Description
This Roasted Cauliflower Steaks recipe features thick, tender-cut cauliflower slices seasoned with a simple blend of spices and olive oil, then roasted to golden perfection in a hot oven. The high-temperature roasting ensures caramelized edges while keeping the interior soft and flavorful. Garnished with fresh parsley, this dish makes a delicious, healthy side or vegetarian main.
Ingredients
Scale
Vegetables
- 2 heads cauliflower
Seasonings
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Other
- ¼ cup (60 ml) olive oil
- 1 teaspoon chopped parsley
Instructions
- Preheat the Oven: Adjust the oven rack to the lower third position and preheat the oven to 500ºF (260ºC). This high heat is essential for creating beautifully caramelized edges while keeping the cauliflower tender inside.
- Slice the Cauliflower: Remove the outer green leaves and trim the stem from each cauliflower head. Cut each head in half lengthwise, then cut 1½-inch thick steaks from each half. Larger heads may yield extra steaks. Trim any loose florets and place the steaks on a rimmed baking sheet.
- Prepare the Seasoning: In a small bowl, combine kosher salt, black pepper, garlic powder, and paprika to form a simple yet flavorful seasoning blend that complements the cauliflower’s natural taste.
- Season the Cauliflower: Drizzle olive oil evenly over both sides of each steak, then sprinkle the seasoning mixture generously on both sides, about ¼ teaspoon per side, ensuring even coverage for balanced flavor.
- Roast the Cauliflower: Cover the baking sheet tightly with foil and bake the cauliflower steaks for 5 minutes to steam and tenderize. Remove the foil and roast uncovered for an additional 10 minutes. Flip each steak carefully and roast for another 6 to 8 minutes until a crispy, golden-brown crust forms.
- To Serve: Transfer the roasted cauliflower steaks to a serving platter and garnish with freshly chopped parsley to add a vibrant color and fresh flavor contrast.
Notes
- For best results, use firm, fresh cauliflower heads with tight florets.
- Adjust seasoning amounts based on personal taste preferences.
- Using a sharp knife ensures clean, even cauliflower steaks that hold together during roasting.
- You can substitute paprika with smoked paprika for a smokier flavor profile.
- Leftovers can be reheated in a skillet to maintain crispiness rather than microwaving.
