Cauliflower Steaks with Pizza Toppings
Created by The Green Gourment Co. for OMGheeShare
Cauliflower steaks are such a fun way to eat your veggies: thick slabs of cauli are coated in ghee and smoky paprika and roasted until golden. Then you top your steaks with a medley of pizza-style toppings that you quickly mix together while the steaks are roasting.
Enjoy these as the main event for dinner with a salad on the side¾or serve as a side dish to simply grilled fish, chicken or meat.
Cauliflower Steaks with Pizza Toppings
Rated 5.0 stars by 1 users
Cuisine
Modern Australian
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Cauliflower steaks are such a fun way to eat your veggies: thick slabs of cauli are coated in ghee and smoky paprika and roasted until golden. Then you top your steaks with a medley of pizza-style toppings that you quickly mix together while the steaks are roasting: briny olives, artichokes and roasted red peppers (which you’ve cleverly bought at the supermarket deli counter for only a few dollars), plus breadcrumbs, cheese, and some herbs and lemon for zestiness¾and you have a veggie feast ready in 30 minutes.
Enjoy these as the main event for dinner (especially if you mix in the optional tuna¾see notes below) with a salad on the side¾or serve as a side dish to simply grilled fish, chicken or meat.
We’ve suggested using 1-2 caulis for this recipe, because you never know how many steaks you’ll get out of each head. Even if you don’t get more than 2 perfect steaks, you can often cobble the remaining flat-sided florets together to make up another steak or two¾or use an extra cauli if you have it at hand. Roast any remaining cauli florets (tossed in OMGhee of course!), or pop them back in the fridge to use in another dish. Raw cauli also freezes well.
Ingredients
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1 or 2 large, compact cauliflowers
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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1 teaspoon flaky salt
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2 Tablespoons (30g) OMGhee, melted
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1 cup (60g) fresh or panko breadcrumbs
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1 cup lightly packed (55g) grated gouda cheese (or any melting cheese you have in the fridge)
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1 cup (150g) mixed antipasto from the supermarket deli, roughly chopped¾look for a mix that includes mixed olives, artichokes and roasted red peppers, or buy a scoop of each separately
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Large handful flat leaf parsley, roughly chopped
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Good pinch dried chilli flakes
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Zest and juice of ½ lemon
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A little extra melted OMGhee
Directions
Preheat your oven to 220°C. Place a large baking tray that will hold 4 cauli steaks in a single layer in the oven to heat up (you may need two trays). Heating the trays helps to brown the bottom of your steaks without needing to turn them over.
Trim the base of your cauli/s, so they sit flat on your chopping board. Cut your caulis in half from top to bottom, then trim the edges from both halves so they have flat sides.
Starting at the centre of each cauli half, cut a 2cm slice from each. Then do your best to get a second slice from each half, or cobble an extra steak together from the florets that break off, or use your second cauli to get more perfect steaks. You want 4 steaks in total.
Place your steaks on a sheet of compostable baking paper that’s the same size as the tray heating in the oven.
Mix the paprika, garlic powder and salt together in a small bowl. Brush each steak generously with the melted ghee and sprinkle with the spice and salt mix.
Take the baking tray out of the oven and carefully lift the baking paper with the steaks onto the tray. Roast for 15-20 minutes until the steaks are golden and just tender when pierced with the point of a small knife.
While the steaks are roasting, make the topping. Place the breadcrumbs, cheese, chopped antipasto mix, parsley, lemon zest and a good squeeze of lemon juice in a medium mixing bowl. Mix well, then taste (it should be delicious!) and decide if it needs any seasoning, a bit more lemon juice, or some extra melted ghee to help bring the mixture together.
Press quarter of the breadcrumb mixture firmly on top of each cauli steak. Return the tray to the oven and cook for another 10-15 minutes until they’re golden and smell outrageously good.
Using a wide spatula, serve on individual dinner plates or on a large sharing platter with extra lemon wedges on the side.
Recipe Note
Cooked cauli steaks will keep in the fridge for a couple of days.Reheat in the oven on a flat baking tray at 160°C for 10-15 minutes until heated through.
As a delicious way to amp up the protein,stir 1 x 90g or 185g flaked can of tuna in olive oil through the breadcrumb mixture.
All kinds of other ingredients work well in this topping:use any fresh herbs you have on hand, chopped nuts, parmesan or feta cheese, finely chopped mushrooms or red onion. You can’t make any mistakes with these. 😊
1 comment
Yum ,Thank you 😋