Skillet-Roasted Cauliflower Steaks with Jalapeno Creamed Spinach


No meat doesn't mean no satisfaction. These roasted cauliflower steaks, served atop a pile of creamed spinach, are proof!

Roasted Cauliflower with Jalapeno Creamed Spinach
Photo: Andy Lyons
Prep Time:
30 mins
Roast Time:
20 mins
Total Time:
30 mins


  • 1 large heads cauliflower (about 3 pounds total)

  • 1 tablespoon olive oil

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon ground cumin

  • 1 recipe Jalapeño Creamed Spinach

  • ¼ cup roasted, salted pepitas (pumpkin seeds)

Jalapeño Creamed Spinach

  • 2 5 ounce packages fresh baby spinach

  • 1 medium onion, chopped (1/2 cup)

  • 1 fresh jalapeño peppers, seeded and finely chopped*

  • 1 tablespoon olive oil

  • 1 cup whipping cream

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper


  1. Preheat oven to 375°F. Remove outer leaves from the cauliflower. Carefully trim stem end, leaving core intact so florets are still attached. Turn cauliflower head core side down; using a chef knife or large serrated knife and cut cauliflower vertically into four 1- to 1 1/4- inch-thick "steaks" (reserve ends and loose pieces for another use).

  2. In an extra-large oven-going skillet heat oil over medium heat. Add cauliflower steaks; cook for 4 to 6 minutes or until browned on both sides, turning once halfway through cooking time. Sprinkle with salt, pepper, and cumin. Transfer skillet to oven; roast, uncovered, 15 to 20 minutes or until tender. Remove cauliflower from skillet; keep warm.

  3. Prepare Jalapeño Creamed Spinach. Serve cauliflower steaks over the spinach mixture. Sprinkle with pepitas.

Jalapeño Creamed Spinach

  1. In an extra-large skillet over medium heat, add spinach, half at a time, stirring until wilted. Transfer to a colander. Squeeze out excess liquid.

  2. Cook onion and jalepeño in hot oil 5 minutes or until tender. Add whipping cream, salt, and pepper. Bring to boiling. Cook for 3 to 5 minutes or until cream starts to thicken. Add spinach. Simmer until mixture reaches desired consistency.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

446 Calories
37g Fat
23g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 446
% Daily Value *
Total Fat 37g 47%
Saturated Fat 16g 80%
Cholesterol 82mg 27%
Sodium 490mg 21%
Total Carbohydrate 23g 8%
Total Sugars 7g
Protein 13g
Vitamin C 162.9mg 815%
Calcium 183mg 14%
Iron 4.8mg 27%
Potassium 1048mg 22%
Folate, total 310.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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