I haven't always liked cauliflower, in fact as a kid I would prefer broccoli over cauliflower ANYTIME OF DAY. Unless it was smothered my Dad's thick, lumpy, roux-based cheese sauce.. that he made in the microwave. I know.. it sounds gross but it was the absolute best.
Fast forward many years later and cauliflower is one of my favourite brassicas. What I appreciate it most now is it's hearty texture. When not cooked to death it's wonderful to chomp on.
For this recipe I loaded the cauliflower with sauces. BBQ sauce is a must because the florets carry it beautifully and the sweetness is nice. You could stop there but why would you? The peppercorn ranch sauce is creamy and tangy and has a mouth watering umami background from the garlic and onion powder (which is very much welcomed alongside the sweetness and sour of the BBQ sauce).
You'll want to watch the video on how to cut the Cauliflower. It's the only real trick to the recipe. Enjoy this tasty summer recipe! (it's my last one for the season). Time to dig into fall!!
Please comment and rate this recipe if you liked it:)
Preheat the oven to 400F. Cut the cauliflower into 1/2 inch thick steaks and lay flat on a baking sheet lined with parchment paper.
Combine the dry spices in a small bowl and mix together. Then add in your olive oil and mix until combined.
Take your pastry brush and brush the steaks with the spice mixture. Flip, and brush the other side as well. Once both sides have been brushed, pop them in the oven for 30 minutes. The steaks are done when a knife slips easily through them.
When they are done pull them from the oven and liberally brush them with BBQ sauce and pop them back in for another 5 minutes. Remove from the oven and serve.
Combine all ingredients in blender and puree until smooth. If you're adding dill chop it up and fold it into the sauce after it's been blended.
Note: My favourite BBQ sauce for these steaks is the Smokin' Stampede by PC!