Roasted Cauliflower Steaks with Caesar Dipping Oil

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Golden, caramelized cauliflower steaks paired with a garlicky, lemon-bright Caesar dipping oil.

Meet our Roasted Cauliflower Steaks with Caesar Dipping Oil! This recipe pairs hearty cauliflower steaks with our favorite Caesar Dipping Oil for a side dish that might just steal the show. Thick cut cauliflower steaks roast until golden and caramelized on the outside while staying tender inside, giving them a nutty, savory flavor that stands up to whatever you’re serving alongside it. It’s a simple technique, but it changes how you think about cauliflower.

The dip pulls it all together. Our Caesar Dipping Oil combines garlic, lemon, anchovy, Parmesan, and fresh herbs into a rich, tangy sauce made for swiping with every bite. It’s easy enough for a weeknight and good enough for guests, making this one a solid addition to your better for you recipe rotation.

Roasted Cauliflower Steaks with Caesar Dipping Oil

Servings

Ingredients

1 large cauliflower head

Caesar Dipping Oil Ingredients

1/2 tsp anchovy paste
1 garlic clove, minced
1 lemon zested
2 tbsp fresh lemon juice, about ½ lemon
1/4 cup parsley, finely chopped
3 tbsp chives, finely chopped
1/2 cup grated Parmesan, more to taste
1/2 tsp red pepper flakes
1/2 cup extra virgin olive oil
Kosher salt
Black pepper

Instructions

Combine all Caesar oil ingredients and stir together. Let it sit at room temperature for 30 minutes.
Preheat the oven to 375 degrees F.
Prepare the cauliflower by removing the large green outer leaves. Trim the base by cutting the stem flush with the bottom of the cauliflower head.
Place cauliflower on a cutting board, stem side down. With a large knife, make 1 ½” cauliflower steak slices and place on a sheet pan.
Spoon the Caesar dipping oil over each cauliflower steak until it is nicely coated; you will have extra oil left over.
Place the sheet pan in the preheated oven and roast for 50-60 minutes, or until nicely browned.
Enjoy hot out of the oven, room temperature, or even cold!