Roasted Cauliflower Steaks
Cauliflower steaks made oven roasted with simple seasonings like salt, pepper, garlic powder, and paprika. Cutting the cauliflower into thick slices makes for a hearty and satisfying plant-based meal. I recommend serving these vegetable steaks with a flavorful sauce.
Ingredients
- 2 heads cauliflower
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Roasted Cauliflower Steaks |
- ¼ cup (60 ml) olive oil
- 1 teaspoon chopped parsley
Instructions
- Adjust oven rack to the lower third position. Preheat to 500ºF.
- Remove the outer green leaves from the head of cauliflower and trim the stem. Using a large knife cut the cauliflower in half lengthwise through the center.
- Cut a 1 ½-inch thick steak from each half. If the head is large, carefully cut one more steak from each of the cut sides.
- Repeat process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.
- Place cauliflower steaks on a rimmed baking sheet. In a small bowl mix together salt, pepper, garlic powder, and paprika. Drizzle olive oil on both sides of each cauliflower steak.
- Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks, about ¼ teaspoon per side. Tightly cover the baking sheet with foil and bake for 5 minutes.
- Remove the foil from the cauliflower and roast for 10 minutes. Gently flip the cauliflower steak and roast until a golden brown crust forms on both sides, about 6 to 8 minutes.
- Transfer to a serving platter and garnish with parsley.
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