This recipe is a celebration of simple ingredients, elevated through thoughtful preparation and technique. Think of it less as a recipe and more as a culinary adventure. I was first introduced to cauliflower steaks during a summer get-together at my friend's farm. They grilled them, and the smoky flavour just wowed me. This oven-roasted version is my slightly less smoky, easier-to-execute adaptation – perfect for a weeknight dinner.
The beauty of this dish lies in its versatility. While I've opted for a balsamic marinade here, you can easily experiment with different flavour profiles. Think lemon-herb, garlic-parmesan, or even a spicy harissa paste. The possibilities are as endless as your imagination; get creative!
Required Equipments
- Large skillet
- Chef's knife
- Cutting board
- Baking sheet
- Vegetable peeler
- Large bowl
- Whisk
Cauliflower-Steaks-with-Radishes
These stunning cauliflower steaks with radishes are a simple, yet elegant vegetarian dish. Perfectly roasted cauliflower, enhanced by the peppery bite of radishes, create a meal that's as visually appealing as it is delicious.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting that perfect roast on the cauliflower.
- Wash and trim your cauliflower. I usually remove the outer leaves then carefully cut it into 1-inch thick steaks. If you find it tricky, Youtube has great tutorials; don't be afraid to look them up!
- Peel the cauliflower steaks if desired. I sometimes do and sometimes dont. Its up to you!
- In a large bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste it and feel free to adjust based on what your tastebuds prefer. Its really a feel-good thing.
- Place the cauliflower steaks in the bowl and toss them gently to coat them evenly with the marinade. Make sure all the surfaces are nice and slicked with flavour!
- Arrange the cauliflower steaks on a baking sheet lined with parchment paper. This is your friend - trust me. Easy to clean!
- Roast the cauliflower for 20-25 minutes, or until they are tender and slightly browned around the edges. Every oven is different, so keep an eye on it!
- While the cauliflower is roasting, wash and trim the radishes. Thinly slice them. A mandoline works wonders for this, but a sharp knife will do!
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Make sure its HOT before you add the radishes; otherwise they'll steam instead of sizzle.
- Add the sliced radishes to the skillet and cook for 5-7 minutes, or until they are tender-crisp and slightly charred. This is when your kitchen will smell heavenly!
- Once the cauliflower steaks are done, remove them from the oven. You may be tempted to go in for a taste right here and right now, but resist! (Unless, of course, you can't help yourself - you do you!)
- Arrange the cauliflower steaks on plates. Top them with the roasted radishes, and if you're feeling fancy, sprinkle with some fresh herbs like parsley or thyme for some extra visual flair and a touch of freshness. YUM!
📝 Notes
- For extra flavour, try adding a clove or two of minced garlic to the marinade.
- If you like a little heat, add a pinch of red pepper flakes to the marinade.
- Don't overcrowd the baking sheet when roasting the cauliflower. This ensures even cooking and browning.
- Feel free to add other vegetables to the roasting pan, like broccoli or asparagus. But remember to adjust your roasting time accordingly
🍎 Nutrition
Calories: 250
Protein: 7g
Fat: 15g
Carbohydrates: 25g
Fiber: 5g
Calcium: 20mg
