Roasted Garlic-Butter Cauliflower Steaks
These golden, caramelized cauliflower steaks are infused with roasted garlic and buttery herb goodness. Topped with Parmesan and fresh herbs, they’re a showstopping side or satisfying vegetarian main that brings serious flavor to the table.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
Ingredients
2 whole heads garlic
4 tbsp extra-virgin olive oil, divided
2 large cauliflower heads (about 6 lbs total), leaves removed, stems trimmed
3 tsp salt-free garlic-and-herb seasoning
8 tbsp (1 stick) unsalted butter, softened
6 tbsp grated Parmesan cheese
1 tsp salt
2 tbsp chopped fresh herbs (such as parsley and thyme)
Instructions
Roast garlic: Preheat oven to 400°F (200°C). Slice tops off garlic heads to expose cloves. Drizzle with 1 tbsp olive oil, wrap in foil, and roast for 35–40 minutes until golden and soft. Cool, then squeeze cloves into a small bowl and mash.
Prep cauliflower: Cut each cauliflower into ¾-inch thick steaks (you’ll get about 3–4 per head). Brush both sides with remaining olive oil and season with garlic-and-herb seasoning.
Sear and roast: Heat a large oven-safe skillet or griddle over medium-high. Sear cauliflower steaks 2–3 minutes per side until browned. Transfer to a baking sheet and roast for 15–20 minutes until tender.
Make garlic butter: Mix roasted garlic mash with butter, Parmesan, salt, and herbs.
Finish steaks: Spread garlic butter over hot cauliflower steaks right after roasting.
Serve warm, garnished with extra herbs if desired.
Nutrition
- Calories: 240
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g