Cheesy Cauliflower Steaks
These cheesy cauliflower steaks are roasted in the oven, topped with gouda cheese, then finished with a fresh pepita salsa. They're vegetarian, gluten-free, and dangerously delicious!
Equipment
- Chef's knife
Ingredients
For the cauliflower steaks:
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 2 tablespoons Siete taco seasoning or favorite brand
- kosher salt
- 4 ounces shredded gouda cheese
For the pepita salsa:
- 1 cup fire roasted tomatoes
- ¾ cup jarred roasted red pepper strips, drained
- 1 garlic clove
- ¼ cup roasted pepitas
- 2 ounces olive oil (¼ cup)
- 2 tablespoons red wine vinegar
- handful of cilantro
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Remove the leaves from the bottom of the cauliflower. Cut the cauliflower into 1-inch thick steaks. I ended up with 6 steaks, but it will depend on the size of your cauliflower.
- Place the steaks on a sheet pan. Drizzle oil on the steaks and rub it in to coat it. Sprinkle ½ teaspoon of taco seasoning on each steak and rub it in.
- Flip the steaks over and repeat with olive oil and taco seasoning. Sprinkle each cauliflower steak with a pinch of kosher salt.
- Roast the cauliflower steaks for 20 minutes. While the cauliflower cooks, make the pepita salsa. In a food processor, combine the fire roasted tomatoes, red peppers, garlic, pepitas, olive oil, red wine vinegar, and cilantro. Pulse until pureed.
- Carefully remove the sheet pan from the oven and sprinkle the gouda cheese over the cauliflower.
- Place the pan back in the oven for 4 to 5 more minutes, until the cheese melts and turns golden.
- Serve the cauliflower steaks warm with a generous spoonful of pepita salsa on top.
Video
Nutrition
Calories: 261kcalCarbohydrates: 9gProtein: 9gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.002gCholesterol: 22mgSodium: 570mgPotassium: 378mgFiber: 3gSugar: 3gVitamin A: 449IUVitamin C: 56mgCalcium: 177mgIron: 1mg
Tried this recipe?Let us know how it was!