Using rich bold umami flavors on light ingredients makes for a savory satisfying meal. Roasting cauliflower in slices to form steaks makes this meal look just as impressive as it tastes!

We Provide
  • 1 Head Cauliflower
  • 1 Oz Grated Parmesan Cheese
  • 1 Tablespoon Smoked Paprika
  • 4 Oz. Couscous
  • 1 Oz. Sun Dried Tomato
  • 2 Oz. Goat Cheese
  • 5 Oz. Pine Nuts
You Provide
  • Salt and Pepper
  • Olive Oil
  • Rimmed Baking Sheet
  • Sauce Pan with Lid
  • Cutting Board
  • Chefs Knife
  • Small Mixing Bowl
  • 1 Cup Water for Couscous
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Step 1


Preheat your oven to 450. While that heats up combine grated parmesan, smoked paprika, olive oil and salt and pepper. Add just enough oil to make a dry paste. Set the cauliflower on your cutting board and cut into 1.5 inch slices.

Step 2


Arrange the slices onto your rimmed baking sheet and use your fingers or a pastry brush to smear the parmesan and paprika paste into all the crevasses on both sides of the slice. Once seasoned, place in hot oven and roast for 30 minutes.

Step 3


While your cauliflower roasts, make the couscous. Place 1 cup of water into a small sauce pan and bring to a boil. Once the water is boiling, season with salt and pepper and add in the couscous. Stir and cover with a lid. Remove from heat and let steam for 15 minutes.

Step 4


While your meal finishes cooking, prep the rest of your ingredients. Thinly slice the sun dried tomatoes and set aside.

Step 5


Once the couscous has cooked through, fluff with a fork. While still warm, add in sliced sun dried tomatoes, goat cheese and pine nuts. Stir to combine to allow the cheese to soften.

Step 6


Once the cauliflower steaks have roasted and are tender but crusty, remove from the oven. You may need to let them rest for a minute so you can use a spatula to remove them from the sheet tray. Create a bed with the couscous mixture and top with a slice or two of cauliflower.



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