Roasted Cauliflower Steak with Walnut Cream Sauce

Roasted Cauliflower Steak with Walnut Cream Sauce

Yield: 4 servings


  • 2 small heads of cauliflower sliced lengthwise to make four ¾-inch thick “steaks”
  • ¼ cup olive oil
  • 1 tsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 pinch red pepper flakes to taste (optional)
  • Salt and ground pepper to taste
  • 1 cup Walnut Cream Sauce
  • ½ cup sliced cherry tomatoes or 2 sliced Romano tomatoes
  • ½ cup Kalamata or black olives
  • ¼ cup crumbled feta cheese 
  • Chopped cilantro or parsley as garnish
  • The balance of the cauliflower head will be florets and you can use same marinade to prepare these.


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place cauliflower steaks on prepared baking sheet.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, onion powder, salt, and pepper.
  4. Brush one half of the olive oil mixture over the top of the cauliflower steaks.
  5. Roast for 15 minutes.
  6. Remove from oven and turn over steaks.
  7. Brush the remaining olive oil mixture on the steaks.
  8. Return to oven for 15 minutes.
  9. Remove steaks from oven and raise temperature to 450 degrees.
  10. Spread the Walnut Cream Sauce evenly over the four cauliflower steaks.
  11. Top with sliced tomato, olives, and feta cheese.
  12. Return to oven for 5 to 10 minutes or until cauliflower is tender and tomatoes are well cooked.
  13. Garnish with chopped cilantro or parsley.

Roasted Cauliflower Steak with Walnut Cream Sauce - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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