Roasted cauliflower steaks with spicy cilantro gremolata

Roasting cauliflower brings out all its best qualities. While I love a whole roasted cauliflower, cutting it in thick, steak-like slices is also a great option and maybe easier to handle. Lightly caramelized and a bit crunchy, the flavor of the cauliflower intensifies and gets a touch sweeter. I paired these cauliflower steaks here with a fresh and spicy green gremolata. Instead of the also delicious Italian classic (parsley, garlic, lemon) this version has equal parts cilantro and parsley, a chili instead of the lemon, and some olive oil to make it smoother – and lots of garlic of course. It is really refreshing and tastes great also just on bread, with eggs, in soups or stews, with hummus or as part of a salad dressing. Stored in a resealable container, it will keep in the fridge for up to a week. Even if this means you have to turn on your oven, this is still a great summer dish, I think!


Cauliflower steaks with cilantro gremolata


  • One head of cauliflower
  • About three tablespoons of vegetable oil, e.g. canola/ rape seed
  • Salt for seasoning
  • Five tablespoons of olive oil
  • Four cloves of garlic, peeled
  • A packed handful of fresh flat leaf parsley, roughly chopped
  • A packed handful of fresh cilantro, roughly chopped
  • One long green chili, not too spicy, seeds removed
  • Some radish or other sprouts for garnish


  • Preheat the oven to 180 degrees Celsius (350 F).
  • Remove the outer leaves and trim the stem of the cauliflower, so it has an even base to stand on. Carefully cut the cauliflower from top to bottom in slices about 2-3 cm (1 inch) thick. This should yield about three 'steaks' - plus some smaller chunks or loose florets from the sides of the cauliflower.
  • Heat one tablespoon of vegetable oil (I used organic canola) in a large pan. When the oil is hot and has spread evenly in the pan, add the cauliflower pieces and sear them on each side until they are golden brown. Do this in batches if necessary, adding more oil to the pan in between.
  • Season the steaks (and the other pieces of cauliflower) with salt on each side and transfer them to a baking tray lined with parchment paper. Drizzle a little more oil on them. (If the leaves are looking good and fresh, you can add them too, they are also delicious when roasted.)
  • Bake the cauliflower for about 20 minutes (turning the pieces once halfway) or until tender.
  • While the cauliflower is in the oven, make the gremolata: put the olive oil, garlic, the parsley, cilantro and green chili with a generous pinch of salt in a blender and blend until almost completely smooth (you can also do this by chopping the ingredients very finely if you don't have a blender, this is actually the traditional version.)
  • Serve cauliflower with a spoonful of gremolata on each steak and some radish sprouts as a crunchy garnish.

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