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Roasted Cauliflower Steak with Savory Dust
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Roasted Cauliflower Steak with Savory Dust

Serves
2 main / 4 side
Prep
15 mins
Cook
30–40 mins
This cauliflower steak recipe keeps the core intact for thick slices that roast until tender. Savory Dust and lemon finish the browned edges.

Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 1 large cauliflower, about 2 pounds (900 g)
  • 2 tablespoons (30 ml) olive oil, divided
  • 1 1/2 level teaspoons (7.5 ml) Savory Desert Dust
  • 1 tablespoon (15 ml) lemon juice
  • 1 tablespoon (15 ml) water

Directions

  1. Cut through the core. Heat oven to 425°F (220°C). Remove leaves and trim the dry stem end without cutting out the core. Stand the cauliflower on its stem and cut two central slices about 1 inch thick. Break the outer sections into large florets; these cook alongside the steaks.
  2. Oil and arrange. Brush both sides of the steaks with 1 tablespoon oil and toss the florets with 2 teaspoons oil. Spread on a rimmed metal baking sheet in one layer, leaving space around the pieces.
  3. Roast the first side. Roast for 18–20 minutes until the underside begins to brown. Slide a wide spatula beneath each slice and turn gently. Turn the florets as well; remove any small pieces already tender and deeply browned.
  4. Season and finish. Mix Savory Dust with the remaining teaspoon oil, lemon juice and water. Brush over the slices and toss a little through the florets. Roast for another 12–20 minutes, until a knife passes readily through the thick core and the edges are browned.
  5. Lift onto plates. Use the wide spatula to transfer each steak. Add the loose roasted florets alongside, spooning over any moist seasoning left on the pan. Serve hot; the core should be tender rather than crunchy.

Yield: 2 main-dish or 4 side servings.

Savory Desert Dust Seasoning

The Dust In This Recipe

Savory Desert Dust

$12.99

Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
  • Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
  • Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
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RECIPE TIPS & FAQS

HOW MANY STEAKS COME FROM ONE CAULIFLOWER?

Usually two sturdy central slices, sometimes three from a very large head. The outer sections naturally fall into florets. Roast those too rather than trying to make every slice hold together.

WHY LEAVE THE CORE IN?

The core connects the florets and helps each thick slice stay intact. Trim the tough exposed stem end, but do not hollow out the center as you might for loose florets.

HOW THICK SHOULD I CUT THE STEAKS?

About 1 inch is a useful starting point. Thin slices can fall apart; much thicker ones may brown before the core softens. Try to make the two central slices similar in thickness.

WHAT IF A STEAK BREAKS WHEN I TURN IT?

Keep cooking the pieces. Use a broad spatula and support the slice from underneath, but a broken steak still makes a good roasted vegetable plate.

CAN I USE FROZEN CAULIFLOWER?

Frozen florets will not form intact steaks. This method starts with a fresh whole head. Frozen cauliflower releases more moisture and needs a different roasting approach.

WHAT MAKES THIS A MAIN DISH?

The central slice gives it a substantial serving shape. For a fuller meal, add cooked beans or lentils and a grain on the side; cauliflower alone is a light plate.

HOW DO I STORE ROASTED CAULIFLOWER?

Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Reheat on a baking tray for firmer edges; covered reheating will make it softer.

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