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Roasted Cauliflower Steaks with a Tomato Chipotle Vinaigrette

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 2- ~18 oz. each heads of cauliflower (washed, trimmed, and sliced vertically into ¾ inch thick steaks)
  • 1 oz. 28 g blue cheese crumbles
  • 2 Tbsp. 14 g Tomato Chipotle Butter (I used Epicurean Butter)
  • 1 Tbsp. Pinot Grigio vinegar

Instructions

  1. Preheat your oven to 400° F. Line a cookie sheet with parchment paper.
  2. Place the cauliflower steaks + all leftover cauliflower from cutting the steaks on the parchment lined cookie sheet. Space evenly.
  3. Roast cauliflower for 20 to 30 minutes (until edges are golden brown).
  4. In a small microwave safe bowl combine the butter and the vinegar.
  5. Microwave butter and vinegar for 20-30 seconds.
  6. Pour the butter and vinegar into the jar of a blender and blend for about 30 seconds (until completely emulsified).
  7. After the cauliflower is done place on a serving platter.
  8. Sprinkle the cauliflower evenly with the blue cheese crumbles.
  9. Drizzle the dressing evenly over the cauliflower.
  10. Serve and EAT!!!