Roasted Cauliflower Steaks (Printable Version)
Hearty thick cauliflower slices roasted with spices for a tender, golden finish.
# What You'll Need:
→ Vegetables
01 - 2 large cauliflower heads
→ Seasonings
02 - 3 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - ½ tsp ground cumin
06 - ½ tsp chili flakes (optional)
07 - ¾ tsp kosher salt
08 - ½ tsp black pepper
→ Garnish (optional)
09 - 2 tbsp chopped fresh parsley
10 - Lemon wedges
# Step-by-Step:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves from cauliflower and trim stem, leaving the core intact.
03 - Place each cauliflower head stem-side down and slice into 1-inch thick steaks. Expect about 2–3 steaks per head; save smaller florets for roasting alongside.
04 - Arrange cauliflower steaks and any loose florets on the prepared baking sheet.
05 - In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, chili flakes (if using), salt, and black pepper.
06 - Brush both sides of the cauliflower steaks and florets generously with the seasoned oil mixture.
07 - Roast for 15 minutes, flip the steaks carefully, and roast for another 10–15 minutes until golden brown and tender.
08 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The spice rub creates this incredible caramelized crust that makes you forget you're eating cauliflower
- It's become my go-to when I want something substantial but don't feel like handling raw meat
02 -
- Don't stress about getting perfect restaurant style steaks because the loose florets that fall off roast up beautifully and taste just as good
- The second flip after 15 minutes is crucial for developing that caramelized crust on both sides
03 -
- Resist the urge to crowd the pan or you'll end up with steamed rather than roasted cauliflower
- A hot oven is non negotiable here because that high heat creates the caramelization that makes these taste special