Impress everyone with this lovely seasonal and satisfying roasted cauliflower steak with whipped feta recipe. Honestly, I would eat plain old roasted cauliflower everyday. But as I have said before (and my husband strongly believes), cheese makes everything better. This dish is actually inspired by a close friend whom I met 11+ years ago when I first moved to Northern California. Sometimes, you meet people and you instantly feel their warmth. She is this person. Smart, witty, kind and fiercely loyal. She is loved by all. I have long referred to her as my “Kevin Bacon” because she is connected to almost everyone I know in some way, including my college friends from the Midwest. I adore her. A long-time vegetarian, we often discuss vegetables (including on the sidelines of our sons’ soccer games) and how to make them remarkable. Like my friend, I think this dish is, in fact, remarkable.
Cauliflower is a white, flowering cruciferous vegetables, with a plethora of believed health benefits. Cauliflower, a so-called superfood, has a high amount of antioxidants, with lots of omega-3 fatty acids that help fight inflammation throughout the body. Loaded with Vitamin B, cauliflower is also believed to help lower cholesterol and due to its low-calorie count, can help with weight loss. It is believed to have cancer-fighting properties (specifically for breast, ovarian, prostate and colon cancer).
Coined “the new kale” back in 2015 by The New York Daily News, it is easy to see why. Bake it, broil it, stake it, sauté it, fry it, mash it, puree it, or rice it, anything is doable and it’s all delicious. Cauliflower’s neutral flavor allows almost anything to be matched with it.
I have not been impressed by many of the whole roasted cauliflower recipes that have flooded food blogs recently. I think many lack flavor, and most don’t offer the delicious crispy edges that we all secretly desire. In this recipe, which I call cauliflower steaks with whipped feta, I kept it as simple as possible (especially for those working parents who are preparing dinner). By roasting the cauliflower in thick slices, you can obtain nice coloration for dramatic presentation. And the topping of toasted panko bread crumbs, pine nuts and parley give a crunchy, buttery taste and texture. I serve the tasty cauliflower steaks with a dollop of flavorful whipped feta cheese on the side. You cannot go wrong with this easy recipe, which I think will please almost anyone.
Cauliflower Steaks With Whipped Feta
- For the Cauliflower:
- 2 heads cauliflower, sliced into 1/2-inch thick slices
- 3 tablespoons Extra Virgin olive oil
- salt and black pepper
- 1/3 cup pine nuts
- 2 tablespoons unsalted butter
- 1/2 cup Italian seasoned panko bread crumbs
- 1/2 cup fresh parsley, finely chopped
- For the Whipped Feta:
- 1 tablespoon unsalted butter, softened
- 3/4 cup feta cheese
- 3/4 cup cream cheese
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon cayenne pepper
- Step 1 Preheat the oven to 425 degrees F.
- Step 2 For the cauliflower: Cut off the cauliflower stems. Place heads stem side down and slice into 1/2-inch steaks. Arrange the steaks in a single layer on two baking sheets. Drizzle with olive oil and season with salt and pepper. Place in the oven and bake for about 10 minutes. Using a large metal spatula, carefully flip the steaks and continue baking until you begin to see nice golden brown coloration, about an additional 10-15 minutes.
- Step 3 Place the pine nuts in a large sauce pan and place over medium-high heat. Lightly toast the pine nuts until golden brown, about 2 minutes. Add the butter and breadcrumbs and toast for an additional 1-2 minutes while stirring frequently until golden. Remove from the heat and add the parsley. Set aside.
- Step 4 For the Whipped Feta: This can be made while the cauliflower is in the oven. In the bowl of a kitchen mixer, such as a Cusinart fitted with a blade attachment, add the butter, feta cheese, cream cheese, olive oil and cayenne. Mix till smooth.
- Step 5 To serve, place the roasted cauliflower steaks on a large serving platter. Top with the tasted pine-nut-breadcrumb mixture and a side of the whipped feta. Serve hot.