Roasted Cauliflower Steaks (Printable)
Thick cauliflower slices seasoned and oven-roasted until tender and golden brown.
# What You 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
09 - 2 tbsp chopped fresh parsley
10 - Lemon wedges
# How-To:
01 - Preheat the 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, using a sharp knife, slice into 1-inch thick steaks. Expect about 2–3 steaks per head; smaller florets may break off—save these 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 -
- Transforms an everyday vegetable into something that feels like a restaurant quality main dish
- The spice rub creates such incredible flavor that even vegetable skeptics will go back for seconds
02 -
- Do not stress if some steaks break apart while slicing or flipping, those pieces get even crispier and are honestly the best part
- Letting the cauliflower roast undisturbed for that first 15 minutes is crucial for developing the caramelized crust
03 -
- Pat the cauliflower steaks dry with paper towels before oiling them for the best caramelization
- Let your oven fully preheat so the sear happens immediately when the cauliflower hits the pan