This recipe is a fantastic way to elevate simple veggies into a restaurant-worthy meal! One of my friends, Sarah, told me about this amazing dish she had at a farm-to-table restaurant and inspired me to give it a go. It's surprisingly easy and full of flavor—a perfect weeknight dinner solution or a stunning side for a special occasion. We'll be creating tender, flavorful cauliflower steaks with perfectly roasted broccoli florets. Get ready for a flavor explosion!
Roasted cauliflower steaks are surprisingly satisfying and offer a fantastic alternative to traditional meat-centric meals. The slight char on the outside, combined with the tender interior of the cauliflower, is simply delightful. And the addition of the vibrant, crunchy broccoli? It's the perfect complement! It’s also naturally vegetarian, or vegan if you don't add cheese; that's another plus!
Required Equipments
- Large Baking Sheet
- Chef's Knife
- Cutting Board
- Mixing Bowls
- Whisk
- Large Roasting Pan
Roasted-Cauliflower-Steaks-with-Broccoli
This recipe transforms humble cauliflower and broccoli into a delicious and satisfying meal. Tender cauliflower steaks are roasted to perfection alongside vibrant broccoli florets, creating a flavor explosion in every bite.
⏳ 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 perfectly roasted texture; don't skip this step!
- Wash and trim your cauliflower head. I usually get mine from Farmer’s market–the best quality! Remove any tough outer leaves. Pat it dry with a paper towel, this is really important for nice browning!
- Carefully slice the cauliflower into thick steaks, about 3/4-inch thick. This is where a sharp knife is your best friend. Avoid jagged edges for even cooking. If your cauliflower head is small, make 2 smaller steaks from each head.
- In a large mixing bowl, drizzle the cauliflower steaks with 2 tablespoons of olive oil. Season generously with salt, pepper, garlic powder, and onion powder. Toss gently to coat evenly.
- Arrange the cauliflower steaks and broccoli florets on a large baking sheet lined with parchment paper. Leave some space between them for even roasting.
- Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned. Check for doneness by inserting a fork; it should go in easily.
- During the last 5-7 minutes of roasting, add the broccoli florets. They usually cook quicker than cauliflower so add them later. This ensures both are cooked perfectly!
- Once cooked, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley or chives if desired. I really love this simple presentation!
📝 Notes
- Feel free to adjust the seasonings to your preference. I sometimes like to add a pinch of paprika for extra color and flavor!
🍎 Nutrition
Calories: 250
Protein: 7g
Fat: 10g
Carbohydrates: 30g
Fiber: 5g
Calcium: 30mg
