Remember that post from yesterday with the 15 ways to yum up cauliflower? Well, after researching all those recipes I just had to try something. The steaks definitely stood out to me, not just because they are huge slices of cauliflower either. My kids are into everything big: biggest pancake, biggest strawberry, biggest cucumber, you get the idea. Even though my kids will devour roasted cauliflower, I knew this would be an instant hit with “Wow, big” from my 2-year-old. And with all the leftover florets, we decided to add a little something for extra-special pizzazz. Keep reading for this kid-pleasing cauliflower recipe…
Roasted Cauliflower Steaks and Florets Recipe
1 large head of cauliflower
2 tablespoons Italian seasoned breadcrumbs
2 tablespoons parmesan cheese
sea salt and pepper to taste
Preheat oven to 400 degrees. Wash the cauliflower and remove leaves. Slice the cauliflower into 1/2 inch thick slices. The ends will begin to fall apart and that’s ok because we will use those too. Take the steaks and place them onto a griddle, brush with olive oil and sprinkle with salt and pepper and cook for 4 minutes. While the steaks are cooking place the florets into bowl and drizzle with olive oil, toss to coat. Place on a rimmed baking sheet sprayed with cooking spray. Combine the breadcrumbs and parmesan and sprinkle over the florets, tossing and sprinkling again — you will not use all the crumb mixture, just enough to give it some crunch and flavor. Place in the oven and bake for 20 to 30 minutes or until browned. Back to the steaks, flip and cook for an additional 4 minutes. Remove from griddle and place on a rimmed baking sheet and put in the oven with the florets (steak on the top third of the oven, florets on the bottom third. Cook until softened or the florets are finished. Serves 4 to 6, although I ate a TON so maybe it will feed more.
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