Around the holidays, a lot of the food is heavy and not always the healthiest. So, I am always looking to create a recipe or two that can help lighten up this time of year. This Christmas Cauliflower Steak recipe is just perfect to serve as a vegetarian entréeor as a side dish with your Christmas Dinner. With the colors of the season, these Cauliflower Steaks are super-festive…which only helps to complement its unique flavor.
One thing about this recipe that excites me the most is that it is a little different. I know I can sometimes get stuck in a rut always making the same dishes for Christmas year after year. There is something nice about tradition, but every once in a while, I like to mix it up with a new addition.
With pomegranate molasses, this vibrant and tangy recipe is most likely not like anything that you’ve ever tasted before. Mixed with the great flavor of roasted cauliflower, there is such freshness in this recipe.
As for pomegranate molasses, essentially it is pomegranate juice that has been reduced into a thick, sweet yet tangy glaze. It has the consistency of Balsamic Glaze. There is some similarity in the flavor of Pomegranate Molasses and Balsamic Glaze—which can be used as a substitute—except that the Molasses has a distinct tartness that its cousin does not have.
You must try it! You can find Pomegranate Molasses pretty inexpensively in your local supermarket in the international section. Look in the Middle Eastern/Mediterranean section. If you can’t find it, you can use Balsamic Glaze…but you might want to add just a touch of Pomegranate Juice for tartness.
The other distinct flavor of this dish that it a little out of the ordinary is the olives. Olives are traditionally known to be bitter and tart. Not this Castelvetrano variety from Sicily. They are Dolce, that is, sweet…so they are very mild, having a similar texture to a firm olive, without the saltiness. This is one ingredient for which I would not recommend substituting a different variety. But the good news is that you can find them at most grocery stores these days.
I love how these two uncommon ingredients balance with the sweet, caramelized flavor of the Roasted Cauliflower. A little sweet, a little tart, a lot fresh and super healthy, you’re going to love this dish!
Let me know if you try this recipe and let me know what you think of the Pomegranate Molasses and Castelvetrano Olives. More importantly, I hope you’re enjoying your holidays and make sure you take a little downtime this holiday season to stop, breathe and take everything in!
Until the big day…
Roasted Christmas Cauliflower Steaks
SO WHAT YOU'RE GONNA NEED IS:
- Cut head of Cauliflower in half through the core. Cut a 1/2 inch steak from each side in order to keep the Cauliflower Steak in one piece. (Note: you may only be able to get 2-4 complete Steaks from one head.)
- Season Cauliflower Steaks with Olive Oil, Salt and Pepper on both sides. Place on a Baking Sheet lined with Non-stick Aluminum Foil.
- Place 2 Cloves of Garlic (in their paper) on a piece of Non-stick Aluminum Foil. Drizzle with Olive Oil. Crimp Aluminum Foil around Garlic. Place on Baking Sheet
- Bake Cauliflower Steaks and Garlic at 425°F for 10 minutes. Using Tongs, carefully turn the Cauliflower over. Bake for an additional 20 minutes.
- While the Cauliflower is baking, prepare the topping by roughly mincing Parsley and Mint. Place in a small bowl.
- Pit and roughly chop Castelvetrano Olives. Add to small bowl. Add Orange Zest to small bowl. As Pomegranate Molasses to small bowl.
- Seed Pomegranate and Toast Pine Nuts if necessary.
- When Cauliflower is ready, remove from oven and place stem to stem on a plate. Mash Roasted Garlic with a fork and rub on to Cauliflower Steaks.
- Sprinkle on Feta Cheese. Top with Parsley, Mint, Olive Tapenade.
- Finish off with Pine Nuts and Pomegranate Seeds.