Is it necessary to boil cauliflower before cooking?

No you don’t have to blanch (or boil) cauliflower before cooking. When cooking in the oven, you can blanch cauliflower before roasting to reduce the cook time, but I don’t recommend it with this Cauliflower Steaks recipe, because the steaks could fall apart.

How do you make crispy roasted cauliflower?

Here are a few tips to ensure your roasted cauliflower comes out crispy: 1. Make sure your cauliflower is completely dry. Moisture will cause it to steam instead of roast. 2. Brush (or toss) with olive oil - but don’t overdo, because too much oil can make it soggy. Follow your recipe! 3. If roasting cauliflower pieces instead of steaks, don’t overcrowd the pan as this will cause the vegetables to steam instead of roast.

Why is cauliflower steak called steak?

Thick slices of cauliflower are called “steaks” because the slices are the same shape as beef steaks.

Why does my roasted cauliflower get mushy?

The main reasons for mushy roasted cauliflower are overcooking or using too much oil. Because oven temperatures can vary, always check for doneness at least 5 minutes before the time the recipe says it will be done, to be on the safe side.

Grilled Cauliflower Steaks | A Well-Seasoned Kitchen®

Ingredients

Scale

Parmesan Cheese Sauce

3 tablespoons sour cream
3 tablespoons mayonnaise
1 heaping teaspoon Dijon mustard
3 tablespoons freshly grated Parmesan cheese
Fresh lemon juice, to taste

Cauliflower Steaks

1 large head cauliflower
2 to 3 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Chopped Italian parsley, for garnish

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Instructions

Parmesan Cheese Sauce

In a small mixing bowl, whisk together sour cream, mayonnaise, mustard, cheese and lemon juice to taste. Set aside.

Grilled Cauliflower Steaks

Preheat grill to medium heat.
Slice cauliflower head into 3/4-inch thick slices (see Tip in Notes below). Brush one side of cauliflower with olive oil. Place on a grill pan, oiled side down, cover and grill about 7 minutes or until starting to brown.
Turn slices over and brush top with oil, then top with Parmesan sauce. Cover and grill for an additional 6 to 8 minutes or until the cauliflower is crisp-tender.
Season to taste with salt and pepper and serve immediately, garnishing with chopped parsley.

Variation: Roasted Cauliflower Steaks

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or foil.
Slice cauliflower head into 3/4-inch thick slices (see Tip in Notes below). Place on prepared baking sheet in a single layer and brush top with olive oil. Roast for 15 minutes.
Turn slices over and brush top with oil and roast an additional 5 minutes. Brush tops with Parmesan sauce and continue roasting for an additional 5 to 10 minutes or until cauliflower is crisp-tender.
Season to taste with salt and pepper and serve immediately, garnishing with chopped parsley.

Notes

Tip on slicing cauliflower: Remove the outer leaves from the cauliflower and cut the stem so that it is flat and flush with the base of the crown. Place the cauliflower, the flat (stem) side down, on a work surface. Cut down through the head, cutting 1/2 to 3/4-inch thick slices. Don’t worry if some of the slices break apart into two or three pieces; just grill the larger partial ones along with the full slices, saving the smaller bits for another use (like our Curried Cauliflower Soup).

Author: From "Fresh Tastes" by Lee Clayton Roper
Category: Side dish, gluten free, camping, easy entertaining
Method: Grilling
Cuisine: American

Nutrition

Serving Size:
Calories: 219
Sugar: 4.4 g
Sodium: 310.8 mg
Fat: 17.7 g
Saturated Fat: 3.9 g
Carbohydrates: 12.1 g
Fiber: 4.4 g
Protein: 6.3 g
Cholesterol: 10.2 mg