Description
This Roasted Cauliflower Steaks recipe features thick-cut cauliflower slices seasoned with a simple blend of salt, pepper, garlic powder, and paprika, roasted at a high temperature to create tender interiors and beautifully caramelized edges. Garnished with fresh chopped parsley, these steaks make a delicious and elegant vegetarian main or side dish.
Ingredients
Scale
Cauliflower Steaks
- 2 heads cauliflower
Seasoning
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup (60 ml) olive oil
Garnish
- 1 teaspoon chopped parsley
Instructions
- Preheat the oven. Adjust the oven rack to the lower third position and preheat to 500ºF (260ºC). This high heat is key to achieving caramelized edges while keeping the cauliflower tender inside.
- Prepare the cauliflower steaks. Remove the outer green leaves and trim the stem from the cauliflower heads. Cut each head in half lengthwise, then slice 1½-inch thick steaks from each half. Depending on size, cut 4 to 8 steaks total. Trim any loose florets. Arrange the steaks on a rimmed baking sheet.
- Mix the seasoning. In a small bowl, combine the kosher salt, black pepper, garlic powder, and paprika to create a balanced seasoning blend that complements the cauliflower.
- Season the steaks. Drizzle olive oil evenly on both sides of each cauliflower steak. Sprinkle the seasoning mix evenly over both sides, using about ¼ teaspoon per side for consistent flavor.
- Roast covered and uncovered. Cover the baking sheet tightly with foil and bake for 5 minutes to steam the cauliflower slightly. Remove the foil and roast for an additional 10 minutes. Carefully flip each steak and continue roasting uncovered for 6 to 8 more minutes until a golden brown crust develops.
- Garnish and serve. Transfer the roasted cauliflower steaks to a serving platter and garnish with fresh chopped parsley for a pop of color and fresh taste. Serve warm for a delicious vegetarian dish.
Notes
- Use a sharp knife to cut the cauliflower steaks to maintain the integrity of the florets.
- Roasting at high heat is essential to get caramelized edges and tender centers.
- If cauliflower heads are large, you can get up to 8 steaks; smaller heads will yield fewer.
- Fresh parsley adds color and freshness, but you can substitute with cilantro or basil if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
