This vibrant recipe combines the earthy sweetness of roasted beetroot with the satisfying heartiness of cauliflower steaks, all brightened by a zesty orange glaze. It's a simple dish to prepare, yet bursting with flavor, making it perfect for a weeknight dinner or a special occasion. I developed this recipe after a fantastic hiking trip where I found inspiration from the colors and tastes of nature. I'll never forget that!
It's a surprisingly versatile recipe too! You can easily adapt it to your taste—add some crumbled feta or goat cheese for extra tang, or perhaps some toasted walnuts for a bit of crunch. I personally love experimenting with different herbs, sometimes rosemary or sage, to complement the earthy beetroot and sweet orange. This dish is a guaranteed show stopper!
Required Equipments
- Large oven-safe skillet or baking dish
- Chef's knife
- Cutting board
- Vegetable peeler
- Small bowl
- Whisk
- Measuring cups and spoons
Cauliflower-Steaks-with-Beetroot-and-Orange
This recipe features tender cauliflower steaks perfectly complemented by earthy roasted beetroot and a bright, zesty orange glaze. It's a healthy, delicious, and visually stunning meal that's surprisingly easy to make.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for even roasting.
- Prepare the cauliflower: Wash and trim a large head of cauliflower. Carefully slice it into 1-inch thick steaks, trying to keep them as uniform as possible. This ensures even cooking. If you have any small florets leftover, roast those separately—they're yummy!
- Prepare the beets: Peel and chop two medium-sized beets into roughly 1-inch chunks. Toss them in a small bowl with 1 tablespoon of olive oil, salt, and pepper.Spread them out on a baking sheet. Don't overcrowd them!
- Roast the beets: Put the baking sheet into the preheated oven and roast the beets for about 30-40 minutes, or until they're tender and slightly caramelized. Check them periodically, stirring halfway, to ensure even cooking. We don't want burnt beets!
- Make the orange glaze while the beets roast: In a small bowl, whisk together the zest of one orange, the juice of half an orange, 1 tablespoon of olive oil, a teaspoon of Dijon mustard, and a pinch of salt and pepper. Taste-test it– adjust seasonings as needed. It's better to do it while the beets are cooking so you don't forget!
- Sear the cauliflower: While the beets are roasting, heat a large oven-safe skillet or baking dish over medium-high heat. Add 1 tablespoon of olive oil to the pan. Once hot, carefully place the cauliflower steaks in the pan and sear for about 2-3 minutes per side, until they have nice grill marks and a slightly browned exterior. Don't rush this step for best results!
- Finish in the oven: Pour the orange glaze over the seared cauliflower steaks in the skillet. Transfer the skillet to the preheated oven and roast for another 15-20 minutes, or until the cauliflower is tender but still has a slight bite. This step infuses the cauliflower with that amazing orange flavor.
- Assemble and serve: Once everything is cooked, arrange the roasted beetroot alongside the cauliflower steaks on a serving platter. Drizzle any remaining orange glaze over the top. Garnish with fresh herbs like parsley or thyme (or whatever your heart desires!). Serve immediately and enjoy!
📝 Notes
- For even cooking, try to slice the cauliflower steaks to a uniform thickness.
- Don't overcrowd the baking sheet when roasting the beets.
- Taste and adjust the orange glaze to your preference. A bit more Dijon mustard adds a nice kick!
🍎 Nutrition
Calories: 350kcal
Protein: 10g
Fat: 15g
Carbohydrates: 35g
Fiber: 5g
Calcium: 50mg
