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roasted cauliflower steaks

Roasted Cauliflower Steaks in a white wine parmesan cream sauce

Roasted cauliflower steaks topped with a white wine Parmesan cream sauce and sun-dried tomatoes for a simple yet elevated vegetable dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Servings 4 people

Ingredients
  

Roasted Cauliflower Steaks

  • 2 Heads of Cauliflower
  • 3 tbs olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes

White Wine (Marry Me) Parmesan Sauce

  • 2 tbs butter
  • 3 garlic cloves
  • 1/2 cup sundried tomatoes oil packed, drained
  • 1/2 cup white wine Sauvignon Blanc or Pinot Grigio
  • 1/2 cup parmesan cheese grated
  • 1 cup heavy cream
  • 1 tsp italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper
  • fresh basil for topping

Instructions
 

For the Roasted Cauliflower

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • Trim the leaves from the cauliflower and carefully slice each head into ¾–1 inch thick steaks, keeping the core intact so the slices hold together.
  • In a small bowl, mix together the olive oil and seasonings. (salt, pepper, red pepper, smoked paprika, garlic and onion powder.) Brush both sides of the cauliflower steaks evenly
  • Arrange the cauliflower steaks in a single layer on the prepared baking sheet with parchment paper, leaving space between each piece
  • Roast for 20–25 minutes, flipping halfway through, until the cauliflower is tender and deeply golden with crisp edges.

For the white wine parmesan cream sauce

  • While the cauliflower roasts, melt the butter in a skillet over medium heat.
  • Add the minced garlic and cook for about 30 seconds, just until fragrant.
  • Stir in the sun-dried tomatoes, then pour in the white wine. Simmer for 2–3 minutes, allowing the wine to reduce by about half.
  • Lower the heat slightly and add the heavy cream, Italian seasoning, and red pepper flakes if using.
  • Simmer gently for 4–6 minutes, stirring occasionally, until the sauce thickens slightly
  • Stir in the Parmesan cheese until fully melted and smooth. Season with salt and black pepper to taste ( I used 1/4 tsp of each)
  • Remove the cauliflower steaks from the oven and transfer to a serving platter or individual plates.
  • Spoon the warm white wine Parmesan cream sauce generously over the cauliflower.
  • Finish with fresh basil and serve immediately.
Keyword cauliflower steaks
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