Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
With global cuisine, sustainability, and great produce available all year round it’s much easier to turn everyday vegetables into savory center of the plate meals. Whole roasted cauliflower makes a wonderful vegetable steak and it couldn’t be easier.
I’m not kidding. Wash, oil, season, roast. Roasting the cauliflower whole takes this recipe to a new level of easy!
Roasted Cauliflower Steaks with Parmesan & Honey Mustard Recipe
2 heads of cauliflower
1 tsp olive or canola oil
¼ tsp kosher salt
¼ tsp onion powder
2 tbsp grated Parmesan cheese
Parsley – rough chopped for garnish
¼ cup honey
¼ cup Dijon mustard
¼ cup canola oil
¼ cup apple cider vinegar
Set oven to 425°F.
Honey Mustard Sauce
Combine honey, Dijon, ¼ canola oil, and vinegar in blender. Blend on high until smooth and creamy. Reserve in small bowl, cover and chill.
Wash cauliflower and pull off green leaves at base. Trim base of cauliflower stem, if necessary, so head will sit flat on sheet tray.
Lightly coat whole cauliflower head with 1 tsp of oil. Season with salt and onion powder.
Roast on sheet tray for 35-45 minutes. Time will vary depending on size of cauliflower.
How do you know the cauliflower is ready?
Outer head will be brown and a skewer or knife will easily pierce the florets. The stem will be tender but firm and a knife will not easily slide in and out.
Remove cauliflower and let rest for 5-10 minutes before slicing into steaks. The outer florets will fall apart during the first 1-2 cuts.
When you are ready to eat, garnish with grated parmesan cheese and parsley. Serve with honey mustard sauce.
Nutrient Analysis Cauliflower – 1 Serving
Calories: 41 kcal, Protein: 3 g, Carbs: 5 g, Total Fat: 2 g
Sat Fat: 0 g, Cholesterol: 0 mg, Sodium: 152 mg, Fiber: 2 g
Nutrient Analysis Honey Mustard Dressing – 1 Tbsp
Calories: 50 kcal, Protein: 0 g, Carbs: 5 g, Total Fat: 4 g
Sat Fat: 0 g, Cholesterol: 0 mg, Sodium: 83 mg, Fiber: 0 g
Photo Credit: Andrew Dole