Description
A perfect plant-based main course featuring thick-cut cauliflower slices roasted to golden perfection with a simple yet flavorful seasoning blend. These “steaks” offer a meaty texture with crispy edges that will satisfy vegetarians and meat-eaters alike.
Ingredients
Units
Scale
- 2 heads cauliflower
- 1 teaspoon (5 g) kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup (60 ml) olive oil
- 1 teaspoon chopped parsley
Instructions
- Preheat the Oven – Adjust the oven rack to the lower third position. Preheat to 500ºF (260ºC). This high temperature is crucial for achieving those beautiful caramelized edges while keeping the inside tender.
- Slice the Cauliflower – Remove the outer green leaves from the head of the cauliflower and trim the stem. Using a large knife, cut the cauliflower in half lengthwise through the center. Cut a 1½-inch thick steak from each half. If the head is large, carefully cut one more steak from each cut side. Repeat the process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces in total. Place them on a rimmed baking sheet.
- Prepare the Seasoning – In a small bowl mix together salt, pepper, garlic powder, and paprika. This simple seasoning blend enhances the natural flavors of the cauliflower without overpowering it.
- Season the Cauliflower – Drizzle olive oil on both sides of each steak. Evenly sprinkle the seasoning mixture on both sides, about ¼ teaspoon per side. Be sure to distribute the seasonings evenly for consistent flavor throughout.
- Roast the Cauliflower – Tightly cover the baking sheet with foil and bake for 5 minutes. Remove the foil and continue roasting for 10 minutes. Carefully flip each piece and roast one more time until a golden brown crust forms, about 6 to 8 minutes. The initial covered roasting helps steam the cauliflower for tenderness, while the uncovered roasting develops that desirable caramelization.
- To Serve – Transfer to a serving platter and garnish with parsley. The bright green parsley adds a pop of color and fresh flavor to complement the roasted cauliflower.
Notes
- For the best presentation, choose large, firm cauliflower heads with tight florets.
- Keep the cauliflower steaks intact by cutting them thick enough (at least 1½ inches) and being careful when flipping.
- These steaks pair wonderfully with chimichurri, tahini sauce, or romesco sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in a 350°F oven until warm.
- For added flavor, try adding different spice blends like curry powder, za’atar, or Italian seasoning.
Nutrition
- Serving Size: 1 cauliflower steak
- Calories: 171kcal
- Sugar: 3g
- Sodium: 328mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
