This recipe is sponsored by Salad Savoy Corp.
Planning a cozy, romantic dinner at home for Valentine’s Day? Skip the reservations and treat your sweetheart to a colorful, flavorful meal: Roasted Multi-Color Cauliflower Steaks finished with a balsamic reduction. Simple to prepare and elegant on the plate, these steaks make a memorable main course.
Cauliflower steaks deliver satisfying texture and robust roasted flavor. Using Carnival® Multi-Color Cauliflower from Salad Savoy Corp. adds visual drama — the three naturally colored varieties (green, orange and deep purple) create a plated dish that looks like it belongs in a fine dining restaurant.
Carnival® Multi-Color Cauliflower gets its hues from natural cross-pollination rather than dyes, so you get vibrant color without artificial additives.
How to Make Roasted Cauliflower Steaks
Cauliflower steaks are slices taken from the center of the head, where the core holds the florets together. For best results, trim the outer leaves and trim the stem while keeping the core intact. Place the cauliflower upright on the stem and slice through the middle to create 1½-inch-thick steaks. Thicker slices are less likely to fall apart during roasting.
Brush both sides of each steak with olive oil, season with salt and pepper, and arrange them on a lined baking sheet. Roast in a 425°F oven for about 30 minutes, flipping carefully halfway through so both sides caramelize evenly.
To plate, stack one of each colored steak to create a layered, artful presentation and finish with a drizzle of balsamic reduction or glaze.
For an extra-special touch, arrange the steaks over a bed of Salad Savoy® leaves and shape the greens into a heart for a festive Valentine’s presentation.
These steaks pair well with rich risotto, smashed potatoes, or baked mushrooms with lemon and Gruyère. Choose a hearty side to balance the roasted flavors and make a complete, satisfying meal.
Roasted Multi-Color Cauliflower Steaks
Ingredients
- 3 heads Carnival® Multi-Color Cauliflower
- 1 tablespoon olive oil
- 1 tablespoon balsamic glaze
- Salt and pepper to taste
Instructions
-
Preheat the oven to 425°F.
-
Trim outer leaves and the stem while keeping the core intact. Place the cauliflower upright on the stem and cut through the middle to make 1½-inch-thick slices. Use thicker slices so the steaks hold together.
-
Brush both sides of each steak with olive oil and season with salt and pepper. Arrange on a lined baking sheet and roast for about 30 minutes, flipping carefully halfway through to brown both sides.
-
Plate the steaks, stack different colors for a striking presentation, and finish with a drizzle of balsamic glaze before serving.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Brighten your Valentine’s night and dinner table with roasted multi-color cauliflower steaks. We’d love to see your version — share a photo of your table on Instagram @theproducemoms.
