preheat oven to 450°.
- Remove leaves from thyme stems; discard stems.
- In a small mixing bowl, whisk together thyme leaves, oil, garlic, seasoning, salt and pepper.
- Place cauliflower steaks on a parchment-lined baking sheet; brush generously on all sides with seasoned garlic oil.
- Roast in preheated oven until steaks are dark golden-brown on the bottom and cooked through (15-20 min.).
- Drizzle with dressing to taste; serve immediately.
Find It!
- Ready-to-cook cauliflower steaks are available seasonally in the Prepared Produce Section.
Tasty Tip:
- Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh produce grown elsewhere may be used.
