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Montreal Roasted Cauliflower Steaks
The secret here is a quick blanch before roasting, which ensures these thick-cut cauliflower steaks cook evenly while maintaining a firm, meaty texture. A bold marinade of apple cider vinegar, olive oil, and Montreal steak seasoning delivers a sharp, savory punch. You'll love how the high 500°F oven temperature creates beautifully browned, caramelized edges that contrast with the tender center. They're a striking centerpiece for holiday dinners or casual meals alike.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Saucepan
Ingredients
- 5 INGREDIENTS OR LESS
- 1 cup raw apple cider vinegar
- ¼ cup extra-virgin olive oil
- 2 tablespoons Montreal steak seasoning
- 4 quarts water
- 2 cauliflower heads
- 1 (4-ounce) package fresh tarragon
Instructions
- 1Heat the oven to 500°F. Line a rimmed baking sheet with parchment paper.
- 2Whisk the apple cider vinegar, olive oil, and Montreal steak seasoning together in a small bowl.
- 3Bring four quarts of water to a rolling boil in a large saucepan. Meanwhile, prepare an ice bath in a large bowl.
- 4Carefully lower one whole head of cauliflower into the boiling water and cook for exactly two minutes. This quick blanch starts the cooking process so the center won't be raw after roasting.
- 5Transfer the cauliflower to the ice bath for four minutes until completely cool. Repeat the boiling and cooling process with the second head.
- 6Slice the cooled cauliflower heads horizontally to create steaks that are one inch thick.
- 7Arrange the steaks on the prepared baking sheet. Pour the vinegar mixture evenly over the vegetables.
- 8Roast for 20 minutes until the edges turn lightly brown.
Notes
- Yield: You'll typically get two to four steaks from each head of cauliflower depending on its size. Save the loose florets for another use.
- Garnish: Fresh tarragon makes an excellent topping for the finished dish.
Recipe Details
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