Crispy Parmesan-Infused Cauliflower Steaks with Roasted Garlic Sauce and Arugula Pesto
Elevate your dining experience with these stunning Crispy Parmesan-Infused Cauliflower Steaks, perfectly roasted to showcase their natural flavors and paired with a velvety Ragú® Roasted Garlic Parmesan Sauce. This recipe transforms simple ingredients into a gourmet meal that impresses family and friends alike, featuring a zesty arugula pesto for a fresh finish. With a delightful balance of textures and flavors, each bite offers a guilt-free indulgence, making it ideal for both special occasions and everyday gatherings. Serve this dish alongside your favorite sides for an unforgettable culinary experience!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Cauliflower
2 heads (Cut into thick steaks)
Buttermilk
2 cups
Italian seasoning
1/2 cup
Red pepper flakes
1/2 teaspoon
Kosher salt
1 1/2 teaspoons
Arugula
1 (5 ounce) bag
Pine nuts
1/3 cup
Grated parmesan cheese
1/2 cup
Garlic cloves
2 (Minced)
Fresh basil leaves
8
Extra virgin olive oil
1/2 cup, plus 2 tablespoons as needed
All-purpose flour
1 cup
Egg
1 (Whisked with 1 tablespoon water)
Italian panko breadcrumbs
1 cup
Ragú® Pasta Sauce
1 (16 ounce) jar (Cheesy roasted garlic parmesan sauce)
Instructions
1
Bring a large pot of water to a rolling boil. Carefully cut the rounded sides off both heads of cauliflower to create two thick steaks from the center core of each head. Ensure to trim away any green, leafy bits that might hinder the cooking process.
2
Once the water is boiling, gently add the cauliflower steaks to the pot and blanch them for 5-7 minutes until slightly tender. Remove the cauliflower and rinse under cold water to stop the cooking process.
3
In a mixing bowl, combine the buttermilk, Italian seasoning, red pepper flakes, and 1 tsp of kosher salt, ensuring a uniform mixture. Set aside.
4
For the arugula pesto, combine the arugula, pine nuts, 1/4 cup of parmesan, garlic cloves, basil leaves, the remaining salt, pepper, and 1/2 cup of extra virgin olive oil in a food processor. Blend for about 30 seconds until smooth, then set aside.
5
Drain the blanched cauliflower steaks and place them into a large resealable plastic bag. Reserve 1/2 cup of the boiling water. Pour the buttermilk marinade into the bag, ensuring the cauliflower is fully coated. Lay the bag flat in the refrigerator for 1 hour, flipping it halfway through for even marination.
6
Preheat your oven to 450°F (232°C). In a shallow dish, mix the remaining parmesan with Italian panko breadcrumbs. Set this aside alongside a separate dish for all-purpose flour and a bowl with your egg wash (1 egg whisked with 1 tablespoon of water).
7
Remove the cauliflower from the marinade bag, allowing excess liquid to drain off. Dredge one side of each steak in flour, dip into the egg wash, and finally coat with the parmesan breadcrumb mixture. Arrange the steaks on a baking rack, dredged side facing up, and scatter the leftover marinated florets around them for roasting. Place the rack over a cookie sheet to catch any drippings.
8
Roast in the preheated oven for 30 minutes, covering loosely with foil for the first 15 minutes. Remove the foil for the last 15 minutes, cooking until they are fork-tender and golden brown.
9
To prepare the sauce, blend the smaller roasted florets with the Ragú® pasta sauce and reserved boiling water in an electric blender until smooth. Heat this mixture over medium-high heat on the stovetop until warmed through.
10
To serve, spoon a generous amount of the roasted garlic sauce onto each plate, top with a crispy cauliflower steak, add a dollop of arugula pesto, and garnish with additional fresh arugula. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are cauliflower steaks?
Cauliflower steaks are thick, cross-wise slices cut from the center of a whole cauliflower head, including the core to keep the florets attached.
