An easy to prepare dish, filled with fresh flavors, Roasted Cauliflower Steaks is a side dish you’ll come back to time and time again. A family favorite — delicious pan-seared or oven roasted.
Cauliflower is a delicious and versatile vegetable that acts almost like a blank canvas. With a myriad ways to prepare it. My paternal grandmother’s family loved to steam a head of cauliflower and serve with a white cheese sauce, popular in the 1950s. Today, we tend to forgo the cheese sauce in favor of roasting, an easy application that brings out its natural sweetness.
A cruciferous vegetable, cauliflower is a not only delicious but healthy. It’s a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium, and Manganese.
1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
1 lemon, juiced and zested
Extra-virgin olive oil, to coat
Coarsely ground black pepper
2 tablespoons fresh parsley, chopped
1/4 cup Parmesan cheese, shredded
Preheat oven to 375 degrees. In a small bowl whisk together olive oil (enough to coat, several tablespoons), lemon juice and grated lemon zest. Place cauliflower in a large mixing bowl. Pour the olive oil, lemon mixture over the cauliflower. Season generously with salt and pepper and toss gently until evenly coated.
Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil and juice from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Immediately garnish with shredded Parmesan cheese and chopped parsley. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.