Roasted Cauliflower Steaks (Print)

Golden roasted cauliflower slices with olive oil, garlic, and fresh herbs make a flavorful plant-based dish.

# Ingredient List:

→ Vegetables

01 - 2 large heads cauliflower

→ Seasonings

02 - 3 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp ground black pepper
06 - 3/4 tsp kosher salt

→ Garnish (optional)

07 - 2 tbsp fresh parsley, chopped
08 - 1 tbsp lemon juice
09 - 2 tbsp toasted pine nuts

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove the outer leaves and trim the stem of each cauliflower, leaving the core intact.
03 - Place each head stem-side down and slice into 3/4-inch thick steaks. Expect 2-3 large steaks per cauliflower, plus florets from the ends.
04 - Arrange steaks and any loose florets in a single layer on the prepared baking sheet.
05 - In a small bowl, whisk together olive oil, garlic powder, smoked paprika, black pepper, and salt.
06 - Brush both sides of the cauliflower steaks with the seasoned oil mixture.
07 - Roast for 15 minutes until edges begin to brown.
08 - Carefully flip each steak, then roast for another 12-15 minutes, until golden brown and tender.
09 - Transfer to a platter. Drizzle with lemon juice, sprinkle with parsley and pine nuts if desired. Serve warm.

# Expert Suggestions:

01 -
  • The crispy golden edges give you that satisfying roast flavor while keeping the inside buttery soft
  • It transforms humble cauliflower into something worthy of being the star of your plate
  • The spice blend hits all the right notes without overwhelming the natural sweetness
02 -
  • Don't slice your steaks too thin or they will dry out and become bitter. That 3/4 inch thickness is the sweet spot.
  • The leftover florets from the ends roast faster than the steaks. Check them a few minutes early so they don't burn.
03 -
  • Rub your baking sheet with a little oil before adding parchment. This keeps the paper from sliding around when you flip the steaks.
  • Use a wide spatula to flip the steaks. A narrow one might cause them to break apart.

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