Cauliflower Steaks with Smoked Paprika

These smokey cauliflower steaks are a perfect meat alternative for your next dinner.


So last week was soooooo cold here in Calgary, and I don’t know about you but when it’s feeling like -40 outside all I want to do is stay inside. So needless to say last week was the perfect week for testing out some new recipes.

Now a few months ago I was watching Gordon Ramsey’s Master Class and he made cauliflower steaks, and ever since then, I have been dying to make them. My only problem was that while we were in California I didn’t have an oven-safe frying pan so I had to wait until I got home to my own house and not an Airbnb.

I had been planning to make cauliflower hot “wings” on the weekend but that was quickly overridden by my realization that I could finally make those cauliflower steaks I had been thinking about for so long. Now, these are not Gordon Ramsey’s, but they are my own version which has smoked paprika and dried mustard which are 2 of my favourite spices. I also served these with microgreens and I think the combination is perfect. the fresh crunch is a great addition to the smokey lemony flavour.

You also want to marinate these for a minimum of 4 hours but they also stand up to longer, so if you want to prepare the night before you have a really nice and quick dinner for a busy weeknight! So go ahead and cook up a cauliflower steak this week!!!


prep time 10 minutes + 4 hours to marinade

cook time 30 minutes

total time 40 minutes

servings 2 - 4


1 large head of cauliflower

2 tbsp oil

1/2 tsp thyme

1 tsp smoked paprika

1 1/2 tsp dry mustard

1 lemon

6 cloves of garlic

2 tbsp butter

1 tbsp corn starch

4 tbsp hot water

salt to taste


In a small bowl combine oil, thyme, paprika, dried mustard, juice of half of the lemon and 3 cloves of garlic finely chopped. Set aside.

Wash and dry your cauliflower then turn upside down and carefully cut off all of the leaves. Turn over so your stem is down the using a large knife slice your cauliflower into “steaks” 1 - 1.5 inches thick (you will get between 2-4 steaks depending on the size of your cauliflower). Save the ends of the cauliflower for another use.

In a ziplock bag place, your “steaks” then pour in your marinade. Set in the fridge for a minimum of 4 hours.

Preheat oven to 350. In a large oven-safe frying pan place butter, 3 cloves of smashed garlic and slices of your remaining 1/2 of the lemon. allow for butter to melt and garlic to become fragrant.

Carefully remove your cauliflower from your ziplock and place in the frying pan. Allow to fry for 3-4 minutes on each side or until nicely seared. Once each side is browned place frying pan in the oven and bake for 10-15 minutes or until your cauliflower is fork tender.

Remove from oven - place cauliflower on a serving tray and drain all but 1 tsp of butter from the pan. In a small bowl combine corn starch and hot water and stir to remove any lumps. Add your corn starch mixture to the frying pan and stir well being sure to scrape the bottom of the pan. Season with salt to taste. Pour thickened pan drippings over your cauliflower or on the side.


Garlic Potato Rolls

These garlicky rolls are so easy to make and don’t require any kneading. The perfect way to use up those left over mashed potatoes.

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Who doesn’t love the warm garlicky bread that they serve before your meal when you go for dinner. When I was a kid anytime we would go to the “Big City” we would have to go to the Olive Garden just for the salad and breadsticks. Nothing beats warm bread right out of the oven! And while I can’t say I frequent the Olive Garden all that often anymore, I still have very fond memories of those breadsticks.

These light and fluffy potato rolls are another thing that I remember fondly from my childhood. We always knew that a batch of these rolls would show up any time we had a meal that included mashed potatoes, and now as an adult I totally get it. They not only freeze so well that you can keep them on hand for any occasion, but they are also such a great way to use up those left over spuds; saving us all from days and days of left overs.

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prep time - 20 min + rising time

cook time - 20-25 min (per batch)

servings - 24-36 rolls


2 pkgs active dry yeast

1 + 1/3 cup warm water

1 cup mashed potatoes

2/3 cup sugar

2/3 cup butter + 1/3 cup for garlic butter

2 eggs

2 + 1/2 tsp garlic salt + 2 tsp for garlic butter

6-7 cups flour


In a small bowl dissolve yeast into 2/3 cup of warm water. Allow to stand for 10 minutes or until yeast begins to foam.

In a large bowl combine mashed potatoes, sugar, softened butter, eggs, garlic salt and remaining 2/3 cup of warm water. Mix well until completely combined. Next add yeast mixture and 2 cups of flour, stir until smooth. Continue to add remaining flour 1 cup at a time until it forms a soft ball and is no longer sticky.

Do not knead your dough, shape into a ball and put in a greased bowl. Rotate your dough until all sides are greased, cover and allow to rise in a warm place for 1 hour or until it has doubled in size.

Once dough has risen punch it down and divide into thirds. On a floured work surface roll first section into 12 inch circle and cut into triangles (as if you were cutting a pie). You can cut into either 8 or 12 pieces depending on the size of rolls you would like. Roll each triangle into a crescent roll shape - beginning with the wider edge and rolling towards the centre. Place on a parchment lined baking sheet, cover with a clean towel, and allow to rise another 30 min.

Preheat oven to 375. Bake each batch separately for 20-25 minutes or until golden brown. Remove from baking sheet and place on a wire rack to cool.

Melt remaining 1/3 cup of butter and stir in remaining garlic salt. Brush each roll with garlic butter while still warm.

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