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Roasted Cauliflower Caprese Salad

Roasted Cauliflower Caprese Steaks

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 steaks
Calories 208 kcal


  • 1 large cauliflower, head
  • 1 large tomato
  • 4 oz mozzarella
  • 2 tbsp pesto, divided
  • 2 tbsp olive oil
  • 4 tsp balsamic glaze
  • 1/2 tsp oregano, dried
  • 1/2 tsp thyme, dried
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • fresh basil
  • extra salt and pepper to taste


  1. Preheat oven to 425 degrees.

  2. Core cauliflower and remove any remaining leaves. Next slice cauliflower in 1.5-2 inch this "steaks".

  3. Place steaks on a non-stick baking dish.

  4. Grab olive oil, garlic powder, salt, pepper, oregano and thyme. You can either each amount directly onto both sides of the steaks or add them to a small bowl and brush them on. 

  5. Place baking sheet onto the top rack of your oven and roast for 15 minutes until cauliflower is soft.

  6. While cauliflower is roasting, slice 4 even pieces from the tomato and mozzarella. 

  7. When there is 5 minutes left in the roasting process, remove baking sheet and add mozzarella and tomato to each steak. Place back in oven and finishing cooking.

  8. Onto each plate add 1/2 tbsp of pesto. Next add cauliflower steak. 

  9. Top each steak with freshly sliced basil. Crack fresh salt and pepper on top.

  10. Finally drizzle balsamic glaze over the steaks. Serve & enjoy!