Pixicook
LoginGet Started
    HomeRecipesVegetarianHerb-Crusted Cauliflower Steaks with Aged Provolone and Zesty Pepper Relish
    recipe image

    Herb-Crusted Cauliflower Steaks with Aged Provolone and Zesty Pepper Relish

    clock-icon50 minutes
    author-image
    Author
    Pixicook editorial team

    Delicious herb-crusted cauliflower steaks topped with aged provolone and a zesty pepper relish.

    Ingredients for Herb-Crusted Cauliflower Steaks with Aged Provolone and Zesty Pepper Relish

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Large Head Cauliflower

    each

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Dried Breadcrumbs

    cups

    Substitute chevron-down

    Grated Aged Provolone, grated

    0 oz

    Substitute chevron-down

    Pickled Sweet Hot Peppers, chopped

    cups

    Substitute chevron-down

    Mixed Pitted Olives, chopped

    cups

    Substitute chevron-down

    Capers

    cups

    Substitute chevron-down

    Flat Leaf Parsley, roughly chopped

    cups

    Substitute chevron-down

    Lemon Zest, finely grated

    teaspoons

    Substitute chevron-down

    How to Make Herb-Crusted Cauliflower Steaks with Aged Provolone and Zesty Pepper Relish

    1. Preheat oven

    Preheat your oven to 450°F. This high heat will help the cauliflower steaks develop a nice caramelization.

    2. Prepare cauliflower

    Trim the bottom and flatten the sides of the cauliflower, then cut it into three or four thick slabs. Brush both sides of each slab generously with extra-virgin olive oil, and season with kosher salt and freshly ground black pepper.

    3. Preheat baking sheets

    While you prep the cauliflower, place your baking sheets in the oven to preheat for about 10 minutes. This step ensures that the cauliflower steaks will start cooking immediately when placed on the hot sheets, leading to even cooking and a beautiful golden crust.

    4. Roast cauliflower steaks

    Lay the cauliflower slabs on the preheated baking sheets and roast them in the oven for 18 to 20 minutes. You'll know they are ready when they are tender but not falling apart.

    5. Make the topping

    In a mixing bowl, combine the dried breadcrumbs, one cup of grated aged provolone, pickled sweet hot peppers, mixed pitted olives, capers, chopped parsley, and lemon zest. Crumble any cauliflower trimmings you have left and add them to the mix. Moisten this mixture with a bit of olive oil and season with salt and black pepper to taste.

    6. Add topping and finish roasting

    After the initial roasting time, take the cauliflower out of the oven and distribute the topping evenly over each slab. Press and pat the topping to form a thick layer. Return the cauliflower steaks to the oven and roast for another 10 to 15 minutes, until the topping is lightly browned and starting to crisp, and the cheese is melted.

    7. Serve

    Use a wide spatula to transfer the cauliflower steaks to plates. Sprinkle the finely grated aged provolone over the top for a final touch of flavor. Serve immediately and enjoy.


    Comments (0)

    Add your comment...

    Explore More Vegetarian recipes

    Explore More Collections

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    Broccoli Cheddar Delight Soup

    Vegetarian Winter