Fresh cauliflower is cut into thick steaks, seasoned with curry & garlic, and roasted with tomatoes & chickpeas for a vegetarian dish exploding with flavor.
I think cauliflower is officially my favorite vegetable. It's so delicious, and so versatile! There's roasted cauliflower, cauliflower rice, cauliflower pizza crust, cauliflower gnocchi...and today we're having cauliflower STEAKS!
I mean - it's not steak in the way that a ribeye is steak. But it's sooo good.
Special thanks to my mom for sharing this awesome recipe with me! She sent me a picture of her finished dish when she made it and DANG it looked good. So hi, yeah...gimme the recipe please! And it DELIVERED.
Amazingly...I already had everything I needed to make it! 🤯 Which these days is a dang miracle. #quarantinelife
The first part of this recipe is pretty hands-off: you just cut the cauliflower into steaks, drizzle with a little olive oil, salt & pepper, and get them roasting for about 15 minutes per side. The great thing about that is you can do the rest of your recipe prep while they're already in the oven!
Whisk curry powder & garlic into some olive oil, slice up some cherry tomatoes, rinse some chickpeas, and grate some parm and you are ready to assemble this gorgeous, flavorful dinner.
The curried cauliflower is crisp-tender and packs in SO much flavor, the chickpeas are meaty, the tomatoes give it a burst of freshness and the panko & parm add a crunchy bite.
These Curry Roasted Cauliflower Steaks easily stand on their own as a main course, but could be served as a side dish too!
Yummy noises await you!
Curry Roasted Cauliflower Steaks
Ingredients
- 1 large head of cauliflower cut into 1 inch steaks*
- ½ cup olive oil, plus more for drizzling
- 2 tablespoon curry powder
- 3 cloves garlic, minced or pressed
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon fresh ground pepper, plus more to taste
- ⅓ cup panko
- ¼ cup grated parmesan cheese
- 1 cup cherry tomatoes, halved
- ¾ cup canned chickpeas, rinsed and drained
- 6 leaves basil, torn
- 2 tablespoon chopped cilantro or parsley, plus more for garnish
Instructions
- Preheat oven to 400°F. Place cauliflower steaks on parchment lined sheet pan, drizzle both sides with a little olive oil and season with salt & pepper to taste. Roast for 15 minutes on each side. Remove from oven.
- In a medium bowl, whisk together ½ cup olive oil, curry powder, garlic, ½ teaspoon salt & ¼ teaspoon pepper until smooth. Brush mixture liberally on both sides of the steaks. Toss the tomatoes, chickpeas and basil with the remaining curry & olive oil mixture and arrange around cauliflower steaks on roasting pan. Sprinkle parmesan over steaks.
- In a small bowl, mix panko with parsley/cilantro and a drizzle of olive oil, and sprinkle over steaks. Return to oven and roast for about 10 more minutes, until panko is browned and beans are crisp. Top with a little more parsley/cilantro, and enjoy!
Notes
This is fantastic!!
Vic says we have to make this today!
This is soooooo delicious, Deb! Can't wait for the 4 of us to share this! Dinner on the deck!
I make this regularly. It is fantastic. It is quick, easy and sooo tasty.
Excellent and easy. Used the entire can of chickpeas and doubled the tomato and basil. Will make again!