Smoky Cauliflower Steaks

Smoky Cauliflower Steaks

There’s a new steak in town, and it’s made of cauliflower, which is unusual. For optimal caramelization, chop the cruciferous veggie into thick steaks, cover it in spices, and roast it until golden.

Cauliflower steaks are delicious as a side dish or as a second course. It’s simple to make, either in the oven or in a pan. Even though they don’t have anything to do with meat, they’re called steaks. They’re quite tall, with a shape that resembles a traditional veal slice due to the central, harder part of the cauliflower resembling a bone.

Because it is adorned with aromatic herbs and spices, it is a light and flavorful dish that can be prepared in just a few minutes and with only cauliflower, microgreens , seasoning and some nuts and seeds.

The attraction of this substantial knife-and-fork dish will appeal to both vegetarians and meat lovers. Serve with romesco sauce and microgreens on top. 



  • 2 large heads cauliflower, sliced
  • 3 tbsp olive oil + additional 
for drizzling
  • 2 tsp smoked paprika, divided
  • ½ tsp ground black pepper
  • 1/4 tsp sea salt 
  • 2 cups unsalted tomato sauce
  • 1/2 cup microgreens
  • 2 tbsp unsalted pine nuts, toasted
  • 1 tsp sesame seeds, toasted


  1. Preheat the oven to 425 degrees Fahrenheit. 
  2. Using foil, line a large rimmed baking sheet.
  3. Combine oil, 1 teaspoon paprika, pepper, and salt in a small bowl; brush half of the mixture over cauliflower. 
  4. Bake for 10 minutes.
  5. Turn and brush with the remaining oil mixture; roast for about 25 minutes, or until tender and golden brown.
  6. In a small saucepan, combine tomato sauce, the remaining 1 teaspoon smoked paprika, and salt to taste; cook on low until warmed.
  7. Garnish each plate with a cauliflower steak, microgreens, pine nuts, and sesame seeds.
  8. Drizzle a little more oil on each one.

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