Roasted Cauliflower Steak Recipe

These cauliflower steaks are roasted to perfection and beautifully caramelized with a honey sriracha glaze that balances sweet heat with the earthy depth of the vegetable. Each bite is elevated by a creamy garlic-infused mashed cauliflower base and accented with the tart pop of pomegranate seeds, creating a harmonious symphony of flavors in this visually stunning dish.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 1

Servings

Calories 577kcal

Ingredients

For the roasted cauliflower and mashed cauliflower:

1 large head cauliflower
2 medium garlic cloves peeled for the steak
2 medium garlic cloves minced for the sauce
1 tablespoon butter
1 tablespoon cream cheese
1 tablespoon water
Sea salt to taste
Black pepper to taste
1 cup spinach
½ cup pomegranate seeds

For the honey Sriracha sauce:

2 tablespoons sriracha
½ cup honey
3 tablespoons soy sauce
2 garlic cloves minced

Instructions

Preheat the oven to 425°F and prepare a baking sheet with parchment or a silicone mat.
Divide the cauliflower, slicing one half into steaks and cutting the other half into florets.
Boil the florets and garlic cloves in a large pot for about 15 minutes or until soft, then drain.
Puree the softened florets and garlic with butter, cream cheese, and a splash of water; season with salt and pepper to taste.
Stir together sriracha, honey, soy sauce, and minced garlic in a bowl for the glaze.
Coat the cauliflower steaks with the glaze and roast for 15 minutes, then flip and continue for roasting for five to 10 more minutes.
Lightly sauté spinach in olive oil while the steaks roast.
Assemble the dish with a layer of mashed cauliflower, a helping of spinach, a cauliflower steak, and a sprinkle of pomegranate seeds for serving.

Nutrition