This recipe isn't just another weeknight dinner; it's a celebration of simple ingredients transformed into something extraordinary. Think tender, flavorful cauliflower steaks, perfectly roasted, paired with a luxuriously creamy tomato soup that will leave you wanting more. This dish is a total crowd-pleaser, trust me—I've tested it on my friends and even my notoriously picky mother-in-law approved!
I developed this recipe out of a need for a healthy, satisfying meal that didn't feel like a chore to make after a long day. The combination of the roasted cauliflower and the creamy tomato soup is incredibly comforting, yet elegant enough for a dinner party. My friends always ask me for the recipe, and honestly, I’m never tired of making it! So here it is, my secret to a delicious and easy meal.
Required Equipments
- Large skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Immersion blender (optional)
- Baking sheet
Cauliflower Steaks with Creamy Tomato Soup: Frequently Asked Questions
Cauliflower Steaks with Creamy Tomato Soup
This recipe combines the satisfying heartiness of roasted cauliflower steaks with the comforting warmth of a creamy tomato soup – a flavorful and healthy meal perfect for a weeknight dinner or a special occasion.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Make sure it's good and hot – this is important for getting those beautiful roasted cauliflower steaks!
- Wash and trim your cauliflower. Aim for a head of cauliflower that's nice and dense, it'll hold it's shape better. Cut it into 1-inch thick steaks, trying to keep them as even as possible. It's okay if they're not perfect, rustic is in!
- Drizzle the cauliflower steaks with olive oil, season generously with salt, pepper, and any other herbs you fancy. I like to use a little garlic powder and paprika for extra flavor. Really massage that seasoning into the cauliflower—don't be shy!
- Place the steaks on a baking sheet lined with parchment paper. This makes cleanup a breeze! Roast for 20-25 minutes, flipping them halfway through. They should be tender and slightly browned, you know, the perfect roast.
- While the cauliflower is roasting, let's whip up that creamy tomato soup! Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Don't burn them!
- Add the crushed tomatoes, vegetable broth, and a splash of cream or coconut milk (if using). Season with salt, pepper, and a pinch of sugar to balance the acidity. Let it simmer gently for about 15 minutes, stirring occasionally. This is where the flavor really develops.
- If you're using an immersion blender, now is the time to use it. Simply blend the soup directly in the pot until smooth and creamy. If you don't have one, you can carefully transfer the soup to a regular blender in batches, but watch your fingers!
- Once the cauliflower steaks are ready, carefully remove them from the oven. Arrange them on plates and ladle the creamy tomato soup alongside. Garnish with fresh basil or parsley if you're feeling fancy.
- Serve immediately and prepare for a flavor explosion! Seriously, this dish is sooo good. I'm getting hungry just thinking about it!
📝 Notes
- For extra flavor, try adding some garlic powder or paprika to the cauliflower before roasting.
- If you don’t have an immersion blender, you can use a regular blender. Just be careful when blending hot liquids.
- Feel free to adjust the seasoning to your liking. This recipe is a great starting point; let your own culinary creativity shine through!
🍎 Nutrition
Calories: 350
Protein: 10g
Fat: 10g
Carbohydrates: 45g
Fiber: 5g
Calcium: 20mg
