Roasted Cauliflower Steaks (Print)
Thick cauliflower slices brushed with spiced oil and oven-roasted until tender and golden brown.
# Ingredient List:
→ Vegetables
01 - 2 large cauliflower heads
→ Seasonings & Oil
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon ground black pepper
07 - 1 teaspoon sea salt
→ Garnish (optional)
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon toasted pine nuts
10 - Lemon wedges
# How-To Steps:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Remove the green leaves from the cauliflower heads and trim the stem, leaving the core intact.
03 - Slice each cauliflower head into 3/4-inch thick steaks (you should get 2-3 steaks per head; reserve loose florets for another use).
04 - In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, black pepper, and sea salt.
05 - Brush both sides of each cauliflower steak generously with the seasoned oil mixture.
06 - Arrange steaks in a single layer on the prepared baking sheet.
07 - Roast for 15 minutes, then carefully flip each steak and roast for another 15–20 minutes, until golden brown and tender.
08 - Transfer steaks to a serving platter, sprinkle with parsley and pine nuts, and serve with lemon wedges if desired.
# Expert Suggestions:
01 -
- Transforms an humble vegetable into something restaurant worthy and impressive
- The seasoning blend creates layers of flavor that make cauliflower actually exciting
02 -
- Do not rush the flipping step, letting those first 15 minutes create a crust prevents them from falling apart
- The loose florets that fall off while cutting roast up beautifully as a bonus snack for the cook
03 -
- A hot oven is non negotiable here, anything below 425°F and you will get steamed cauliflower instead of roasted perfection
- Resist the urge to keep flipping, that first sidedown time creates the caramelization that makes these special