Active Time:25 minsTotal Time:1 hr 5 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 5 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Cook Mode(Keep screen awake)Ingredients1headgarlic2tablespoonsextra-virgin olive oil, divided1large headcauliflower(3 pounds), leaves removed and stem trimmed1½teaspoonssalt-free garlic-and-herb seasoning4tablespoonsunsalted butter, softened3tablespoonsgrated Parmesan cheese½teaspoonsalt1tablespoonchopped mixed fresh herbs(such as flat-leaf parsley and thyme)
Cook Mode(Keep screen awake)
Ingredients
1headgarlic
2tablespoonsextra-virgin olive oil, divided
1large headcauliflower(3 pounds), leaves removed and stem trimmed
1½teaspoonssalt-free garlic-and-herb seasoning
4tablespoonsunsalted butter, softened
3tablespoonsgrated Parmesan cheese
½teaspoonsalt
1tablespoonchopped mixed fresh herbs(such as flat-leaf parsley and thyme)
DirectionsPreheat oven to 425°F. Cut ½ inch off top of garlic head to expose cloves; discard top. Place the garlic head, cut-side up, on a small sheet of foil; drizzle with 1 tablespoon oil. Bring edges of foil together over the garlic and crimp edges to seal; place on a large rimmed baking sheet.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodPlace cauliflower on a cutting board, stem-side down. Using a large chef’s knife, cut 4 (¾-inch-thick) slices from the center of the head. (Reserve remaining cauliflower for another use.) Arrange the steaks in a single layer on the baking sheet with the garlic. Stir 1 teaspoon garlic-and-herb seasoning and the remaining 1 tablespoon oil in a small bowl until well combined; evenly brush over the tops of the steaks. Roast until tender and browned, 35 to 40 minutes. Remove from oven; gently flip the steaks and carefully open the garlic packet.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodSqueeze the garlic cloves out of their skins into a small bowl; using a fork, mash until smooth. Add 4 tablespoons butter, 3 tablespoons Parmesan, ½ teaspoon salt and the remaining ½ teaspoon garlic-and-herb seasoning; stir until smooth. Spread the garlic butter over the steaks (about 2 tablespoons each). Bake until the cheese is melted, about 5 minutes. Sprinkle with herbs.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodFrequently Asked QuestionsThe word “steak” describes what the cauliflower looks like after you cut it into thick slabs that resemble beef steaks.You can cut the cauliflower into steaks and store them in an airtight container in the fridge for about 4 days.There are a few possible reasons this might happen. If you overcrowd a pan with cauliflower—and this goes for nearly any vegetable—the moisture from the vegetable will create steam. Instead of getting the desired crispiness, the vegetable will become soggy. Other reasons could be cooking it at a low temperature or not letting it cook long enough.It depends on whether you want to serve the steaks as a main course or a side dish. As a main course, serve it with othervegetable side dishes. If your cauliflower steaks are the side dish, pair them with meat, poultry and seafood recipes like ourAir-Fryer Turkey BreastorSkillet Honey-Lemon Chicken Thighs with Potatoes.You have about 4 days to enjoy leftover cauliflower steaks if you store them correctly in airtight containers in the refrigerator. You can also store them for 3 months in the freezer. Reheat them in the microwave on a covered microwave-safe plate until warmed through.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodEatingWell.com, October 2024
Directions
Preheat oven to 425°F. Cut ½ inch off top of garlic head to expose cloves; discard top. Place the garlic head, cut-side up, on a small sheet of foil; drizzle with 1 tablespoon oil. Bring edges of foil together over the garlic and crimp edges to seal; place on a large rimmed baking sheet.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodPlace cauliflower on a cutting board, stem-side down. Using a large chef’s knife, cut 4 (¾-inch-thick) slices from the center of the head. (Reserve remaining cauliflower for another use.) Arrange the steaks in a single layer on the baking sheet with the garlic. Stir 1 teaspoon garlic-and-herb seasoning and the remaining 1 tablespoon oil in a small bowl until well combined; evenly brush over the tops of the steaks. Roast until tender and browned, 35 to 40 minutes. Remove from oven; gently flip the steaks and carefully open the garlic packet.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodSqueeze the garlic cloves out of their skins into a small bowl; using a fork, mash until smooth. Add 4 tablespoons butter, 3 tablespoons Parmesan, ½ teaspoon salt and the remaining ½ teaspoon garlic-and-herb seasoning; stir until smooth. Spread the garlic butter over the steaks (about 2 tablespoons each). Bake until the cheese is melted, about 5 minutes. Sprinkle with herbs.