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Roasted Cauliflower Steaks


Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4


1 large head    Cauliflower                                         

1/2 cup            Robert Rothschild Farm Toasted Garlic Horseradish Dip                             

1 - 2 Tbsp.       Olive oil                                              

                        Salt and pepper to taste                                                                     


Preheat oven to 400 degrees F. Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down, and using a large knife, slice through the middle of the cauliflower. To each side of the cut, cut two 1/2-inch thick steaks (some florets will break off). Season with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook 2 steaks until golden brown, about 2 minutes per side. Re-oil pan if needed before cooking remaining cauliflower. Transfer steaks to a baking sheet and roast cauliflower until tender, about 12 minutes.

Place each cauliflower steak on a bed of Toasted Garlic Horseradish Dip, and drizzle with additional if desired.

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