What is the Deal with Cauliflower Steaks?
Which one (or more) of the following sentences describes you?
- You love cauliflower steaks, and you’ve been enjoying them for some time.
- You’ve seen cauliflower steaks on a menu and wondered “what in the world….”
- You’ve tried cauliflower steak at a restaurant, liked it, and wondered why the hell you were paying so much money for a slab of a $4 vegetable.
Ok, now how about these sentences:
- You love buffalo chicken wings and eat them all the time, and feel fine about it.
- You love buffalo chicken wings, have them occasionally, wish you could have them more, but you don’t feel so pleased with yourself after scarfing down a plateful.
- You wish you could drink Frank’s Red Hot Sauce right out of the bottle.
All of these positions are very valid. And any combination of them is understandable.
Making Cauliflower Steaks at Home
Cauliflower steaks may be trendy and they may be a little silly to order in a restaurant (unless you really really want one) but they are NOT silly to make at home. Not at all. They are satisfying and hearty, and the way the edges caramelize (I think I should start a drinking game with my blog, in that every time I say or you read the word “caramelize” we should all take a slug of something) is pure deliciousness.
How to Make Cauliflower Steaks
After you slice the cauliflower into slabs at least 1-inch thick, you will have leftover bits from the sides. That is just fine. You can toss them with a bit of olive oil and salt and roast them right alongside, or if you have some of the Buffalo sauce mixture left, brush that on. They won’t be steaks, but they will be a well deserved and appreciated snack for the cook and for anyone lucky enough to be in the kitchen when the tray is removed from the oven.
Brush the steaks with the Buffalo sauce mixture, making sure to get the sides as well as the top and the bottoms. Some of the steaks might be only just holding together—that’s ok, just move them gently. Now, roast the heck out of them.
Trendy cauliflower steaks are so easy to make at home. They are satisfying and hearty, and the way the edges caramelize is pure deliciousness.
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Once you’ve plated them up, dollop them generously with Blue Cheese Dip.
And then give them a little sprinkle of parsley because you are classy like that.
I served these Roasted Buffalo Cauliflower Steaks with a Frisee, Radicchio and Escarole Salad with Citrus Dressing. A delicious vegetarian meal that did not feel skimpy in the slightest.
Other Frank Red Hot Sauce Recipes:
- Buffalo Turkey Burger Sliders
- Buffalo Chicken and White Bean Chili
- Air Fryer Buffalo Chicken Wings
- Slow Cooker Buffalo Chicken Meatballs
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Roasted Buffalo Cauliflower Steaks
Ingredients
- 1 large head cauliflower trimmed and cut from top to bottom into 3 or 4 1-inch slices or “steaks”
- 3 tablespoons melted butter
- ½ cup Frank’s Red Hot Sauce
- Kosher salt to taste
- ½ cup Blue Cheese Dip
Directions
- Preheat the oven to 425°F. Line a rimmed baking sheet with foil or parchment paper, or spray it with nonstick spray.
- In a small bowl combine the melted butter and the Frank’s Red Hot Sauce. Brush both sides of each cauliflower steak with the mixture, and place them on the prepared baking sheet. Roast for about 25 minutes, until the steaks are just tender, and browned in spots.
- Serve hot or warm with the Blue Cheese Dressing.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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Put it in a pre-heated cast iron pan and was generous with the sauce. Can’t say that the cauliflower roasted much – if at all – but the flavor was quite good with my pick of “wing sauce” and the crispy sauce bits were nice as a topping, though I suggest adding a bit of garlic powder to the sauce mix
What is the secret to cutting these into “steaks”? I just cut one up and managed to eek out one steak and the rest are bits and bobs. Thank you
make sure you leave the core of the cauliflower intact, just trimming off the base! the bigger the cauliflower, the more steaks you sill get. Also, cut slowly and precisely with a large knife. let me know! (and the bits and bobs are still delicious roasted of course! chef’s treat, or a side dish)