Twice cooked cauliflower steaks..

Roasted cauliflower is not new on this blog, I’d just like to share with you something that I do in my kitchen…

Whenever I roast cauliflower, I always roast the whole thing so that I have leftovers; this way whatever is left is easy to reheat for the next day’s lunch. Once it’s already been roasted, reheating the cauliflower in an oven takes no time at all and it gets really nice and crunchy really quickly. You can eat it cold, or heat it in a microwave, but you won’t then get that lovely crunchiness. 

Then it can be topped with whatever you’ve got to hand, like I do…

You can consider it an alternative to bread if you like?

This is a perfect idea to share with this Corina’s Cook Once Eat Twice collection this month. I hope you like my ideas…

Above are roasted cauliflower steaks, reheated until crispy, topped with leftovers of my bulgur wheat salad with chopped parsley & coriander, garlic, spring onion, chilli, olive oil & lemon juice, and my salad of roasted aubergines, chopped and mashed, skin and all, with finely chopped garlic, spring onions & chillies, olive oil & lemon juice, and roughly chopped parsley and coriander, with some avocado on the side.

Seriously crunchy roasted cauliflower (on the edge of being burnt but not quite!), butternut squash wedges, and a mix of grains, aubergine, chopped herbs, spices, olive oil & ACV, all drizzled with tahini.

Roasted cauliflower topped with a mixed herb and freeze dried pineapple salsa, and crumbled goats cheese.

Lunch of roasted cauliflower topped with my roasted carrot & aubergine sauce creation from my last post, here pimped with added yoghurt to create something completely new and lovely – and toasted pumpkin seeds.

Re-roasted cauliflower toppe with stuffed roasted peppers and homous.

I do think that cauliflower is a beautiful thing, I love trees and cauliflower really is like a baby tree – although probably a lot tastier..;) 

41 thoughts on “Twice cooked cauliflower steaks..

  1. sallybr

    I absolutely love cauliflower, and have a post about “cauliflower steaks” – which your article reminded me of, and also the fact that I haven’t made that enough

    you are right, it can even act as a bread, or as a “pizza base.” –

    your food is always so colorful and appetizing, I already click on the title of your posts salivating a little… 😉

    Liked by 1 person

  2. Loretta

    Cook once, eat twice, I LOVE that concept! My next blog post reflects just that. But you’re the Queen of recycling a meal and making it into something completely different as if by magic. So tell me how did you get that beautiful charred bit on the cauli?

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Thank you 😊😘
      I just drizzle the cauliflower with olive oil and shove it in the oven, no other method than that I’m afraid. I think you have to force yourself to leave it a bit longer to get the best outcome, if you think it’s done, just put it back in for a bit longer!


  3. Corina

    These all sound delicious and especially the one with the carrot and aubergine sauce. Such a great idea to use a cauliflower steak as the base to put other toppings on. Thank you so much for sharing with #CookOnceEatTwice!

    Liked by 1 person

  4. Sue

    Oh my God. You know how I love cauliflower. This is really a dramatic and “meaty” presentation though. Love it, Elaine. Also am really happy that yours is one of the few remaining blogs where I don’t have to enter information in 3 fields before i can comment!!!!

    Liked by 1 person


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