Sweet & Sour Roasted Cauliflower Steaks
You know when you’re just really craving a steak but all you have is cauliflower? What … that doesn’t happen to you? Well, perhaps not many of you share in that particular experience, but you have to admit cauliflower as “steak” is pretty cool. No, it doesn’t replicate the taste and texture of a real steak, but that’s completely ok! Steak is steak. Cauliflower is cauliflower. But cauliflower is also the grand chameleon of foods, changing its form and adapting itself to a multitude of recipes – rice, pizza crust, mashed potatoes – you name it and cauliflower has probably disguised itself as it. So, when I was craving steak but only had cauliflower, I enlisted cauliflower to masquerade itself as steak and thus, this Sweet & Sour Roasted Cauliflower Steaks recipe was born!
How do you make cauliflower “steak”? Very simply, that’s how! Cut a large head of cauliflower into four even slices, season with oil, salt, and pepper, and bake it. You can add a sauce, like I did with this vinegar and honey sauce (I used Marukan rice vinegar), you can season it with steak seasoning, you can top it with caramelized onions or sautéed mushrooms like you might do with a regular steak – the options are endless! To add some nice contrast of flavors and textures, I added golden raisins to the sauce and I topped the steaks with toasted pine nuts.
What’s your favorite way to make cauliflower steak?
- 1 large head of cauliflower
- Olive oil
- Kosher or fine sea salt
- Black pepper
- 1 cup Marukan Rice Vinegar
- ½ cup honey
- 2 tablespoons water
- 1 cup golden raisins
- ½ red onion , diced (about 1 cup)
- ½ teaspoon red pepper flakes
- ¼ cup toasted pine nuts or chopped pistachios
- ¼ cup chopped fresh parsley
Cut the stem off the cauliflower and remove any green leaves. Cut in half, then cut each half in half, lengthwise, making 4 steaks. Drizzle both sides of the cauliflower steaks with olive oil and season with salt and pepper. Bake for 10 minutes, flip the cauliflower steaks over, and bake for another 15 minutes or until fork tender and golden brown.
While the cauliflower is baking, make the sauce. Combine the vinegar, honey, water, raisins, onion, and red pepper in a medium saucepan. Bring to a boil over high heat. Reduce the heat and let boil gently, uncovered, for 12-15 minutes or until most of the liquid has evaporated and is syrupy and the raisins and onions are tender.
Serve the cauliflower steaks topped with the sauce and garnish with the nuts and parsley.
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