Holiday Pepper Jam–Glazed Roasted Cauliflower Steaks

Holiday Pepper Jam–Glazed Roasted Cauliflower Steaks

with Caramelized Apples & Rosemary (Vegan Signature Dish)

Serves

6–8 people

Ingredients

For the Cauliflower Steaks

2 large heads cauliflower

Olive oil

Salt & cracked black pepper

1 tsp smoked paprika

1 tsp garlic powder

1 tsp fresh rosemary, finely chopped

For the Signature Vegan Glaze

¾ cup Rollicking Buckaroo Pepper Jam

2 tbsp Dijon mustard

1 tbsp apple cider vinegar

1 tbsp maple syrup

For the Apples

3–4 Honeycrisp or Gala apples, sliced

2 tbsp vegan butter or olive oil

1 tbsp brown sugar

Pinch of cinnamon

Pinch of salt

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment.

Trim leaves from cauliflower, keeping core intact. Slice each head into 1-inch thick steaks (2–3 per head).

Brush both sides with olive oil and season with salt, pepper, paprika, garlic powder, and rosemary.

Roast cauliflower for 20 minutes, flipping halfway, until golden and tender.

Prepare the Glaze
Whisk pepper jam, Dijon, vinegar, and maple syrup until smooth.

Remove cauliflower from oven and generously brush with glaze.

Return to oven and roast 10–15 minutes more, until edges are caramelized and sticky.

Meanwhile — Apples
Heat vegan butter or olive oil in a skillet over medium heat.

Add apples, brown sugar, cinnamon, and salt.

Cook until soft, golden, and glossy, about 8–10 minutes.

To Serve (Signature Presentation)

Arrange cauliflower steaks on a large platter

Spoon caramelized apples around and over the steaks

Drizzle with extra warmed glaze

Garnish with fresh rosemary sprigs

Serve family-style — this dish invites conversation and seconds.