Simply Seasoned Roasted Cauliflower Steaks

roasted cauliflower steaks on a baking sheet sprinkled with parchment

Simply Seasoned Roasted Cauliflower Steaks

Crisp on the outside and tender on the inside, Roasted Cauliflower Steak is the perfect vegetarian dish. Add some plant-based protein to make it a main, or serve this golden brown roasted cauliflower as a delicious side dish.

Course Main Course, Side Dish

Cuisine American

Keyword Cauliflower Steak, Roasted Cauliflower

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 183kcal

Author Katie Trant

Ingredients

1 large cauliflower or 2 small
¼ cup extra virgin olive oil
1 teaspoon fine-grain sea salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon freshly cracked black pepper
2 Tablespoons fresh parsley for serving
1 lemon sliced into wedges - for serving

US Customary - Metric

Instructions

Preheat your oven to 425°F / 220°C. Line a couple of baking sheets with parchment paper.
Using a very sharp knife, slice the stem from the bottom of the cauliflower so you are working with a flat surface, and remove any outer leaves.
1 large cauliflower
Place the cauliflower onto your cutting board, and slice into "steaks" from the top down into 1 or 1 ½ inch thick slices.
Arrange the cauliflower steaks on the prepared baking sheets, ensuring they are not not crowded.
Whisk together the olive oil, salt, cumin, paprika, garlic powder, and black pepper.
¼ cup extra virgin olive oil, 1 teaspoon fine-grain sea salt, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon freshly cracked black pepper
Liberally brush the cauliflower steaks with the oil mixture on both sides.
Place into the hot oven and roast, for 30-35 minutes, carefully flipping them over at the 20 minute mark.
Carefully remove from the pan and serve, with a squeeze of lemon juice and a sprinkling of fresh parsley over top.
2 Tablespoons fresh parsley , 1 lemon

Notes

Nutrition values are an estimate only.
For the best cauliflower steaks, choose the densest cauliflower you can find. You want one that's tightly packed and is heavy for its size.
It's important to slice the cauliflower steaks approx 1 - 1 ½ inches thick. If they're too thin they won't hold together, and if they're too thick they won't be tender in the middle.

Nutrition