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roasted cauliflower cheese steaks on dinner table

Roasted Cauliflower Cheese Steaks

Karon Grieve
Super simple cauliflower steaks roasted till tender and covered in a rich creamy cheese sauce
5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Side Dish, vegetarian main
Cuisine British
Servings 2 people
Calories 441 kcal

Ingredients
 

  • 1 cauliflower
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp flour
  • 250 ml milk
  • 50 g cheese
  • 1 spring onion
  • 2 tbsp chopped walnuts
  • salt and pepper
Metric - US Customary

Instructions
 

  • Preheat the oven to 200C
  • Cut the cauliflower into steaks/slices about 2cm wide (see notes below)
  • Set cauliflower out on baking tray and season with salt and pepper and drizzle with olive oil
  • Roast for approximately 20 minutes till golden and tender
  • Meanwhile make the cheese sauce by melting the butter in a small pan and stirring in the flour to create a roux
  • Add the milk a little at a time and keep stirring to make a white sauce, add the grated cheese reserving some for later and season to taste
  • Remove cauliflower from oven and pour over the cheese sauce, sprinkle with the reserved cheese and add the walnuts, pop under a hot grill for 5 minutes

Video

Notes

How to cut a cauliflower into steaks
Slice off the green leaves at the base of the cauliflower.
Stand cauliflower on its base and using a large knife cut downwards into thick (2cm) slices)
Add any flavourings you like; chilli, harissa, curry spices.
You can freeze the cauliflower cheese steaks just like normal cauliflower cheese for up to 4 months.

Nutrition

Calories: 441kcalCarbohydrates: 29gProtein: 19gFat: 30gSaturated Fat: 10gCholesterol: 40mgSodium: 305mgPotassium: 1149mgFiber: 7gSugar: 13gVitamin A: 528IUVitamin C: 140mgCalcium: 413mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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