Cauliflower Steaks with Ramp Butter and Roasted Cherry Tomatoes

Whether you are firing up the grill or having a night in with the oven, these cauliflower steaks are a delicious entrée for vegetarians and carnivores alike!

Build me up, Buttercup! But this one won’t just let you down 🙂 The butter here is a fabulous creation to make ahead of time, and use on almost everything! Garlic is optional in this recipe, as sometimes it can be a strong flavor for versatile uses, but let’s be real-of course I’m going to add this! Great on cooked veggies, seafood, spread on bread, in sauces, or a dollop on a steak, this is your new go-to condiment! While I originally planned this as a meal together, the cauliflower steaks are so perfectly seasoned by themselves that the butter becomes just an added bonus taste! Enjoy together, but take this as a two-in-one recipe blog!

Practice makes perfect. Cauliflower steaks can be a tough one to create. Mostly because of the shape! Cutting these into 1/2 inch slices, generally you may get about 2-4 decent looking steaks per head of cauli, and a bunch of remaining florets. No problem! If you are grilling, you may want to pick up another head or two on your grocery trip to ensure you get a few great ‘steaks’, but for you oven users-roasted florets taste delicious next to those sweet roasted tomatoes! I may have preferred them a bit to the larger steak! Either way you ‘cut it’, this cauliflower is seasoned to perfection and will make for a great dinner!

Looking for other meatless dinner options? Check out some of these great recipes:

Spiced Lentils and Pine Nuts over Roasted Eggplant

Twice Baked Spaghetti Squash with Spinach, Mushrooms, and a Creamy Swiss Dijon Sauce

Ginger Eggplant and Mushroom Stir-fry

Ramp and Asparagus Fried Cauliflower Rice

Swiss Chard and Olive Pasta, with Fresh Herbs and Toasted Walnuts

The summer is here and that means fresh produce!! Stay up to date as I try out my creativity with local harvested produce as it becomes available!

Head over and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are posted!

Cauliflower Steaks with Ramp Butter and Roasted Cherry Tomatoes

Hannah

An easy answer to a meatless entrée! These come together quickly and have a great, hearty taste for any eater!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course, Side Dish

Cuisine French, Italian, Mediterranean

Servings 2

Equipment

• Plastic Wrap
• Mixing bowl
• Kitchen knife
• Baking sheet

Ingredients

  

Ramp Butter

• 1 stick Butter
• 3-4 stalks Wild Ramps (or scallions)
• 1/2 small Shallot
• 1 clove Garlic (optional)
• 1 tsp Olive Oil
• 1/2 squeezed Lemon
• Salt and Pepper

Cauliflower Steaks

• 1-2 heads Cauliflower large-expect some to fall apart, so may want 2 or 3 to give full steaks if desired
• 4-5 stalks Wild Ramps
• 1 cup Cherry Tomatoes
• 1 tsp Paprika
• 1 tsp Corriander
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 2 tsp Olive Oil
• Salt and Pepper

Instructions

 

• *ahead of time*

  In mixing bowl, combine softened butter, finely chopped shallot, minced garlic, lemon juice, and finely chopped ramps. Add a bit of pepper (salt to taste depending on if using salted or unsalted butter).
• Mix well and spoon onto the plastic wrap. Roll tightly and twist ends to secure. Place in the refrigerator for a few hours before using.

  Use on anything! Great on bread, cooked veggies, fish, steak, in sauces, etc. Store in the refrigerator.
• Preheat oven to 350.
• Carefully peel off the leaves from each cauliflower head and slice thick slices, about 1/2 inch. Some florets will break off. They are great tossed in seasoning and added to the roasting pan!
• Lay all the steaks on the baking sheet and drizzle with olive oil. Seasoning with dry seasonings, and flip over to repeat the process.
• Toss tomatoes on the pan around the steaks and drizzle with a little salt and oil. Place in the oven. Let cook for about 12 minutes. Remove and flip the steaks and give the tomatoes a little turning to allow for even cooking.
• As the steaks are almost completed, remove from oven and lay the ramps on the side of the pan, absorbing some of the seasoning and oil. Return to oven for the last few minutes to allow the ramps to cook slightly.
• Remove and serve each steak with a healthy slab of the ramp butter and topped with cooked ramps and tomatoes. Garnish with a squeeze of lemon for a bit more flavor-Enjoy!

Keyword Calified Butter, Caulfiower Steak, Healthy, Keto, Low-carb, vegetarian