Smoky cauliflower steaks with horseradish sauce
Eats like a meal! Cauliflower is boiled, sliced, seasoned and roasted to perfection for a perfect meatless dinner entree.
Cauliflower is definitely one of the poster boys for healthy eating in the last few years. Its versatility has led to riced cauliflower, mashed cauliflower, cauliflower hummus, and other dishes that highlight this cruciferous vegetable’s light flavor and great vitamin content.
These cauliflower steaks are one of the easiest cauliflower recipes I’ve made, and one of the tastiest. You can change up the spice on the steaks to suit your taste, and add a sprinkling of cheddar, parmesan or chopped sun-dried tomatoes to really up the ante on flavor.
- 2 cauliflower heads
- 2-3 tablespoon olive oil
- 1 teaspoon sea salt
- Black pepper, to taste
- Smoky dead sea salt*
- 1/2 cup red horseradish sauce (made with beets)
- 1/4 cup mayonnaise
In a large pot, boil water with a teaspoon salt. When water is boiling, drop in cauliflower heads and cook on medium heat for 10 minutes.
Preheat oven to 425. Line two baking sheets with parchment paper.
Carefully cut each cauliflower head into three steaks, starting at the root end to hold it together. (Some stalks may break off, those are a bonus snack for the chef once it’s cooked.)
Lay steaks onto baking sheets, shmear with olive oil, and sprinkle with smokey salt and pepper.
Bake for 25 minutes, or until edges have blackened. Serve hot and fresh from the oven.
Combine horseradish and mayonnaise, and serve as a dipping sauce.
*I used the Israeli brand 424 Below Sea Level, a mix of Dead Sea salt and smoked paprika. You can make your own blend by mixing equal parts smoked paprika and sea salt.
Related Topics: Vegetarian