As winter sets in, it can be harder to find local produce, but our farmers market is still delivering the late-season harvest every Sunday.
It is a stronger cook than I who could resist these adorable Romanesco cauliflowers, which look sort of like mini-evergreen trees, taste like the best aspects of broccoli and cauliflower, and are highly versatile.
On a recent Sunday, I was inspired to roast these like steaks, and the results were quite good. This method would work fine with regular cauliflower or broccoli — even if they don’t look as cute.
I used a spice blend that came in a grilling gift pack — it recommended use on any type of meat, but I gave it a shot on the Romanescos, and they were great. Think Lowry’s, Jane’s Crazy Mixed-up Salt, Penzey’s Galena Street or Montreal Steak Seasoning — something that has a bit of smokiness to it is ideal.
Romanesco Cauliflower Steaks
1 Romanesco cauliflower, cut vertically into half-inch-thick slabs
Oil for brushing
1-2 tablespoons grilling blend seasoning, such as Montreal Steak Seasoning
Heat your oven to 375 degrees F. Line a large-rimmed sheet pan with parchment.
Place the cauliflower steaks onto the parchment in a single layer. Do not crowd the steaks. Brush them with oil. Sprinkle them generously with seasoning.
Roast the steaks for 30-45 minutes until they are browning at the edges.