Herb-Crusted Roasted Cauliflower Steaks with Lemon & Rosemary - They'll Miss This

 

Herb-Crusted Roasted Cauliflower Steaks with Lemon & Rosemary

This is a classic, impressive, and aromatic dish that evokes a sense of home and culinary skill. It's the kind of meal that makes a lasting impression, subtly implying what's been lost or what someone could have had. It's comforting yet sophisticated.

For Lola, here's a delicious vegetarian option that captures the essence of a savory, herb-crusted roasted dish with bright lemon and fragrant rosemary. Instead of chicken, thick, tender cauliflower "steaks" become the star, roasted to a beautiful golden crisp. This recipe is completely free of any ingredients Lola dislikes, including mushrooms or eggplant.

Yields: 2-4 servings Prep time: 15-20 minutes Cook time: 30-40 minutes

Equipment:

• Large baking sheet

• Parchment paper

• Small bowl (2 of these)

• Knife

• Cutting board

• Measuring cups

• Measuring spoons

• Whisk

• Pastry brush (optional, for coating)

• Grater or zester

• Oven

• Tongs or Spatula

• Serving plates

Ingredients:

For the Herb-Crusted Cauliflower Steaks:

• 1 medium-large head cauliflower (about 2-2.5 lbs), outer leaves removed

• 3 tablespoons olive oil

• 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried, crushed)

• 1 tablespoon fresh lemon zest (from 1 large lemon, using a grater or zester)

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder (optional)

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper, or to taste

• Fresh lemon wedges (for serving)

For Serving (Optional):

• Roasted potatoes or sweet potato wedges (can be roasted on the same baking sheet)

• Sprigs of fresh rosemary for garnish

• A drizzle of fresh lemon juice

Instructions:

Preparing the Cauliflower & Herb Mixture:

Step 1.) Preheat your oven to 400∘F (200∘C). Line a large baking sheet with parchment paper.

Step 2.) Using a knife on a cutting board, carefully slice the cauliflower head from top to bottom into 3/4-inch to 1-inch thick "steaks." You should get 3-4 good steaks from the center; the florets from the ends can be roasted alongside or saved for another recipe.

Step 3.) In a small bowl, whisk together the olive oil, chopped fresh rosemary, fresh lemon zest, garlic powder, optional onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper with a whisk.

Coating and Roasting:

Step 4.) Place the cauliflower steaks on the prepared baking sheet. Using a pastry brush or your hands, generously brush or rub the herb mixture evenly over both sides of each cauliflower steak, ensuring they are well coated.

Step 5.) Place the baking sheet in the preheated oven. Roast for 15 minutes.

Step 6.) Carefully remove the baking sheet from the oven. Using tongs or a spatula, flip the cauliflower steaks.

Step 7.) Return to the oven and roast for another 15-25 minutes, or until the cauliflower is fork-tender and the edges are beautifully golden brown and slightly caramelized. The cooking time will vary depending on the thickness of your steaks and your oven.

Serving:

Step 8.) Carefully transfer the hot Herb-Crusted Roasted Cauliflower Steaks to serving plates.

Step 9.) Serve immediately with fresh lemon wedges for squeezing over the top. Optionally, garnish with fresh rosemary sprigs and serve alongside roasted potatoes or sweet potato wedges cooked in the same pan.

Tips for Success:

• Even Slices: Try to cut the cauliflower steaks into uniform thickness for even cooking.

• Don't Overcrowd: Ensure the cauliflower steaks are in a single layer on the baking sheet without overlapping, which promotes browning. Cook in batches if necessary.

• Flavor Boost: For an extra burst of flavor after roasting, you can drizzle a tiny bit more fresh lemon juice over the cooked steaks.

• Customizable Herbs: While rosemary and lemon are classic, you can also experiment with other fresh herbs Lola enjoys, such as thyme or oregano, in the herb crust.