Romanesco Cauliflower Steaks

Romanesco cauliflower steaks. Photo by Keri White

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
Serves 2

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.


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