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah GreenwoodFrequently Asked QuestionsThe word “steak” describes what the cauliflower looks like after you cut it into thick slabs that resemble beef steaks.You can cut the cauliflower into steaks and store them in an airtight container in the fridge for about 4 days.There are a few possible reasons this might happen. If you overcrowd a pan with cauliflower—and this goes for nearly any vegetable—the moisture from the vegetable will create steam. Instead of getting the desired crispiness, the vegetable will become soggy. Other reasons could be cooking it at a low temperature or not letting it cook long enough.It depends on whether you want to serve the steaks as a main course or a side dish. As a main course, serve it with othervegetable side dishes. If your cauliflower steaks are the side dish, pair them with meat, poultry and seafood recipes like ourAir-Fryer Turkey BreastorSkillet Honey-Lemon Chicken Thighs with Potatoes.You have about 4 days to enjoy leftover cauliflower steaks if you store them correctly in airtight containers in the refrigerator. You can also store them for 3 months in the freezer. Reheat them in the microwave on a covered microwave-safe plate until warmed through.Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Preheat oven to 425°F. Cut ½ inch off top of garlic head to expose cloves; discard top. Place the garlic head, cut-side up, on a small sheet of foil; drizzle with 1 tablespoon oil. Bring edges of foil together over the garlic and crimp edges to seal; place on a large rimmed baking sheet.
Place cauliflower on a cutting board, stem-side down. Using a large chef’s knife, cut 4 (¾-inch-thick) slices from the center of the head. (Reserve remaining cauliflower for another use.) Arrange the steaks in a single layer on the baking sheet with the garlic. Stir 1 teaspoon garlic-and-herb seasoning and the remaining 1 tablespoon oil in a small bowl until well combined; evenly brush over the tops of the steaks. Roast until tender and browned, 35 to 40 minutes. Remove from oven; gently flip the steaks and carefully open the garlic packet.
Squeeze the garlic cloves out of their skins into a small bowl; using a fork, mash until smooth. Add 4 tablespoons butter, 3 tablespoons Parmesan, ½ teaspoon salt and the remaining ½ teaspoon garlic-and-herb seasoning; stir until smooth. Spread the garlic butter over the steaks (about 2 tablespoons each). Bake until the cheese is melted, about 5 minutes. Sprinkle with herbs.
Frequently Asked QuestionsThe word “steak” describes what the cauliflower looks like after you cut it into thick slabs that resemble beef steaks.You can cut the cauliflower into steaks and store them in an airtight container in the fridge for about 4 days.There are a few possible reasons this might happen. If you overcrowd a pan with cauliflower—and this goes for nearly any vegetable—the moisture from the vegetable will create steam. Instead of getting the desired crispiness, the vegetable will become soggy. Other reasons could be cooking it at a low temperature or not letting it cook long enough.It depends on whether you want to serve the steaks as a main course or a side dish. As a main course, serve it with othervegetable side dishes. If your cauliflower steaks are the side dish, pair them with meat, poultry and seafood recipes like ourAir-Fryer Turkey BreastorSkillet Honey-Lemon Chicken Thighs with Potatoes.You have about 4 days to enjoy leftover cauliflower steaks if you store them correctly in airtight containers in the refrigerator. You can also store them for 3 months in the freezer. Reheat them in the microwave on a covered microwave-safe plate until warmed through.
Frequently Asked Questions
The word “steak” describes what the cauliflower looks like after you cut it into thick slabs that resemble beef steaks.
You can cut the cauliflower into steaks and store them in an airtight container in the fridge for about 4 days.
There are a few possible reasons this might happen. If you overcrowd a pan with cauliflower—and this goes for nearly any vegetable—the moisture from the vegetable will create steam. Instead of getting the desired crispiness, the vegetable will become soggy. Other reasons could be cooking it at a low temperature or not letting it cook long enough.
It depends on whether you want to serve the steaks as a main course or a side dish. As a main course, serve it with othervegetable side dishes. If your cauliflower steaks are the side dish, pair them with meat, poultry and seafood recipes like ourAir-Fryer Turkey BreastorSkillet Honey-Lemon Chicken Thighs with Potatoes.
You have about 4 days to enjoy leftover cauliflower steaks if you store them correctly in airtight containers in the refrigerator. You can also store them for 3 months in the freezer. Reheat them in the microwave on a covered microwave-safe plate until warmed through.
EatingWell.com, October 2024
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Nutrition Facts(per serving)239Calories20gFat13gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
