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cauliflower steaks with tomato topping
Rosemary Balsamic Cauliflower Steaks
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Rosemary Balsamic Cauliflower Steaks is an easy vegetable recipe that’s perfect for a plant-based lifestyle and meatless Monday. Balsamic cauliflower steaks are seasoned with rosemary, oven roasted until tender and topped with a sautéed tomato, garlic and onion mixture and finished off with balsamic vinegar.
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: balsamic cauliflower, balsamic cauliflower steaks
Servings: 4
Author: Gwynn Galvin
Ingredients
  • 4 (1-inch thick) cauliflower slices , from 1 large head
  • 4 Tbs. olive oil , divided
  • 3/4 tsp. kosher salt , divided
  • 1/4 tsp. crushed rosemary
  • 1 cup chopped tomatoes
  • 2 Tbs. chopped red onion
  • 1 clove garlic , minced
  • 1 tsp. Balsamic vinegar
Instructions
  1. Preheat oven to 425F.
  2. Brush both sides of cauliflower slices with 3 Tbs. olive oil and sprinkle with 1/2 tsp. kosher salt and crushed rosemary.

  3. Heat large non-stick skillet over medium-high heat and cook cauliflower, in batches, until lightly browned, turning once, about 4 minutes. Transfer cauliflower to baking sheet with low sides and cook in oven 25 minutes or until tender.

  4. Meanwhile, in same skillet, heat remaining 1 Tbs. olive oil and cook tomatoes, red onion, garlic and remaining 1/4 tsp. kosher salt until just tender, 2 minutes. Stir in balsamic vinegar and cook until heated through, 1 minute.
  5. Arrange cauliflower “steaks” on serving dish and top with tomato mixture.
Recipe Notes

Makes 4 servings.