Caramelized Cauliflower Steaks
Cauliflower is a revelation when roasted—sweet, toothsome and nicely caramelized around the edges. Cutting it into florets is one possible route, but thick slices are even easier to cut, and they show off the pretty, scalloped silhouette of the head. A topping of fresh mint, cayenne and crisp bread crumbs contrasts deliciously with the creaminess of the sturdy “steaks.” Serve this spicy side with simple roast chicken or meats.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 heads cauliflower, about 3 lb. total, cored
- Olive oil for brushing, plus 2 Tbs.
- Sea salt and freshly ground pepper, to taste
- 3/4 cup panko
- 1/4 cup lightly packed fresh mint leaves, finely chopped
- 1/8 tsp. cayenne pepper, or to taste