Roasted cauliflower steaks are an easy and tasty addition to any meal, but also create unconventional beauty to your holiday table. Roasting adds delicious caramelization to cauliflower and is perfect with just the seasonings alone. Adding this really delicious, brown butter mustard sauce after roasting, elevates the flavors, making your holiday side dish even more special. This dish is an absolute favorite of ours. The mustard sauce is perfect with beef, chicken or fish, as well. One serving is one cup cooked vegetable and covers your vegetable and fat for one meal.



1 large head of cauliflower, sliced lengthwise through the core

into 4 “steaks” (you can also just use florets)

1/4 cup avocado oil

Crushed red pepper flakes, to taste (optional)

Himalayan sea salt & freshly-ground pepper, to taste



1 stick unsalted butter

2 cloves garlic, minced

2 Tbsp. coarse-grained mustard

2 Tbsp. chopped parsley, optional

Himalayan sea salt & freshly-ground pepper, to taste


Place butter in a saucepan and melt over medium-low heat. Swirling around the pan, cook until it is a nice caramel color (approx. 5 minutes), being careful not to burn. Immediately remove from the heat and pour into a bowl. Stir in garlic, mustard, parsley, salt and pepper.



Preheat the oven to 400⁰F. Place cauliflower steaks on a baking stone or baking sheet lined with well-greased aluminum foil. If some of the cauliflower florets fall apart, just roast them with the steaks.

Whisk together avocado oil, red pepper flakes, salt and pepper. Brush 1/2 of the mixture over the top of the cauliflower steaks.

Place in the oven for 20 minutes. Gently turn each steak over and brush with remaining oil mixture.  Continue roasting until tender and golden – about 15-20 minutes.

Drizzle the cauliflower steaks with the brown butter mustard sauce or serve on the side.