Talley Farms Fresh Harvest


Cauliflower Steak, Roasted

A nice meat substitute with Olive Currants and toasted breadcrumbs


1 head cauliflower, outer green leaves removed and stem trimmed, leaving core intact

1⁄4 cup olive oil
Salt and ground black pepper to taste
2 teaspoons minced garlic
3⁄4 pitted chopped olives (or olive tapenade)
1/3 currants or sun dried tomatoes
1 tablespoon lemon juice
1⁄4 teaspoon red pepper flakes
3⁄4 cup toasted coarse breadcrumbs (or plain croutons crushed)
1/3 cup grated Parmegiano Reggiano cheese


Place the rack in the lower third of the oven and preheat the oven to 400 degree. 

Working from the top of the cauliflower head vertically to the core, carefully cut three 3⁄4 inch “steaks” from the center.
The edges and some florets will break loose. Chop these finely and reserve 1 cup.
Place the cauliflower steaks on a greased rimmed baking sheet, and brush both sides with 2 tablespoons of the olive oil. 
Season with salt and pepper on both sides. Roast until tender throughout and golden brown, 25-30 minutes, flipping
once carefully about halfway through cooking. 
Meanwhile, heat the remaining 2 tablespoons olive oil in a pan over medium-high heat. Add the garlic and reserved
chopped cauliflower, and cook, stirring until softened, about 5 minutes. Add the olives and currants or tomatoes, and cook about 3-4 minutes more. Add the lemon juice and red pepper flakes and season to taste with salt and pepper.  Remove from the heat and stir in breadcrumbs, reserving 1-2 tablespoons of the crumbs to finish.
Remove the cauliflower steaks from the oven, and top with the olive mixture. Sprinkle the reserved breadcrumbs and the cheese over the top. Serve warm.
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