Okay, let's talk about this Cauliflower Steak with Arugula Salad and Balsamic Glaze. I know what you're thinking: "Cauliflower? As a steak? Really?" I get it. It sounds a little…out there. But trust me on this one. This isn't your grandma's boiled cauliflower (no offense, Grandma!). This is a showstopper – a surprisingly satisfying and flavorful dish that's perfect for a weeknight dinner or a fancy-ish brunch. Seriously, even meat-eaters are going to be impressed!
The key here is all about technique and flavor layering. Roasting the cauliflower brings out its natural sweetness and gives it a wonderfully tender-crisp texture. The simple yet sophisticated arugula salad adds a peppery bite and a touch of elegance. And that balsamic glaze? Oh, that balsamic glaze. It's the magic ingredient that ties everything together, adding a sweet and tangy finish that will leave you wanting more. I was initially skeptical, but after trying this recipe, it's become a regular in my kitchen.
Required Equipments
- Large Knife
- Cutting Board
- Mixing Bowls
- Whisk
- Baking Sheet
- Skillet or Grill Pan
- Small Saucepan
Cauliflower Steak with Arugula Salad and Balsamic Glaze: Frequently Asked Questions
Cauliflower Steak with Arugula Salad and Balsamic Glaze
Transform humble cauliflower into a show-stopping steak! Roasted to perfection and topped with a peppery arugula salad and tangy balsamic glaze, this Cauliflower Steak is a surprisingly satisfying and flavorful vegetarian dish. This is the dish you never knew you needed. The perfect simple dinner for the whole family.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This step is CRUCIAL for getting that perfectly tender-crisp texture on your cauliflower steak. Nobody wants mushy cauliflower, right?
- Prepare the cauliflower: Remove the outer leaves of the cauliflower. Place the cauliflower head stem-side down on a cutting board. Using a large, sharp knife, cut a 1-1.5 inch thick 'steak' from the center of the cauliflower. You should get two nice steaks from the center. The outer portions will break into florets – save these for roasting or another recipe! (Don't you dare throw them away!).
- Season the cauliflower steak: In a small bowl, whisk together 2 tablespoons of olive oil, salt, black pepper, garlic powder, and smoked paprika. Brush the mixture evenly over both sides of the cauliflower steaks. Make sure every nook and cranny gets a little love. I sometimes add a pinch of red pepper flakes for a little zing, too!
- Roast the cauliflower: Place the seasoned cauliflower steaks on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and slightly browned. Keep an eye on them; ovens can be temperamental. You want a little char, not a burnt offering.
- Prepare the arugula salad: While the cauliflower is roasting, prepare the arugula salad. In a large bowl, combine 5 ounces of fresh arugula, ½ cup of shaved Parmesan cheese (optional), and ¼ cup of toasted pine nuts or walnuts. Toasting the nuts really brings out their flavor – don't skip this step!
- Make the balsamic glaze: In a small saucepan, combine ½ cup of balsamic vinegar and 1 tablespoon of honey (or maple syrup for vegan). Bring to a simmer over medium-low heat and cook for 8-10 minutes, or until the glaze has reduced and thickened slightly. It should coat the back of a spoon. Be careful not to burn it! Burnt balsamic is NOT a good smell.
- Assemble and serve: Once the cauliflower steaks are roasted, place them on plates. Top with the arugula salad and drizzle generously with the balsamic glaze. Serve immediately. A squeeze of fresh lemon juice can also brighten the flavors. Enjoy!
📝 Notes
🍎 Nutrition
Calories: 320 kcal
Protein: 12 g
Fat: 20 g
Carbohydrates: 25 g
Fiber: 7 g
Calcium: 150mg
