Roasted Cauliflower Steaks with Jersey Butter and Herbs

4.1(0 ratings)

🍂 Autumn

❄️ Winter

Thick cauliflower steaks roasted until golden and tender, finished with herb-infused Jersey butter. A stunning vegetarian main course.

Prep Time

15 minutes

Total Time

40 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Ingredients

Servings

1mediumLemon(zested and juiced)

£0.50

3tbspFresh parsley(finely chopped)

£0.75

2tbspFresh thyme(leaves only)

£0.60

2large headsCauliflower

£4.00

80gJersey butter

£1.50

3clovesGarlic cloves(minced)

£0.20

1tspSmoked paprika

£0.15

50gToasted almonds(roughly chopped)

£1.25

to tasteSalt

£0.05

to tasteBlack pepper

£0.10

4tbspOlive oil

£0.40

Total Cost

£9.50

£2.38 per serving

Instructions

1.
Preheat your oven to 220°C (200°C fan). Line a large roasting tray with baking parchment.
2.
Remove the outer leaves from the cauliflowers and trim the stems so they sit flat.
3.
Cut each cauliflower vertically through the core into 2-3 thick 'steaks' (about 2.5cm thick). Save the florets that fall off for another use.
4.
Brush both sides of the cauliflower steaks with olive oil and season generously with salt, pepper, and smoked paprika.
5.
Place on the roasting tray and roast for 25-30 minutes, flipping halfway through, until golden and tender.
6.
While the cauliflower roasts, make the herb butter: melt the Jersey butter in a small saucepan over low heat.
7.
Add the garlic and cook gently for 1-2 minutes until fragrant (don't let it brown).
8.
Remove from heat and stir in the parsley, thyme, lemon zest, and lemon juice. Season with salt and pepper.
9.
Transfer the roasted cauliflower steaks to serving plates and drizzle generously with the herb butter.
10.
Sprinkle with toasted almonds and serve immediately.

Nutrition Information

Nutrition per serving (250g)

475 kcal / 1987 kJ

Carbs

23g

9% of RDA

Fat

39g

56% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

8 g

9% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

17 g

85% of RDA

Recipe Comparison

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Chef's Tips

Make sure to cut through the core so the steaks hold together.

The leftover florets can be roasted alongside the steaks or saved for soup.

Serve with quinoa or couscous and a green salad for a complete meal.

Add some crumbled feta or goat cheese for extra richness.

Cooking Equipment

Oven

Roasting tray

Small saucepan

Dietary Information

Vegetarian

Gluten-Free

Wine Pairings

No wine pairing suggestions available for this recipe.

Roasted Cauliflower Steaks with Jersey Butter and Herbs

Ingredients