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Cauliflower Steaks with Tomato Garlic Confit - roasted cauliflower steaks on white platter with tomato confit

Cauliflower Steaks with Tomato Garlic Confit


This simple vegetarian dinner is filled with classic and comforting flavors! Cauliflower Steaks with Tomato Garlic Confit is a veggie-based main dish that’s totally satisfying and flavorful.




  • 1 head of cauliflower
  • 23 tablespoons olive oil 
  • ¾ teaspoon salt

For the Tomato Garlic Confit:

  • 2 cups cherry tomatoes, halved
  • 1012 cloves of garlic, smashed and peeled (about 1 head)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 11 ½  cups olive oil (enough for the tomatoes to be covered at least half way)
  • Splash of red wine vinegar (about 1 tablespoon)
  • ¼ teaspoon red pepper flakes (optional if you want some heat)
  • 1 handful of fresh herbs (basil, oregano, thyme or dill)


  1. Preheat the oven to 425 degrees. Prep the Tomato Garlic Confit. Add the tomatoes, garlic cloves, salt, pepper, olive oil, vinegar and red pepper flakes (if using), to a baking dish. Give a quick stir until everything is evenly coated. Add the fresh herbs on top.