S’mores seem to be the topic of everything these days, including kits to create them, brownies, ice cream, dip, and more. I looked for a chocolate and graham cracker ratio of 1:1 in a s’mores version of Mississippi mud pie. Each flavor stands out thanks to the excellent balance in the flavor!
| Servings: | 4 |
Ingredients
- 2 heads cauliflower
- ¼ cup olive oil
- 2 teaspoons steak rub, or to taste
- chopped fresh parsley (optional)
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Remove all green leaves and stems from the core of the cauliflowers. Trim core but do not remove the core as it helps hold the cauliflower steaks together. Cut cauliflower lengthwise into 1/2 inch thick slices.
- Rub both sides of cauliflower slices with olive oil and steak rub. Set cauliflower slices onto a baking sheet.
- Roast in the preheated oven for 30 minutes. Flip cauliflower steaks and roast until lightly browned and cooked through, 15 more minutes. Sprinkle with chopped parsley before serving.
Reviews
I wanted to make some dip like barbecue sauce or ranch. Whatever is good for steak spices. I love steak spices but I do not do the steak meat just the veggie kind!
Sometimes, it’s hard to wrap your mind around how something so simple, with so few ingredients and so easy to make can be THIS good AND be considered a recipe!?! But! This recipe qualifies!! I wouldn’t have thought of this and the results were amazing!! Did on a thick, tinfoil pan on the Traeger for 30 min. Results were amazing!! Huge hit! I am excited to repeat many times this summer! Thanks CookingWithShelia!!
Taste was very good but no way I could cut into ‘steaks’
We really enjoyed this tasty, healthy side dish! It was crunchy and savory, and I could have eaten it all by itself for dinner. Alas, I needed to share with the rest of the family. Instead of using a store-bought steak seasoning I used my own, as the steak seasonings in the grocery store usually have added sugar (and we try to eat more like the Mediterranean diet which limits added sugars to only occasionally). My only complaint is that cutting the cauliflower head into fillets is messy because the outer parts of the head are not directly above the core, so the middle parts create steak shapes but the outer parts broke into many small florets. Since I didn’t want to waste them and also didn’t want to rub them individually with the oil and steak seasoning, I decided to throw all the florets and the steaks into a gallon-sized zipper bag to easily mix the oil into them. Then I spread it all out onto a foil-lined tray and sprinkled the seasoning on top. I believe this was the easiest way to use all of the cauliflower head with this recipe.
I had never thought of using steak seasoning on cauliflower, but it’s a great idea! I used Killer Hogg Barbecue Steak Rub. I liked the flavor a lot, but I think the oven temp needs to be lowered to 400°-425°.