Side Dishes Vegetable Side Dishes Healthy Cauliflower Side Dish Recipes Healthy Roasted Cauliflower Recipes Roasted Garlic-Butter Cauliflower Steaks 4.0 (4) 4 Reviews These roasted garlic-butter cauliflower steaks are a game-changer, turning a simple vegetable into a mouthwatering main dish. Thick slices of cauliflower are roasted to golden perfection, infused with the savory flavors of garlic butter. Whether you're a longtime vegetarian or just looking to add more plant-based meals to your diet, these cauliflower steaks won’t disappoint. If you have extra cauliflower florets after cutting the steaks, roast them alongside the steaks or chop them up for salad the next day. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Published on October 21, 2024 Tested by Amanda Holstein Tested by Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood Active Time: 25 mins Total Time: 1 hr 5 mins Servings: 4 Nutrition Profile: No Added Sugar Sesame-Free Nut-Free Healthy Pregnancy Soy-Free Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe Roasted Garlic-Butter Cauliflower Steaks are your answer to a meatless main that will fill you up. The roasted garlic elevates the flavor, and the Parmesan cheese adds a delicious umami element. Cauliflower is a hydrating vegetable with fiber, so it will keep you full after eating a large slice. You also control the sodium in this recipe by using a salt-free seasoning—a heart-healthy choice. Keep reading for our expert tips, including how to slice cauliflower into steaks without the pieces crumbling. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! The Parmesan cheese thickens the butter mixture, creating a crust when it cooks and preventing the yummy flavors from dripping away onto the baking sheet. If you're vegetarian, be sure to choose a parmesan cheese made without animal rennet. Use a large chef’s knife or a serrated knife to cut the cauliflower into ¾-inch-thick steaks. Be sure to leave the core intact before slicing so you don’t wind up with too many bits and pieces. The core is edible and will soften as it cooks.Removing the top of the garlic head makes it easier to squeeze out the cloves and ensures that they are coated in oil before cooking.You can substitute the cauliflower with a head of broccoli. Nutrition Notes Cauliflower is packed with fiber and water, two nutrients that are filling and a perfect balance for your digestive health. Eating more fiber means you need to consume more fluid—and cauliflower is a package deal. Roasted garlic butter is a delicious way to get more garlic into your diet. The strong flavor bite of raw garlic is softened and sweetened by roasting. It’s an ideal and tasty method to gain the anti-inflammatory benefits of garlic. Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood Cook Mode (Keep screen awake) Ingredients 1 head garlic 2 tablespoons extra-virgin olive oil, divided 1 large head cauliflower (3 pounds), leaves removed and stem trimmed 1½ teaspoons salt-free garlic-and-herb seasoning 4 tablespoons unsalted butter, softened 3 tablespoons grated Parmesan cheese ½ teaspoon salt 1 tablespoon chopped mixed fresh herbs (such as flat-leaf parsley and thyme) Directions Preheat oven to 425°F. Cut ½ inch off top of garlic head to expose cloves; discard top. Place the garlic head, cut-side up, on a small sheet of foil; drizzle with 1 tablespoon oil. Bring edges of foil together over the garlic and crimp edges to seal; place on a large rimmed baking sheet. Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood Place cauliflower on a cutting board, stem-side down. Using a large chef’s knife, cut 4 (¾-inch-thick) slices from the center of the head. (Reserve remaining cauliflower for another use.) Arrange the steaks in a single layer on the baking sheet with the garlic. Stir 1 teaspoon garlic-and-herb seasoning and the remaining 1 tablespoon oil in a small bowl until well combined; evenly brush over the tops of the steaks. Roast until tender and browned, 35 to 40 minutes. Remove from oven; gently flip the steaks and carefully open the garlic packet. Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood Squeeze the garlic cloves out of their skins into a small bowl; using a fork, mash until smooth. Add 4 tablespoons butter, 3 tablespoons Parmesan, ½ teaspoon salt and the remaining ½ teaspoon garlic-and-herb seasoning; stir until smooth. Spread the garlic butter over the steaks (about 2 tablespoons each). Bake until the cheese is melted, about 5 minutes. Sprinkle with herbs. Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood Frequently Asked Questions What is a cauliflower steak? The word “steak” describes what the cauliflower looks like after you cut it into thick slabs that resemble beef steaks. Can I do some of the recipe prep ahead of time? You can cut the cauliflower into steaks and store them in an airtight container in the fridge for about 4 days. How can I prevent cauliflower from becoming mushy or tough? There are a few possible reasons this might happen. If you overcrowd a pan with cauliflower—and this goes for nearly any vegetable—the moisture from the vegetable will create steam. Instead of getting the desired crispiness, the vegetable will become soggy. Other reasons could be cooking it at a low temperature or not letting it cook long enough. What should I serve with roasted cauliflower steaks? It depends on whether you want to serve the steaks as a main course or a side dish. As a main course, serve it with other vegetable side dishes. If your cauliflower steaks are the side dish, pair them with meat, poultry and seafood recipes like our Wine-Glazed Steak, Air-Fryer Turkey Breast, Skillet Honey-Lemon Chicken Thighs with Potatoes or Salmon with Roasted Tomatoes and Shallots. How should I store and reheat roasted cauliflower steaks? You have about 4 days to enjoy leftover cauliflower steaks if you store them correctly in airtight containers in the refrigerator. You can also store them for 3 months in the freezer. Reheat them in the microwave on a covered microwave-safe plate until warmed through. EatingWell.com, October 2024 Rate It Print Nutrition Facts (per serving) 239 Calories 20g Fat 13g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 steak Calories 239 % Daily Value * Total Carbohydrate 13g 5% Dietary Fiber 4g 14% Total Sugars 4g Protein 5g 11% Total Fat 20g 26% Saturated Fat 9g 45% Cholesterol 34mg 11% Vitamin A 112µg Vitamin C 93mg 103% Vitamin D 0µg Vitamin E 2mg 10% Folate 109µg Vitamin K 38µg Sodium 400mg 17% Calcium 100mg 8% Iron 1mg 7% Magnesium 33mg 8% Potassium 611mg 13% Zinc 1mg 7% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines