Roasted Cauliflower Steaks are a delicious and healthy vegetarian main or side dish. Thick slices of cauliflower are seasoned and roasted until golden and tender, with a crispy exterior and a tender, flavorful interior. They’re easy to prepare and can be paired with a variety of sauces or served as is with simple garnishes.
Ingredients:
- 1 large head of cauliflower
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika (or sweet paprika)
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Preheat the oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Prepare the cauliflower:
- Remove the outer leaves from the cauliflower and trim the stem, keeping the core intact. Slice the cauliflower vertically into 1-inch-thick “steaks.” You should get 2-3 intact steaks from the center; the outer florets may fall apart, which you can still roast alongside the steaks.
- Season the cauliflower:
- In a small bowl, mix together the olive oil, smoked paprika, garlic powder, cumin (if using), salt, and pepper. Brush both sides of the cauliflower steaks with the seasoned olive oil, ensuring they are well coated.
- Roast the cauliflower:
- Arrange the cauliflower steaks and any extra florets on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, flipping the steaks halfway through, until they are golden brown and crispy on the edges, and tender in the center.
- Garnish and serve:
- Once roasted, remove the cauliflower steaks from the oven. Garnish with freshly chopped parsley and serve with lemon wedges for a burst of brightness.
Enjoy these flavorful and crispy Roasted Cauliflower Steaks as a healthy, satisfying dish on their own, or pair them with your favorite sauce or side dish!
