Roasted Cauliflower Steaks
Golden-brown roasted cauliflower steaks arranged on a white platter, showing beautiful caramelized edges and herb seasoning, garnished with fresh parsley and lemon wedges, with a rustic wooden background and natural lighting highlighting the textures
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Prepare Cauliflower and Seasoning
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper. Remove leaves and trim stem of cauliflower, keeping core intact. Place cauliflower stem-side down and cut into 3/4-inch thick slices to create "steaks". In a small bowl, whisk together olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
Pro Tip:
Keep the core intact when slicing to help the steaks hold together during roasting
Season and Prepare for Roasting
Arrange cauliflower steaks on the prepared baking sheet in a single layer. Brush both sides generously with the seasoned oil mixture, making sure to coat all surfaces. Reserve any remaining oil mixture for basting during cooking if needed.
Pro Tip:
Use a pastry brush or spoon to ensure even coverage of the seasoning mixture
Roast Until Golden
Roast in preheated oven for 15-20 minutes, flipping once halfway through cooking. Cook until edges are golden brown and cauliflower is fork-tender. Brush with any remaining oil mixture during the last 5 minutes of cooking for extra flavor.
Pro Tip:
Don't flip too early - let the first side develop a good golden crust before turning
Garnish and Serve
Remove from oven and transfer to serving platter. Sprinkle with fresh chopped parsley and arrange lemon wedges around the steaks. Serve immediately while hot as a main dish or side. Drizzle with lemon juice just before eating for added brightness.
Pro Tip:
Serve with a dollop of Greek yogurt or tahini sauce for extra richness and protein
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