Description
This Roasted Cauliflower Steaks recipe offers a delicious and healthy way to enjoy cauliflower with a beautifully caramelized crust and tender interior. The cauliflower steaks are seasoned with a simple blend of salt, pepper, garlic powder, and paprika, then drizzled with olive oil and oven-roasted to perfection. Garnished with fresh parsley, this dish is perfect as a vegetarian main or a flavorful side.
Ingredients
Scale
Cauliflower Steaks
- 2 heads cauliflower
- ¼ cup (60 ml) olive oil
- 1 teaspoon chopped parsley
Seasoning
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
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 caramelizing the edges of the cauliflower steaks while keeping the inside tender.
- Slice the Cauliflower. Remove outer green leaves and trim the stem of each head. Cut each cauliflower head in half lengthwise through the center, then cut 1½-inch thick steaks from each half. If heads are large, cut additional steaks if possible, trimming any loose florets. You should have about 4 to 8 pieces in total. Place the steaks on a rimmed baking sheet.
- Prepare the Seasoning. In a small bowl, mix kosher salt, black pepper, garlic powder, and paprika to create a balanced seasoning blend that complements the natural flavor of the cauliflower.
- Season the Cauliflower. Drizzle olive oil over both sides of each steak. Evenly sprinkle the seasoning mixture on each side, approximately ¼ teaspoon per side, ensuring consistent flavor across all pieces.
- Roast the Cauliflower. Cover the baking sheet tightly with foil and bake for 5 minutes to steam the cauliflower gently. Remove the foil and continue roasting uncovered for 10 minutes. Carefully flip each steak and roast for an additional 6 to 8 minutes until a golden brown, caramelized crust forms.
- To Serve. Transfer the roasted cauliflower steaks to a serving platter and garnish with chopped parsley for a pop of fresh color and flavor.
Notes
- Use fresh cauliflower heads that are firm and white with minimal brown spots for the best flavor and texture.
- Adjust seasoning levels to your taste preference, especially salt and paprika.
- You can add a squeeze of lemon juice or a sprinkle of Parmesan cheese just before serving for extra brightness and richness.
- If you prefer softer cauliflower, cover the steaks longer during roasting to increase steaming time.
