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Roasted Cauliflower Steaks

Roasted Cauliflower Steaks


Recipe Yield:
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Amount Item
3  lb Cauliflower
2  Tbsp Olive Oil
  Kosher salt and ground pepper
1  bag Foothill Farms Cream Soup Base & Sauce Starter Mix (#096T or #067T)
1  gal Hot water (180°-190°F)
1/2  cup Gorgonzola sauce or blue cheese sauce


  1. Wash cauliflower and remove the tough outer leaves. Leave stem intact. Cut base so that it can stand up without moving.
  2. Place cauliflower, base side down, on work surface. Using a sharp knife, and starting at top center of cauliflower head, cut down the center of the head to divide it in half. Then cut 4 3/4"-thick slices (2 off each half).
  3. In a large nonstick pan over medium-high heat, heat oil. Add steaks, season with salt and pepper. Sear 2 to 3 minutes per side until golden brown. Or brush steaks with oil, sprinkle with salt and pepper and roast in oven at 400F for 15-20 minutes.
  4. Pour water into mixing container. Pour contents of Sauce Mix (28 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth.
  5. In a separate bowl, mix together 1 pint of sauce with cheese. Reserve warm. Cover and refrigerate remain cream soup base.
  6. Remove cauliflower from pan and place on plate. Top with 1/3 cup Blue Cheese or Gorgonzola Sauce.