These days, cauliflower is no longer the forgotten cousin of broccoli. It has taken center stage in many tasty dishes from cauliflower “rice” to cauliflower pizza crust. These herb baked cauliflower steaks are a great example of how cauliflower can shine when given the right treatment. In this case, large slices of cauliflower are baked on a sheet pan and brushed with butter, herbs, and shredded cheese. All of which work together to make your kitchen smell amazing in the process. To serve, add the cauliflower atop your favorite pasta and sauce or serve as a delicious side dish.
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- Salt and ground black pepper, to taste
- 1½ ounces shredded gouda (parmesan works well too!)
- Pasta
- Tomato sauce
- Preheat your oven to 400 degrees Fahrenheit.
- Trim the stem and green leaves of the head of cauliflower so that it can sit stem side down on a cutting board without wobbling.
- Use a chef's knife to cut the cauliflower in half from top to bottom. Cut a 1" slice off from the cut side of both halves and transfer to the baking sheet. Pour olive oil into a bowl and brush both sides of the cauliflower slices with olive oil. Continue to slice the rest of the cauliflower into 1" thick pieces. (You'll likely only be able to get 2-3 whole slices from the head of cauliflower.)
- Brush the rest of the cauliflower pieces with olive oil and arrange in a single layer on baking sheet.
- Bake for 20 minutes. While cauliflower is baking, melt butter in a small bowl and stir in garlic, parsley, rosemary, and oregano.
- Remove cauliflower from the oven. Brush ½ of the butter and herb mixture onto the steak sized pieces. Turn over carefully and brush the other side with the rest of the butter. Use any leftover butter on the smaller cauliflower pieces.
- Sprinkle with salt and pepper and shredded gouda.
- Place back in the oven and bake another 15 minutes or until edges of cauliflower start to turn golden brown and cheese has melted.
- Serve as a side dish or over pasta for a vegetarian friendly main dish.
About the Blogger:
Deborah Davis MS, RD is a Registered Dietitian who practices clinical dietetics in Chicago, Illinois. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find Deborah in the kitchen, camera and spatula in hand, developing recipes for her blog and freelance pieces. You can also connect with Deborah on Twitter and Instagram.
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