Lemon and Black Garlic Vinaigrette over Roasted Cauliflower Steaks
Roasted cauliflower steaks dressed in a tart lemon and umami-rich black garlic vinaigrette for a vibrant vegetarian dish. This mediterranean-inspired vegetarian (vegetarian) ready in about 35 minutes pairs divided olive oil, mashed into a paste black garlic cloves, freshly squeezed lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, cut into 1-inch thick steaks cauliflower head
- 4 tbsp, divided olive oil
- 4, mashed into a paste black garlic cloves
- 3 tbsp, freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 3/4 tsp, divided salt
- 1/2 tsp, divided black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. Brush 4 cauliflower steaks with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Arrange cauliflower steaks on a baking sheet and roast for 25 minutes, flipping halfway, until golden and tender.
- Step 3: Meanwhile, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 4 mashed black garlic cloves, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper to create the vinaigrette.
- Step 4: When cauliflower is done roasting, transfer to a serving plate and drizzle the lemon-black garlic vinaigrette evenly over the steaks.
- Step 5: Garnish with 2 tbsp chopped fresh parsley and serve warm as a flavorful vegetarian main or side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon and Black Garlic Vinaigrette over Roasted Cauliflower Steaks take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon and Black Garlic Vinaigrette over Roasted Cauliflower Steaks?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.
Can I substitute ingredients in Lemon and Black Garlic Vinaigrette over Roasted Cauliflower Steaks?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon and Black Garlic Vinaigrette over Roasted Cauliflower Steaks for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon and Black Garlic Vinaigrette over Roasted Cauliflower Steaks vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
