Recipe: Roasted Cauliflower Steaks
with herbed garlic butter
Dish Type - Entree, Side Dish, Vegetarian
Serves - 2 Entree or 4 as a side
This Roasted Cauliflower Steak recipe is perfect for a satisfying, flavorful meal or side dish. The crispy, buttery breadcrumbs combined with the savory, salty hard Mytiline cheese elevate the humble cauliflower into a delicious, hearty dish. Pair it with a simple salad or enjoy it as a main course.
Here on Lesvos we are blessed with a bounty of Ladotyri made locally by Mystakelli. It is made of pasteurised sheep and goat milk and ages for at least three months - you can use a parmesan or pecorino romano as a substitute! Today we even had some free-range sheep walking through our neighborhood ADD LINK (although not Mystakelli sheep as we are quite a long walk from Mantamados)!
Ingredients:
1 larg e cauliflower, cut into thick 1-inch steaks
3 tablespoons butter, melted
1/2 cup breadcrumbs (panko or homemade for extra crunch)
1/2 cup grated hard Mytiline cheese (or Parmesan as a substitute)
2 tablespoons olive oil
1 tablespoon fresh herbs (parsley or thyme), finely chopped
2 cloves garlic, minced (optional)
Salt and pepper, to taste
Lemon wedges, for serving
Instructions:
1. Prepare the Cauliflower Steaks
Preheat the oven to 200°C (400°F).
Remove the outer leaves from the cauliflower, keeping the core intact. Slice the cauliflower into 1-inch thick steaks. You should get about 2-4 steaks depending on the size of your cauliflower. Reserve any smaller florets for another use or roast them alongside the steaks.
Brush both sides of the cauliflower steaks with olive oil and season with salt and pepper.
2. Roast the Cauliflower
Place the cauliflower steaks on a baking sheet lined with parchment paper.
Roast in the preheated oven for 20 minutes, flipping halfway through, until golden brown and tender, but still holding their shape.
3. Prepare the Breadcrumb Topping
While the cauliflower is roasting, melt the butter in a small saucepan over medium heat.
Add the breadcrumbs and garlic (if using). Toast the breadcrumbs in the butter until golden brown and crispy, about 3-5 minutes.
Remove from heat and stir in the grated hard Mytiline cheese and fresh herbs.
4. Add Breadcrumb Topping and Finish Roasting
After the cauliflower has roasted for 20 minutes, remove the tray from the oven. Generously spoon the breadcrumb and cheese mixture over each cauliflower steak.
Return the tray to the oven and roast for an additional 10-12 minutes, until the breadcrumbs are golden and the cheese is melted and slightly crispy.
5. Serve
Once roasted, remove the cauliflower steaks from the oven and let them rest for a minute.
Serve with lemon wedges for a fresh burst of acidity. Garnish with extra cheese and herbs if desired.
Tips for Success:
Extra Flavor: Add a pinch of red pepper flakes to the breadcrumb mixture if you like a little heat.
Side or Main: Serve these cauliflower steaks as a light main course or as a side with roasted chicken or a fresh green salad.
Cheese Substitute: If you don’t have hard Mytiline cheese, Parmesan or Pecorino works well too!
This roasted cauliflower dish is simple yet packed with flavor—perfect for a cozy dinner or a special side dish. Enjoy!
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