Seasoned with pantry staples, this Cauliflower Steak recipe comes out perfect every time with next to no work. Simply cut your cauliflower into thick steaks before roasting them in the oven, and you’ll be enjoying them in no time!
Servings: 4 servings
- 1 head cauliflower
- ½ cup olive oil
- 2 tsp paprika
- 2 tsp garlic powder
- salt & pepper to taste
- parsley chopped for garnish
Preheat oven to 400°F.
Cut cauliflower lengthwise into approx. 1-1.5” “steaks."
Prepare a baking sheet by lining with parchment paper, then add cauliflower steaks onto the parchment.
Add olive oil, paprika, garlic powder, salt & pepper together in a small mixing bowl and whisk together. Drizzle the mixture over the tops of the cauliflower steaks and coat evenly.
Place the pan in the oven and cook for 10 minutes then turn over each steak and coat the remaining olive oil mixture on the tops and cook for another 10 minutes until tender.
- I recommend keeping the stem of the cauliflower on when you slice them. You can remove some of the larger leaves from the stem but avoid cutting the core as it will keep the steaks from falling apart.
- If any cauliflower florets break off, you can roast them alongside the steak but keep an eye on them, so they don’t burn.
- Don't slice the steaks too thinly, as the steaks will be too flimsy and won’t hold together.
- As you’re cutting into a whole head of cauliflower, I recommend that you use a large sharp chef’s knife. You’ll have a lot of difficulties slicing through if the knife is dull.
- Cauliflower takes on flavors very well. You can change things up by swapping the seasoning around. You can make the steaks spicier with a pinch of cayenne powder, add some umami flavor with curry powder, or add some freshness with lemon juice.
Calories: 282kcal | Carbohydrates: 9g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 45mg | Potassium: 471mg | Fiber: 3g | Sugar: 3g | Vitamin A: 493IU | Vitamin C: 69mg | Calcium: 35mg | Iron: 1mg