Pickle Brine Roasted Cauliflower Steaks
Pickle Brine Roasted Cauliflower Steaks are crispy on the outside, tender inside, and packed with bold, tangy dill-pickle flavor. A perfect plant-based main or side that turns leftover brine into magic.
Equipment
- Sharp Knife
- Cutting board
- shallow dish or resealable bag
- Baking sheet
- Parchment paper
- Small mixing bowl
- Basting brush
Ingredients
- 1 large head of cauliflower
- 1 cup pickle brine (dill or garlic preferred)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes (optional)
- salt and black pepper, to taste
- fresh herbs or chopped pickles, for garnish
- 1/2 cup Greek yogurt or vegan yogurt (for sauce, optional)
- 1 tbsp pickle brine (for sauce)
- 1 tsp Dijon mustard (for sauce)
- 1 tsp honey or maple syrup (for sauce)
- fresh dill, chopped (for sauce)
Instructions
- Preheat oven to 425°F (220°C). Trim cauliflower and cut into 1-inch-thick steaks. Save loose florets to roast on the side.
- Place steaks in a dish or bag. Pour pickle brine over and marinate for 30 minutes to 2 hours, flipping occasionally.
- Remove and pat cauliflower lightly. Place on parchment-lined baking sheet. Mix olive oil with spices and brush both sides.
- Roast for 25–30 minutes, flipping halfway, until crisp and golden on edges.
- In a small bowl, whisk yogurt, brine, mustard, honey/maple syrup, and dill. Chill until ready to serve.
- Serve steaks hot with sauce and garnish with extra dill or chopped pickles.
Notes
Use a firm, large cauliflower to get thick slices. Don’t skip the brine marinade — it brings all the flavor. Broil at the end for extra crispness. Optional yogurt sauce adds a creamy, herby contrast.
Nutrition
Calories: 150kcalCarbohydrates: 14gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 480mgPotassium: 520mgFiber: 5gSugar: 5gVitamin A: 90IUVitamin C: 70mgCalcium: 60mgIron: 1.3mg
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