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Cheesy Spiced Cauliflower Steak Pizzas

by Anna Theoktisto
winter
Yield: 4 servingsPrep: Prep: 25 minsCook: Cook: 25 minsTotal: Total: 50 mins
Source: https://www.foodandwine.com/recipes/sausage-spiced-cauliflower-steaks?utm_source=instagram&utm_medium=social&utm_campaign=foodandwine_foodandwine&utm_term=curalate_like2buy

Ingredients

produce
  • 1/2 teaspoonorange zest
  • 3 mediumcauliflower
dairy
  • 8 ouncesfontina cheese(shredded)
  • 1/4 ouncesParmesan cheese(grated)
pantry staple
  • 1 1/2 teaspoonsfennel seeds
  • 1 teaspoonsea salt(fine)
  • 1 teaspoonblack pepper
  • 5 tablespoonsolive oil
  • 1/4 teaspoongarlic powder
  • 1 cupmarinara sauce(best-quality)

Instructions

  1. Preheat oven to 450°F with rack in upper third of oven. Cut each cauliflower head vertically through core into 2 to 3 (3/4-inch-thick) steaks to form 8 steaks. (Reserve remaining cauliflower for another use.) Arrange steaks in a single layer on a large rimmed baking sheet. Brush oil evenly on both sides of steaks.
  2. Cook fennel seeds in a small saucepan over medium-high, stirring occasionally, until fragrant, about 1 minute. Transfer to a mortar, and crush using a pestle (or coarsely grind in a spice grinder). Stir in salt, pepper, orange zest, and garlic powder. Sprinkle mixture evenly over both sides of cauliflower steaks.
  3. Roast cauliflower steaks in preheated oven until golden brown and tender, about 30 minutes, flipping halfway through roasting time. Remove from oven; increase oven temperature to broil.
  4. Spread cauliflower steaks evenly with marinara; top with cheeses. Broil until cheeses melt and start to brown, 6 to 8 minutes.

My notes

['Be sure to flip the cauliflower during roasting to ensure there are plenty of caramelized florets under the marinara and melty cheese.', 'Use leftover cauliflower florets for soups and stews or in a fresh winter salad.', 'The cauliflower may be cut one day ahead, wrapped in plastic wrap or stored in an airtight container, and kept in the refrigerator.', 'The sausage spice blend can be made several days ahead and stored in an airtight container at room temperature.']