Roasted Cauliflower Steaks with Béarnaise Sauce
(Vegetarian Main or Elegant Side)
Impress with roasted cauliflower steaks topped with classic French Béarnaise sauce — a rich, vegetarian main that’s both elegant and satisfying, perfect for upscale meals or meatless dinner parties.
Ingredients (Serves 2)
Cauliflower – 1 large head, trimmed
Olive Oil – 3 tablespoons
Salt – to taste
Freshly Ground Black Pepper – to taste
Garlic – 2 cloves, smashed
Thyme – 2 sprigs (optional)
Béarnaise Sauce – 150–200 ml (see recipe above)
Fresh Tarragon – for garnish
Lemon Wedges – for serving (optional)
Instructions
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly oil it.
Remove outer leaves of the cauliflower and trim the base so it stands flat. Using a sharp knife, cut the cauliflower vertically into 2 thick steaks, about 1.5 to 2 cm wide. Reserve the loose florets for another use.
Brush both sides of the steaks generously with olive oil. Season with salt and pepper. Optionally, place garlic and thyme on the baking tray for added aroma.
Roast for 15–18 minutes, then flip the steaks carefully and roast another 10–12 minutes, or until golden-brown, tender through the center, and slightly crispy on the edges.
Transfer to warm plates. Spoon Béarnaise sauce generously over each steak, allowing it to pool slightly around the base.
Garnish with fresh tarragon and serve with lemon wedges if desired.
Cooking Tips
Choose a large, firm cauliflower to ensure wide, intact steaks. For even browning, do not overcrowd the pan. If using cast iron, sear the steaks for 2 minutes per side before roasting for added caramelization. Béarnaise should be warm but not hot when served — avoid letting it sit too long or it may break.
Nutrition Facts (Per Serving)
Calories: 360
Fat: 30g
Carbohydrates: 12g
Fiber: 5g
Protein: 5g
Cholesterol: 140mg
Sodium: 200mg
Vitamin C: High
Calcium & Iron: Moderate
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