Roasted Multi-Color Cauliflower Steaks
Feb 03, 2021, Updated Jan 30, 2022
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This recipe is sponsored by Salad Savoy Corp.
Are you planning to share a romantic meal at home with your Valentine this year? Spend a night in with your sweetheart and show them how much you love them with a vibrant dinner — Roasted Multi-Color Cauliflower Steaks with a Balsamic Reduction. No reservations required!
Your Valentine lights up your life. Light up their dinner plate with roasted multi-color cauliflower steaks! Cauliflower steaks are simple to make yet deliver big on flavor and texture. And when you use Carnival® Multi-Color Cauliflower from Salad Savoy Corp. this dish doesn’t just burst with flavor, it bursts with color too!
Carnival® Multi-Color Cauliflower is available in three colors: rich green, vibrant orange, and deep purple. We suggest mixing all three colors to create an artful masterpiece befitting of a high-end restaurant.
How does this cauliflower get its dynamic colors? Don’t worry, there are no artificial dyes used! The colors are actually a product of natural cross-pollination. Learn more about Salad Savoy Corporation’s colorful product line here.
How to Make Roasted Cauliflower Steaks
Cauliflower steaks are held together by the main stem. The best and largest cauliflower steaks come from the middle of the cauliflower head. Use the remaining cauliflower to roast florets or save for later to make cauliflower rice.
Begin by cutting off the outer leaves and trimming the stem, keeping the core intact. Rest the cauliflower on the stem and cut through the middle of the head. Cut 1-½ inch slices. Thick slices will ensure your steaks stay together when roasted.
Brush each side of each steak with olive oil and season with salt and pepper. Place the steaks on a lined baking sheet and roast in the oven at 425 degrees for about thirty minutes. Carefully flip each steak halfway through roasting.
Plate your cauliflower steaks by layering one of each color on top of the other. Then, drizzle with a balsamic reduction.
For an extra special touch, layer your steaks on top of Salad Savoy®. Arrange the Salad Savoy in a heart shape. Go all out — it’s Valentine’s Day after all!
Serve your steaks with rich risotto, smashed potatoes, or baked mushrooms with lemon and gruyere.
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 oven to 425 degrees
- Cut off the outer leaves and trim the stem of the cauliflower, keeping the core intact. Rest the cauliflower on the stem and cut through the middle of the head. Cut 1-½ inch slices. Thick slices will ensure your steaks stay together when roasted.
- Brush each side of each steak with olive oil and season with salt and pepper. Place the steaks on a lined baking sheet and roast in the oven at 425 degrees for about thirty minutes. Carefully flip each steak halfway through roasting.
- Plate and serve with a drizzle of balsamic glaze.
Nutrition information is automatically calculated, so should only be used as an approximation.
Brighten up your loved one’s night and your dinner table with roasted multi-color cauliflower steaks. What will you serve alongside yours? Share a photo of your Valentine’s Day table with us on Instagram @theproducemoms.
