Cauliflower Steaks with Gorgonzola Sauce
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Serves: 2 – 3
What a healthy, low-carb, vegetarian dish that is so full of flavor. You will want this satisfying recipe on repeat! Serve it for brunch, as a side dish, or even an appetizer!
Sometimes you just need a break from the heavy meats (I think my husband just fell out of his chair) and casseroles, and some veggies hit the spot. I have heard my husband say he could be a carnivore quite happily. I cannot, therefore, I include several vegetarian dishes on my site.
I have such an affection for Gorgonzola cheese, you’d think I’d have a lot more recipes with that fragrant, beautiful, blue “marbling”. If you’ve only heard horror stories of the highly-pungent blues, such as Roquefort, trust me, there are milder ones to give a try. Start out with baby steps and taste “Danish Blue” or this recipe that uses Gorgonzola.
Cauliflower is a “blank canvas.” You can add your favorite “All Purpose Seasonings” to this in place of the spice mix listed in the recipe. Seasoning the cauliflower well and drizzling a homemade cheese sauce made with buttery, creamy Gorgonzola makes the flavors shine.
With one head of cauliflower, you should get at least 2 solid “steaks.” As you slice the head, it will break apart into florets; it’s just the nature of cauliflower. The florets can be seasoned the same as the steaks, saved for another recipe, topped onto salads, or for fresh-veggie snacking.
Not adding cornstarch to the sauce will give you a gluten-free side dish. The sauce will be a bit thinner, but still very flavorful!
Enjoy!
Cauliflower Steaks with Gorgonzola Sauce
Ingredients
- 1 large head cauliflower, rinsed well and patted dry
- 2 tablespoons avocado oil, or other neutral oil
- 1 1/4 teaspoons fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon ground mustard, I like Colman's brand
- 1 teaspoon sweet paprika
- 1 teaspoon roasted garlic powder, or regular garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons Italian parsley, chopped
Gorgonzola Sauce:
- 1/2 tablespoon extra-virgin olive oil
- 1/2 tablespoon unsalted butter
- 3/4 teaspoon garlic, minced or pushed through a garlic press
- 1/2 cup heavy cream
- 1/2 cup plus 2 tablespoons half and half, divided
- 1 teaspoon cornstarch
- 1/4 teaspoon ground white pepper
- 3 1/2 ounces Gorgonzola cheese, crumbled
- Sea salt, to taste
Instructions
- Preheat the oven to 450 degrees. Line a rimmed baking sheet with foil or parchment paper (for easy cleanup). Set aside.
- Cut the leaves from the bottom of the cauliflower. Trim about ½” off the bottom of the stem.
- Cut the cauliflower into ¾” slices. You should end up with at least 2 full “steaks” from the middle part of the head of the cauliflower. The other slices may fall apart into florets which is perfectly fine.
- Lay the steaks onto the baking sheet and scatter the florets around, save them for another recipe, or for fresh-veggie snacking.
- Drizzle the steaks and florets on all sides with the oil.
- Combine the salt, pepper, ground mustard, paprika, garlic and onion powders in a small bowl.
- Sprinkle the cauliflower steaks and florets evenly with the spice mixture on all sides.
- Roast the cauliflower for 20 minutes. Remove from the oven and flip the steaks and florets. Roast for another 10 - 15 minutes, or until nicely browned and fork-tender.
- Make the Gorgonzola Sauce while the cauliflower is roasting: In a shallow saucepan, melt the butter with the oil over medium heat.
- Once melted, add the garlic and stir for one minute.
- Add the heavy cream and ½ cup of the half and half to a measuring cup. Add the cornstarch and whisk together. Add to the saucepan and stir.
- Bring to a gentle simmer over medium heat, stirring often. The mixture will thicken.
- Once simmering, add the white pepper and Gorgonzola cheese and stir until melted. Taste the sauce before adding salt. The cheese probably has quite a bit of salt already. You may like it as is. Add any salt as desired.
- Turn the heat down to low to keep warm while the cauliflower finishes cooking.
- When the cauliflower has finished roasting, remove from the oven.
- Serve the cauliflower steaks (and any florets) with the Gorgonzola Sauce drizzled over the top. (You may add about 1 to 2 tablespoons more of the remaining half and half to the cheese sauce if it has thickened more than you prefer.)
- Garnish with the parsley and enjoy!
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