makes 6 servings · prep time: 10 minutes (not including time to cook bacon) cook time: 25 minutes
What makes roasted cauliflower steaks even more delicious? Cheese and bacon, of course! What makes everything better? Also cheese and bacon! What did the cauliflower bank robber say to the broccoli getaway driver? Floret!
• 1 large head cauliflower
• 2 tablespoons olive oil
• Sea salt and ground black pepper
• For the sauce:
• ¾ cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 8 slices bacon, cooked crisp and chopped
• 4 green onions, sliced
1.Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2.Cut the cauliflower into 6 equal slices or “steaks,” slicing from the top down through to the core. Place the cauliflower steaks in a single layer on the prepared baking sheet, drizzle with the olive oil, and then sprinkle generously with salt and pepper.
3.Roast the cauliflower steaks for 15 minutes, then flip and roast for an additional 5 to 10 minutes, until fork-tender and browned on the edges.
4.While the cauliflower is roasting, make the sauce: Place the heavy cream, cheddar cheese, garlic, Dijon mustard, hot sauce, salt, and pepper in a large saucepan over medium heat. Stir continuously until the cheese has melted and the ingredients are well incorporated, then reduce the heat to low and stir occasionally while the cauliflower finishes roasting.
5.Top the cauliflower steaks with the cheese sauce, bacon, and green onions before serving.
time-saving tip: Batch cook bacon ahead of time so you have lots of precooked bacon for recipes like this one.
CALORIES: 332 | FAT: 29 g | PROTEIN: 14 g | TOTAL CARBS: 7.3 g | DIETARY FIBER: 2.2 g | NET CARBS: 5.1 g