A few days ago, I heard my twelve-year-old niece tell my sister that she didn’t want to eat cauliflower because she didn’t like it and preferred something more appealing and tasty! Who can blame her? For kids, vegetables are never enticing, especially not those from the cabbage family! However, thinking about this recipe I’m sharing with you today, in which cauliflower is the undisputed star, I’m absolutely sure she’d love it! It’s a very easy-to-make vegetarian main course, and besides the three-step cooking process, it’s also quick! Few ingredients for a finger-licking final result! Plus, it’s also gluten-free, which is a bonus if you have guests intolerant to this wheat protein. I often serve it at the table by adding some variations like cooked ham or black olives, much 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 liked the idea!
If you’re looking for other vegetarian-style alternative ideas like this, try these recipes below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, without any additional cost to you!
- 1 cauliflower
- 220 g tomato sauce (I use cherry tomato sauce)
- 130 g 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 Brush
Steps
After cleaning the cauliflower, removing part of the stalk and outer leaves which you can use for other recipes, wash it thoroughly under running water and cut it in half (fig. 1).
For each half, cut it into fairly thick slices. Even if it breaks in some spots, that’s okay (fig. 2). Arrange the slices on a baking tray lined with parchment paper (fig. 3).
Brush the slices on both sides with oil generously (fig. 4). Salt and pepper to taste and put in a preheated oven at 375°F for 20 minutes (fig. 5).
After this time, take out the cauliflower steaks and top each slice with a couple of tablespoons of tomato sauce (fig. 6). Add oregano to taste and put back in the oven for another 15 minutes (fig. 7).
At this point, add the diced mozzarella and bake one last time, lowering the temperature to 350°F for 5 minutes or until the cheese melts (fig. 8).
Take out of the oven and drizzle with a bit of oil on top and add more oregano to taste before serving.
And voilà… your 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, then heat them up in the microwave or oven. I do not recommend freezing them.
Tips, notes, variations, and suggestions
🟣 For an even tastier version, you could also add a handful of pitted black olives or some cooked ham as you would for a pizza. Delicious!
