Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Roasted Cauliflower Steaks
Servings: 4
Equipment
- Cutting Board
- Sharp knife
- Measuring cups and spoons
- Rimmed baking sheet
- parchment paper (optional)
- Small bowl
- Metal spatula
- Serving platter
Ingredients
Farmers Market Ingredients
- 1 head cauliflower, cut into bite-size florets
Grocery Store Ingredients
- 2 Tbsp olive oil
- 2 Tbsp panko breadcrumbs
- ¼ cup Parmesan cheese, grated or shredded
- Salt and pepper, to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Preheat the oven to 400°F.
- Place the cauliflower on parchment paper on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt. Use clean hands to distribute the oil evenly.
- Roast 20-30 minutes, or until browned at the edges.
- Remove the tray from the oven.
- In a small bowl, combine the breadcrumbs and cheese. Sprinkle evenly over the cauliflower.
- Return to the oven and roast until the cheese melts, 5-10 minutes.
- Serve immediately.
Notes
Cauliflower can also be cut into larger pieces and grilled instead of roasted.
Cut into uniform-size pieces to ensure even roasting.
Parchment paper makes for easy cleanup; you can also place the cauliflower directly on the baking sheet.
Substitutions
- Cauliflower: broccoli.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
