Roasted Cauliflower Steaks with Creamy Balsamic Dressing

Posted on 15 February 2018

There is something quite wonderful about a hearty vegetable side dish that has been caramelized and roasted in the oven. It is the rich combination of the nutty scent mixed with a touch of sweetness.

Cauliflower is quite popular these days as more and more people use it as a low-carb replacement for mashed potatoes, steamed rice, and even pizza. It is versatile and satisfying. In fact, I cannot remember the last time I have consumed mashed potatoes since discovering mashed cauliflower. All it takes is looking at an everyday ingredient in a new light.

This roasted cauliflower steak recipe is a subtle twist to the usual way of roasting cauliflower. Instead of trimming the florets, slice the head of cauliflower from tip to stem in quarter-of-an-inch thickness. And like any good “steak,” you’ll want to top it with a sauce that brings out the flavor. I recommend coating this creamy balsamic dressing on the steaks immediately after removing the oven so that it soaks in all the goodness.



Serves 4


  • 1 large cauliflower
  • 5 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ cup heavy whipping cream
  • 1 tablespoon De Nigris Aged Balsamic Vinegar of Modena 35%
  • 1/8th teaspoon cayenne pepper
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • grated Parmesan cheese


1. Preheat oven to bake 400 degrees and line a sheet pan with parchment paper. Set aside.

2. Wash cauliflower and remove stem. Slice in 1/4th of inch slices from tip to stem. Trim off leaves.

3. Coat cauliflower with 3 tablespoons olive oil, salt, black pepper, teaspoon onion powder, and garlic powder. Transfer to parchment covered sheet pan and bake for forty minutes.

4. In a small bowl, mix cream, De Nigris Aged Balsamic Vinegar of Modena 35%, cayenne pepper, 2 tablespoons olive oil, garlic, and 1 teaspoon Italian seasoning.

5. Remove cauliflower steaks from oven once knife can easily penetrate. Coat evening with dressing and sprinkle with Parmesan cheese.

6. Serve and enjoy!


Post and recipe by Lyndi Fultz of nwafoodie, a hub for food happiness.