Cauliflower Steaks alla Pizzaiola: The Light Recipe
Cauliflower steaks alla pizzaiola are one of the strongest “plant-based” trends of the moment. It is a vegetarian main course, light and scenic, where the cauliflower is cut into thick slices (just like a steak) and seasoned with the classic flavors of pizza.
A few days ago, I heard my twelve-year-old niece telling my sister that she didn’t want to eat cauliflower, that she didn’t like it and that she would rather have a more appealing and tasty dish! Who could blame her? For kids, vegetables are never tasty, especially all the vegetables belonging to the cabbage family! However, thinking about this recipe that I share with you today, with cauliflower as the undisputed protagonist, I am absolutely sure she would love it! A tasty alternative to meat rich in fiber. An original way to get even the most skeptical to eat vegetables, thanks to that beautiful cheesy crust. Few ingredients for a final result that will make you lick your fingers! Plus, it is also low-carb and gluten-free, which is a bonus when you have guests with wheat protein intolerance or specific dietary needs. I often propose it at the table, always adding some variations, such as cooked ham or black olives, a bit like you would with pizzas. The difference is that it will be a much lighter and healthier dish! Try them and let me know if you like the idea!
If you’re looking for other vegetarian-style alternative ideas like this, also try the recipes below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, without costing you any extra!
- 1 cauliflower
- 1 cup tomato sauce (cherry tomato)
- 1 cup pizza mozzarella
- to taste dried oregano
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Knife
- 1 Cutting Board
- 1 Baking Tray
- 1 Parchment Paper
- 1 Brush
Steps
After cleaning the cauliflower, removing only the toughest outer part of the stalk and the outer leaves, which you can use for other recipes, rinse it thoroughly under running water and cut it in half (fig. 1).
For each half, cut it into fairly thick slices. It’s okay if it breaks at some points; you’ll make smaller versions* (fig. 2).
Place the slices on a baking tray lined with parchment paper (fig. 3).
Brush the slices on both sides with oil generously (fig. 4).
Season with salt and pepper to taste and place in a preheated static oven at 375°F for 20′ (fig. 5).
After this time, take the cauliflower steaks and season each slice with a couple of tablespoons of tomato sauce (fig. 6).
Add the oregano to taste and put back in the oven for another 15′ (fig. 7).
At this point, add the diced mozzarella and bake one last time lowering the temperature to 350°F for 5′ or the necessary time for the cheese to melt (fig. 8).
Remove from the oven and drizzle with a little oil on the surface and add more oregano to taste before serving if you like.
And voilà… the cauliflower steaks are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 You can store the cauliflower steaks in the fridge for a couple of days in suitable refrigeration containers, preferably glass. Just heat them for a few minutes in the microwave or oven. I do not recommend freezing.
Tips, notes, variations, and suggestions
🟣*Do not throw away the outer parts that break off: use the medium pieces for mini steaks to season in the same way, while the smaller pieces can be used for a soup, a velvety dish, or cauliflower “rice.”
🟣For an even tastier version, you can also add a handful of pitted black olives or some cooked ham as you would for a pizza. Delicious!
🟣For an extra touch, sprinkle the surface with a mix of breadcrumbs (also gluten-free), parmesan, and oregano before the last bake. You’ll get a golden and crispy au gratin that contrasts with the tender heart of the cauliflower.
FAQ (Questions and Answers)
1. Why do my cauliflower slices break during cutting?
To obtain intact “steaks,” it is crucial not to remove the stalk (the central stem). It is the stalk that holds the florets together. Do not throw away the outer parts that break off: use them for a velvety dish or cauliflower “rice.”
2. How to prevent the cauliflower from being hard or too watery?
The secret is three-stage cooking. First, bake the cauliflower slices seasoned only with oil and salt. When they are tender, add the tomato sauce and the last 5 minutes the mozzarella for the final au gratin. This prevents the tomato from releasing too much moisture, making the cauliflower mushy.
3. Can I cook cauliflower steaks in the air fryer?
Absolutely yes! The air fryer is ideal for this recipe. Cook the slices at 375°F for about 12′-15′, turning them halfway through. Add the pizzaiola seasoning only in the last 3 minutes to melt the cheese without burning it.
4. Which cheese is best for the stringy effect?
For a perfect result, use pizza mozzarella (the block type) which contains less water, or smoked provola for an extra touch of flavor. If you follow a vegan diet, opt for a plant-based cheese made from cashews or coconut milk specifically for au gratin.
5. Are cauliflower steaks a main course or a side dish?
It depends on the seasoning! Thanks to the presence of cheese (proteins) and tomato, they can be served as a light vegetarian main course. If you want a balanced meal, accompany them with a portion of quinoa, lentils, or whole wheat croutons.
