Prepare to be amazed by a culinary revelation that turns an ordinary vegetable into a stunning, restaurant-worthy dish! These roasted cauliflower steaks are not just a meal; they're a flavor explosion that will make even the most dedicated meat-lovers forget about their usual protein. With a perfect golden-brown exterior, a tender interior, and a sprinkle of toasted pine nuts and plump golden raisins, this recipe is about to become your new go-to vegetarian sensation that's as Instagram-worthy as it is delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 2 servings
Ingredients
- 1 head of cauliflower
- 1/4 cup pine nuts
- 1/4 cup golden raisins
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a nice caramelization on the cauliflower steaks.
- Begin by preparing the cauliflower. Remove the leaves and trim the stem, ensuring the head remains intact. Place the cauliflower head on a cutting board and use a sharp knife to slice it into 1-inch thick "steaks." You should be able to get about 2-3 steaks from the center of the cauliflower, with some florets breaking off; save these for another use.
- In a small bowl, mix together the olive oil, cumin, salt, and pepper. Brush this mixture generously on both sides of the cauliflower steaks to ensure they are well-coated.
- Place the cauliflower steaks on a baking sheet lined with parchment paper. Make sure they are spaced out evenly to allow for proper roasting.
- Roast the cauliflower in the preheated oven for about 15 minutes, then carefully flip the steaks using a spatula. Roast for an additional 10-15 minutes, or until the cauliflower is golden brown and tender when pierced with a fork.
- While the cauliflower is roasting, prepare the golden raisins and pine nuts. In a small skillet over medium heat, add the pine nuts and toast them for about 3-5 minutes, stirring frequently, until they are golden and fragrant. Be careful not to let them burn.
- Once the pine nuts are toasted, add the golden raisins to the skillet and stir them in. Cook for an additional 1-2 minutes until the raisins are plump and warmed through.
- When the cauliflower steaks are done roasting, remove them from the oven and let them cool for a minute. Transfer the steaks to serving plates.
- Top each cauliflower steak with the toasted pine nuts and golden raisins mixture. Drizzle any remaining olive oil from the baking sheet over the top for added flavor.
- Serve the roasted cauliflower steaks warm, garnished with additional salt and pepper to taste, if desired. Enjoy your delicious vegetarian dish!
Tips
- Choose a large, firm cauliflower head for the best "steak" cuts. Look for one that's compact and has minimal blemishes.
- Use a sharp chef's knife when slicing to ensure clean, even cuts. The center slices will be your best steaks, while side pieces can be saved for other recipes.
- Don't rush the roasting process. The high temperature is crucial for achieving that beautiful caramelization and crispy edges.
- Be generous with the olive oil and spices to ensure maximum flavor and prevent the cauliflower from drying out.
- Watch the pine nuts carefully when toasting – they can burn quickly! Constant stirring and medium heat are key to getting that perfect golden color.
- For extra flavor, consider adding a squeeze of lemon juice or a sprinkle of fresh herbs like parsley or thyme before serving.
- If you want to make this dish ahead of time, you can roast the cauliflower and prepare the nuts and raisins in advance, then quickly reheat and assemble before serving.
Nutrition Facts
Calories: 475kcal
Carbohydrates: 42g
Protein: g
Fat: 35g
Saturated Fat: g
Cholesterol: 0mg
