Cauliflower Steaks with Gorgonzola Sauce
Easy vegetarian dish with a homemade, cheese sauce of creamy, buttery Gorgonzola cheese.
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!
Notes
Making the sauce while the cauliflower is roasting helps the two components to be finished about the same time.
Pat the cauliflower dry if wet from rinsing/cleaning. This will allow the oil and seasonings to adhere properly.
Gorgonzola is a milder variety of blue cheese. You can use a stronger blue, such as Stilton, if you would prefer.
The cauliflower needs high heat in order to cook and brown well; don’t cook at a lower temperature for a longer amount of time, or the cauliflower will steam instead of roast.
If you do not have ground white pepper, black pepper is a good substitute.
Love the Gorgonzola Sauce? Try it topped on a baked potato!
Nutrition Facts
Cauliflower Steaks with Gorgonzola Sauce
Amount per Serving
Calories
456.41
% Daily Value*
Fat
41.84
g
64
%
Saturated Fat
20.83
g
130
%
Trans Fat
0.68
g
Polyunsaturated Fat
2.79
g
Monounsaturated Fat
16.33
g
Cholesterol
88.65
mg
30
%
Sodium
1250.61
mg
54
%
Potassium
499.14
mg
14
%
Carbohydrates
11.31
g
4
%
Fiber
2.5
g
10
%
Sugar
4.86
g
5
%
Protein
11.78
g
24
%
Vitamin C
46.84
mg
57
%
Calcium
276.26
mg
28
%
Iron
1.06
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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