Cauliflower Steaks With Grape & Pine Nut Relish Cauliflower Steaks With Grape & Pine Nut Relish

Image: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Lara McGraw

This "steak" is vegetarian-friendly but hearty enough for any meat lover. 

  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 2 servings
  • Credits : Canadian Living Magazine


Grape & Pine Nut Relish:


Preheat oven to 425°F. Line baking sheet with parchment paper.

Remove tough outer leaves from cauliflower; trim stem. Halve cauliflower lengthwise through stem; trim off rounded sides of each half to make two 1 1/4-inch thick steaks. Reserve trimmings for another use (see tip, opposite).

Arrange cauliflower on prepared pan; brush with oil. Sprinkle with salt and pepper. Roast, flipping halfway through, until tender and browned, about 40 minutes.

Grape & Pine Nut Relish: Meanwhile, in bowl, whisk together oil, lemon zest, lemon juice and salt; stir in shallot, grapes, parsley, pine nuts and currants. Serve over cauliflower steaks.

Test Kitchen Tip: A portion of the stem is needed to hold the cauliflower intact, so a head will yield only two steaks. Break the trimmings into florets for a veggie platter, or season and roast them alongside the steaks.

Nutritional facts PER SERVING: about

  • Fibre 8 g
  • Sodium 680 mg
  • Sugars 25 g
  • Protein 9 g
  • Calories 638
  • Total fat 53 g
  • Potassium 1235 mg
  • Cholesterol 0 mg
  • Saturated fat 7 g
  • Total carbohydrate 42 g


  • Iron 25
  • Folate 79
  • Calcium 9
  • Vitamin A 1
  • Vitamin C 264
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Cauliflower Steaks With Grape & Pine Nut Relish