Roasted Cauliflower Steaks with Arugula Salad

Lately I have had a lot more requests for plant-based meals which I’m happy to accommodate. When I first started working as a chef I was developing recipes for a vegan/vegetarian meal prep company so I’m used to getting creative with veggies. These cauliflower steaks are hearty and filling and simply beautiful. I seasoned mine with sumac, which is one of my favorite spices because it is very tart and lemony. The fresh arugula salad adds a peppery note, the cheese and pine nuts add the perfect nuttiness and the golden raisins provide a pop of sweetness. This would be a great salad to use for entertaining as a starter salad served with a side of crusty bread. If you want to add protein to make this a full meal, I recommend grilled salmon (any fish really) or chicken.

  1. Preheat oven to 500. Lightly coat a rimmed baking sheet with olive oil and place cauliflower steaks on top. Drizzle with olive oil and season with sumac (is using), salt and pepper. Place in the oven for 10 minutes. Flip the cauliflower and roast for 5 minutes longer, or until nicely golden brown.

2. While the cauliflower roasts, place arugula in a large mixing bowl. Squeeze lemon juice over and drizzle with olive oil. Season with salt and crushed red pepper and toss gently.

3. Place cauliflower steaks onto serving plates and top with arugula. Garnish with raisins, pine nuts and Parmigiano.

Roasted Cauliflower Steaks with Arugula Salad

Serves 2

All you need:

1 head cauliflower, stem still intact, cut into 2 steaks (https://www.allrecipes.com/article/slice-cauliflower-steaks-oven-roasting/)

Olive oil, for drizzling

1 teaspoon ground sumac (optional)

Salt and freshly ground black pepper

Salad

2 large handfuls baby arugula

Juice of 1 lemon

1 tablespoon olive oil

Pinch salt

Pinch crushed red pepper flakes

2 tablespoons golden raisins

2 tablespoons toasted pine nuts

2 tablespoons shaved Parmigiano-Reggiano cheese

All you do:

  1. Preheat oven to 500. Lightly coat a rimmed baking sheet with olive oil and place cauliflower steaks on top. Drizzle with olive oil and season with sumac (is using), salt and pepper. Place in the oven for 10 minutes. Flip the cauliflower and roast for 5 minutes longer, or until nicely golden brown.
  2. While the cauliflower roasts, place arugula in a large mixing bowl. Squeeze lemon juice over and drizzle with olive oil. Season with salt and crushed red pepper and toss gently.
  3. Place cauliflower steaks onto serving plates and top with arugula. Garnish with raisins, pine nuts and Parmigiano.
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