Monday, July 25, 2016

Roasted Cauliflower...umm...Steaks?

I ran across this recipe on line somewhere recently, and had to try it.

We've talked about roasted veggies here in the Cafe before, but this...oh have to try it!

Start with a head of cauliflower. Doesn't it look beautiful?

Slice it into "steaks" about one inch thick. I did three (one was quite small) because this was going to be the main course for my lunch. If you're using it as a side dish, make one slice per person.

Lay the "steaks" on parchment paper that you've prepared with cooking spray or lightly coated with oil. Coat the top of the slices with oil, also. (I used coconut oil.)

Season with salt, pepper and garlic. Roast at 450° for 45 minutes.

Be sure to choose a coolish day!

After 45 minutes, take the "steaks" out of the oven and add whatever toppings sound good. I used shredded cheddar, but don't you think crumbled bacon would be great, too?

Put the pan back in the oven and turn off the heat. Leave it be for 30-45 more minutes.

I left mine in for a full hour - a bit too long - but so scrumptious! The cauliflower was soft and creamy, and the cheese was toasted and yummy.

And yes, it was a delicious lunch!

In other news, it's tourist season in the Black Hills (or anywhere, I guess!). We spent some time being tourists over the weekend. We visited one of our favorite spots in Custer State Park: The Badger Hole.

I wrote about this quaint cabin and the prolific poet who lived there last year (you can read that post here), and I fell in love with the place and the man all over again on this visit.

After all, how can you not love a man whose walls are lined with bookshelves?

And looking at that post from last year, I am reminded that I gave up on my sourdough! But no worries. I'm going to try again...I'll see if I know what went wrong last summer. I think I have it figured out.

How is the summer going at your house? Do you have tourists in your area? Or are you the one who travels to far destinations?

Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books:


  1. OK, I'll bite! I've avoided all of these cauliflower recipes because they really taste too close to cabbage/broccoli for my taste, but this looks like I need to check it out. (Of course, the kids will love it.)

    1. The high temp combined with the extended roasting time is what gets this vegetable past the bitter/sour/cooked brassica taste and brings it into sublime deliciousness!

      I hope you do try it! To me, it's so different from regular cooked broccoli or cauliflower.

      On the other hand, I can taste coffee (which I really don't like) when the hot water for my tea is kept in a carafe that once held coffee. When you really don't like a flavor, it will come through in almost anything.

      So try this and let us know how it turned out!

  2. I love cauliflower. This looks amazingly yummy~~~

  3. This does look yummy. I'm surprised at the high temperature and the length of time to cook them. I would have thought they'd be charcoal by the end. And the cheese is a mighty fine touch. It's too hot to try that this week, but I'll definitely give it a whirl once it's safe to turn my oven on again.

    Tourists? We just had the whole contingency of Hell's Angels here for the weekend. Apparently they have this periodic mass 'vacay' at different cities in Canada. Kind of like a family reunion only for organized crime. This was a big year because a bunch of their members have gotten out of prison since their last meeting. So, yeah, not your average tourist but every bit helps the economy, right?

    1. The Sturgis Motorcycle Rally is coming up soon, and we have our share of bikers. I heard a rumor that the more violent gangs have agreed to take turns coming to the Rally. Things were quite violent for a few years, but without the rival gangs in town, it's much more peaceful.

      Yes. We get all kinds of tourists, too.

      And I hope you like this recipe!

  4. Jan, I've been wanting to try this! I had no idea you'd have to roast it for so long. But it looks worth the effort!

    I laughed when I saw the photo. I was just saying the other day that I think cauliflower sliced like that looks like the cross section of a brain. LOL Sorry if that grosses anyone out. :)

  5. We have about 1500 cauliflower plants in on the farm... so when they grow heads and it's harvest time, I'm going to try this and have SO MUCH FUN!!!! I love cauliflower, so this is a true winner, Jan!

    And I'm laughing at Missy's take on the brain section, LOL! It does look like that, but I bet it tastes amazing!

    1. That's a LOT of cauliflower! But such scrumptious goodness for you and your farm customers!

      You'll have to write a cauliflower cookbook. :)

  6. This looks amazing, Jan.
    And I've seen some lovely cauliflower at the farmer's market, but it's going to have to wait. With this heat wave we are in, the oven is not staying on that long!