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Roasted Cauliflower Steaks with Winter Slaw

Cut into thick slabs and roasted until deeply golden, cauliflower becomes the heart of this satisfying vegetarian supper.

Served over pearl couscous with a crisp fennel and apple slaw, it’s a bright, textured dish that balances sweetness, crunch and warmth in every bite.

Winter vegetables deserve more than a supporting role, and cauliflower proves it here. Thick roasted steaks turn golden and sweet in a hot oven, their edges crisping while the centre stays tender. Place them over pearl couscous with a bright fennel-apple slaw and you’ve got a vegetarian dinner bursting with flavours and textures.

The slaw does the heavy lifting, balancing caramelized cauliflower with crisp fennel, tart apple, and dried cranberries. Toasted pecans add richness, while a maple-Dijon dressing ties it all together.

I had a few caper berries in my refrigerator, so added those to the slaw with the capers. If you don’t feel like slicing the cauliflower into steaks, cut or break into florets, mix with olive oil, salt and pepper, reduce heat to 400 F and roast for 20-25 minutes.

Roasted Cauliflower Steaks with Winter Slaw
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Roasted Cauliflower Steaks with Winter Slaw

Thick slices of cauliflower are roasted until golden and tender, then served over pearl couscous with a crisp fennel and apple slaw for a bright, satisfying vegetarian meal.

Ingredients

Cauliflower

  • 1 large head cauliflower trimmed
  • olive oil
  • salt and pepper

Couscous

  • 1 1/2 cups stock
  • 1 tsp butter
  • 1 tsp olive oil
  • salt
  • 1 cup pearl couscous

Winter slaw

  • 1 small fennel bulb, sliced thin (save some of the fronds for garnish)
  • 1/2 red onion, sliced thin
  • 1/3 cup dried cranberries
  • 1 apple, cored and sliced thin
  • 2 tbsp parsley, chopped
  • 1 tbsp capers
  • pinch chili flakes
  • 1/2 cup toasted pecan pieces

Dressing

  • 2 tbsp apple cider vinegar
  • 4 tbsp extra virgin olive oil
  • 2 tsp maple syrup
  • 1 tsp Dijon mustard
  • salt and pepper

Instructions

Cauliflower

  • Preheat oven to 425 F. Cut cauliflower into1-inch slices and lay on a parchment lined baking sheet. Any florets that fall off can go on the sheet. Drizzle or brush both sides with olive oil. Salt and pepper both sides. Roast for 10 minutes, then flip. Roast for another 10 minutes. Remove from oven, set aside.

Couscous

  • Bring stock to a boil. Add butter, olive oil and salt. Stir in couscous. Cover with lid, reduce heat to a simmer and cook 8-10 minutes. Set aside.

Winter slaw

  • Toss fennel and chili flakes in a bowl. Pour in a little dressing and toss again until all pieces are covered. Taste and season with salt and pepper as needed.

Serve

  • Put a ½ cup of couscous on a plate and top with a cauliflower steak and a few of the extra pieces. Serve immediately with a spoonful of the slaw on the top, garnished with pecans and fennel fronds.

Notes

Tips: A mandolin works well for slicing the fennel, onion and apple.

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