Cauliflower has had it’s moment in the spotlight. It used to be broccoli’s pale cousin who would show up over-steamed and somewhat smelly. But then some genius discovered how to turn the lowly cauliflower into just about ALL your favorite foods, and it’s been riding the popularity wave ever since. From cauliflower pizza, gnocchi, chips and buffalo wings, if cauliflower can be anything, it can be “steak”. This cauliflower steak recipe with roasted grapes hits all the right notes. From sweet, salty and umami, it may not fool a meat eater, but it’s pretty darn delicious.
Cauliflower “steak” is a loose term. I don’t love calling foods something they aren’t, and this cauliflower steak definitely isn’t a filet mignon, but it is a fun way to serve and eat this popular vegetable. Crispy cauliflower caramelizes and crisps in the oven. Crispy potatoes help to “beef” up the dish (no pun intended) for an easy one-pan meal.
But the real star of this recipe is the roasted grape. I could write a book on my love for grapes, and roasted is no exception. The grapes get concentrated with delicious flavor, and release their sweet nectar onto the pan, which brings deep caramel tones to this delicious dish.
It’s seriously delicious, and nearly converted my cauliflower neutral husband into a cauliflower lover.
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Cauliflower Steak with Roasted Grapes, Hazelnut & Mint
Author Micah Siva
Total time: 45 minutes
Serves: 4
Ingredients
- 1 large cauliflower
- 1/4 cup olive oil
- 2 cups baby potatoes, halved
- 2 cups red seedless grapes
- 1/4 cup whole hazelnuts
- 2 Tbsp fresh mint, chopped
- Juice of 1 lemon
- 2 Tbsp parmesan (optional)
- salt & pepper, to taste
Preparation
- Preheat oven to 200C (400F), line a baking sheet with parchment paper
- Cut cauliflower into steaks: slice lengthwise into 4 thick “steaks”
- Brush each side of cauliflower “steaks” with 2 Tbsp olive oil, salt and pepper, place on baking tray
- Toss potatoes with remaining olive oil, and add to cauliflower on the tray
- Roast for 15 minutes. Flip the cauliflower, and add the grapes.
- Roast for an additional 15-20 minutes. Meanwhile, In a saucepan, lightly toast hazelnuts until fragrant
- Top cauliflower with mint, toasted hazelnuts and lemon juice. Add parmesan if using.