Loaded Cauliflower Steaks

gluten freemeat & poultry
Loaded Cauliflower Steaks

Whether you’re trying to keep it light, trying to pack more veggies into your diet, or just love cauliflower, you’re going to love these Loaded Cauliflower Steaks, a spin on a loaded potato! 

Loaded Cauliflower Steaks

There’s something nostalgic, cozy, and happy about football season, and I’m so glad it’s back! Since we’ll be staying home this football season (for obvious reasons – #covid), I wanted to make some go-to healthy appetizers and side dishes to enjoy while we watch the NY Giants from home!

Loaded Cauliflower Steaks

 

But seriously, if you love loaded potatoes, you’ll love these cauliflower steaks. The cauliflower is roasted until fork tender (you could also grill these!) and topped with the typical fixings – cheddar cheese, scallions, bacon, and avocado.

Loaded Cauliflower Steaks

I also love these as a meal – serve with a big Caesar salad and turn it into a meal. They’re comforting, cozy flavors for any occasion. If you have a difficult time cutting the cauliflower into slabs, do your best, and then just make these with the cauliflower florets. When they’re done cooking on the baking sheet, bunch them altogether and then sprinkle the cheese on to kind of “connect” them into a big slab. And top!

Loaded Cauliflower Steaks

Do you want more gameday recipes this fall?

Inspiralized

Recipe

Serves 4-6 steaks

Gameday Loaded Cauliflower Steaks

10 minPrep Time

45 minCook Time

55 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 large heads cauliflower (yields about 4-6 slabs)
  • olive oil, to brush
  • garlic powder, to season
  • salt and pepper
  • 4 strips of bacon
  • 2 scallions, green parts only
  • 1 ripe avocado
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Trim the cauliflower of any green leaves. Cut the cauliflower into 1” thick slabs, cutting from the top to the bottom (lengthwise.) Place the slabs on the parchment paper and brush with olive oil. Season with garlic powder, salt, and pepper. Roast for 35-40 minutes or until fork tender.
  3. Meanwhile, place the bacon in a large skillet over medium-high heat. Cook for 5 minutes, flip, and cook another 5 minutes or until to your preferred crispiness. Transfer to a paper towel lined plate. Crumble.
  4. While bacon and cauliflower cooks, thinly slice the scallion. Peel, pit, and small cube the avocado. Set aside.
  5. Once cauliflower is done roasting, sprinkle each slab with cheese to cover all of the cauliflower, about ¼ cup. Place back in the oven for 5-7 minutes or until melted. Immediately top with crumbled bacon, scallions, and avocado. Serve.
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