How do I cut the cauliflower into steaks for this recipe?
Carefully cut the rounded sides off both heads of cauliflower to create two thick steaks from the center core of each head.
Why should I blanch the cauliflower before roasting?
Blanching for 5-7 minutes ensures the cauliflower is tender on the inside while the outside becomes crispy during the high-heat roasting process.
What is the purpose of the buttermilk marinade?
The buttermilk marinade, mixed with Italian seasoning and red pepper flakes, adds flavor and helps the breading adhere to the cauliflower.
How long should the cauliflower marinate?
The cauliflower should marinate in the refrigerator for 1 hour, flipping the bag halfway through for even coating.
What ingredients are in the arugula pesto?
The pesto contains arugula, pine nuts, parmesan, garlic cloves, basil leaves, salt, pepper, and extra virgin olive oil.
How do I make the arugula pesto?
Combine all pesto ingredients in a food processor and blend for about 30 seconds until the mixture is smooth.
What is the breading mixture for the cauliflower steaks?
The breading is a mixture of grated parmesan cheese and Italian panko breadcrumbs.
What is the correct dredging order for the steaks?
Dredge the cauliflower steak in flour first, then dip it into an egg wash, and finally coat it with the parmesan breadcrumb mixture.
At what temperature should the oven be set?
Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius) for roasting.
How long does it take to roast the cauliflower steaks?
The steaks roast for a total of 30 minutes in the oven.
Why do I need to cover the cauliflower with foil during roasting?
Covering the cauliflower loosely with foil for the first 15 minutes helps it cook through without the breading burning too quickly.
What do I do with the smaller cauliflower florets?
Scatter the smaller marinated florets around the steaks on the baking rack to roast, then blend them into the sauce later.
How is the roasted garlic sauce prepared?
Blend the smaller roasted cauliflower florets with the Ragú Roasted Garlic Parmesan Sauce and a bit of reserved boiling water until smooth.
Is this recipe considered vegetarian?
Yes, this recipe uses cauliflower as the main protein substitute and is suitable for vegetarians.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour and panko breadcrumbs with your favorite gluten-free alternatives.
How many cauliflower heads do I need?
This recipe requires 2 heads of cauliflower to produce the necessary steaks and florets.
What type of pasta sauce is recommended?
The recipe calls for one 16-ounce jar of Ragú Roasted Garlic Parmesan Sauce.
How do I garnish the finished dish?
Garnish the plate with a dollop of arugula pesto and additional fresh arugula leaves.
What kitchen tools are needed for the pesto and sauce?
You will need a food processor for the arugula pesto and an electric blender for the roasted garlic sauce.
Can I substitute the pine nuts in the pesto?
Yes, you can substitute pine nuts with walnuts or sunflower seeds if preferred.
What is the egg wash made of?
The egg wash is a simple mixture of 1 egg whisked with 1 tablespoon of water.
How do I know when the cauliflower steaks are finished roasting?
They are ready when they are fork-tender and the breading is a beautiful golden brown.
Does this recipe have a spicy kick?
The addition of 1/2 teaspoon of red pepper flakes in the marinade provides a very mild, subtle heat.
Can I prepare the pesto in advance?
Yes, the arugula pesto can be made ahead of time and stored in the refrigerator.
Why should I use a baking rack over a cookie sheet?
Using a rack allows air to circulate under the steaks, ensuring the bottom stays crispy rather than soggy.
How much olive oil is used in the pesto?
The pesto requires 1/2 cup of extra virgin olive oil.
What should I do with the water used for blanching?
Reserve about 1/2 cup of the boiling water to help thin the roasted garlic sauce during blending.
Is this dish suitable for special occasions?
Yes, the gourmet presentation and complex flavors make it ideal for dinner parties and special gatherings.
How much parmesan cheese is needed in total?
The recipe uses 1/2 cup of parmesan in the pesto and additional parmesan mixed into the breading.