Vom Fass Roasted Cauliflower Steaks

Roasted Cauliflower Steaks

Try something adventurous with your next head of cauliflower.  Cauliflower Steaks make a great addition to any meal and are so delicious! 

Ingredients: (serves 4)
• 1 medium head of Cauliflower
• 2 TBLS vomFASS Extra Virgin Olive Oil
• vomFASS Himalayan Salt to taste
• 1 TBLS vomFASS Herbes de Provence Spice

Directions:
1. Preheat oven to 400 degrees
2. Trim and cut off the inedible leaves.
3. Trim off the bottom of the cauliflower stem but make sure to keep the core intact.
4. Cut right through the middle of the cauliflower head, this keeps the florets together.
5. Cut thick slices, about 1 1/2-inch.  The thick-cut will help the steaks stay together when cooking. I usually get 4 “steaks’ per head.
6. Line a cookie sheet with parchment paper
7. Arrange steaks on parchment
8. Drizzle generously with extra virgin olive oil
9. Sprinkle with Himalayan Salt and Herbes de Provence Spice Blend
10. Bake in oven 15 to 20 minutes until the desired doneness is achieved

Recipe note: These are also terrific on the grill, wrapped in foil or on the grate.
Cutting the cauliflower into thick slices helps them stay together while cooking to give you a picture-perfect presentation to any meal.

Submitted by

Julie Ginsler-vomFASS-Cary



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Roasted Cauliflower Steaks

Roasted Cauliflower Steaks

Try something adventurous with your next head of cauliflower.  Cauliflower Steaks make a great addition to any meal and are so delicious! 

Ingredients: (serves 4)
• 1 medium head of Cauliflower
• 2 TBLS vomFASS Extra Virgin Olive Oil
• vomFASS Himalayan Salt to taste
• 1 TBLS vomFASS Herbes de Provence Spice

Directions:
1. Preheat oven to 400 degrees
2. Trim and cut off the inedible leaves.
3. Trim off the bottom of the cauliflower stem but make sure to keep the core intact.
4. Cut right through the middle of the cauliflower head, this keeps the florets together.
5. Cut thick slices, about 1 1/2-inch.  The thick-cut will help the steaks stay together when cooking. I usually get 4 “steaks’ per head.
6. Line a cookie sheet with parchment paper
7. Arrange steaks on parchment
8. Drizzle generously with extra virgin olive oil
9. Sprinkle with Himalayan Salt and Herbes de Provence Spice Blend
10. Bake in oven 15 to 20 minutes until the desired doneness is achieved

Recipe note: These are also terrific on the grill, wrapped in foil or on the grate.
Cutting the cauliflower into thick slices helps them stay together while cooking to give you a picture-perfect presentation to any meal.

Submitted by

Julie Ginsler-vomFASS-Cary

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