If you’ve been following me for a while, you already know how much I love to roast. I’ll roast almost any vegetable and will insist every time that it’s the most delicious way to cook. Roasting retains nutrients way better than boiling or steaming. It even increases the bioavailability of certain nutrients! It enhances the flavor and brings out the natural sweetness of veggies. Give me any vegetable, some healthy oils, herbs and spices, and I will roast 100% of the time. There’s no exception with these delicious Roasted Romanesco Steaks.
Working at a farm means that I get to play around with new veggies and experiment. And this time of year, experimenting always means roasting! I’ve roasted kohlrabi, radishes, bok choy, even romaine. But one of my favorite veggies to roast has always been romanesco, also known as Italian cauliflower. It’s a little bit firmer and nuttier than regular cauliflower, making it absolutely perfect for roasting, especially in steaks! To me, it has a little hint of broccoli flavor too! If you’ve never had romanesco before, I would definitely recommend these Roasted Romanesco Steaks for your first time; I promise, you’ll never go back to boiling or steaming.
This recipe is super simple and only has a few ingredients: romanesco, Real Salt Seasoning Salt, and oil. Avocado oil is perfect for this recipe because it can handle the high oven temperature. (I’ve also used coconut oil or olive oil but only use olive oil if you lower the oven temperature slightly since it can’t handle anything over 425.) This recipe also uses Real Salt Seasoning Salt Seasoning Salt, my new favorite addiction to any roasted veggie. It’s a combination of Real Salt (the only pink salt harvested in the U.S.) and all-natural organic spices. It’s got onion powder, coriander, mustard, black pepper, paprika, celery seed, turmeric, and parsley. A little salty, a little smoky, and a lot of flavor. If you can’t get your hands on this seasoning salt, you can substitute with salt (but make sure it’s real pink salt!) plus a mix of your favorite spices. None of my own combos even come close to the Real Salt seasoning blend though; I’m convinced that they are using some type of magic to make it taste extra delicious.
This dish makes for the perfect side to any dinner or can even be the main course on their own! I guarantee these Roasted Romanesco Steaks will be the star of the show.
As always, let me know if you try this recipe and be sure to use the hashtag #hashtagvegan so I can see your creations!
Wondering where you can get your own Real Salt? Check out their website HERE to shop.
For the animals,
Roasted Romanesco Steaks
- 1 large head romanesco (or 2-3 small heads as seen here!)
- 1 + 1 tablespoons avocado oil
- 1 + 1 teaspoons Real Salt Organic Seasoning Salt
- Pre-heat your oven to 425 degrees F.
- Remove all outer leaves from the romanesco. Wash and dry the heads. It will depend on your romanesco but you may need to trim the stem slightly. Be careful not to trim too much stem though because the stem is vital to the steaks staying intact. I trimmed my stem by about a half inch as seen in the photo above where I am holding it.
- Slice your romanesco into 1/2 inch steaks. Larger heads will be easier, but don't go crazy if you lose some florets from the sides. I roast these on a separate pan or freeze them for another time.
- Lay your steaks flat on a baking pan and drizzle 1 Tbs olive oil and 1 tsp Seasoning Salt on the top. Don't be afraid to use your hands if you want them more evenly coated (or if you're feeling fancy, mix the oil and seasoning salt in a bowl first, and then brush it onto the steaks with a pastry brush!) I usually just drizzle and rub in a bit with my hands and they come out great!
- Flip the steaks and drizzle another 1 Tbs olive oil and 1 tsp Seasoning Salt on the other side.
- Cook for 15- 20 minutes, keeping an eye on the steaks to make sure they don't burn. I love them golden brown and caramelized, so in my oven, it's a full 20 minutes.
- Take the tray out and flip the steaks carefully.
- Cook for another 8-10 minutes. (Again, I like them super golden and sweet so I cook for a full 10 minutes on the second side.)
- Remove from the oven and serve!