Roasted Cauliflower Steaks (Printable Version)

Thick cauliflower slices roasted golden with smoky spices, creating a tender and flavorful plant-based dish.

# What You'll Need:

→ Vegetables

01 - 2 large cauliflower heads

→ Oil & Seasonings

02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground cumin
06 - ½ teaspoon ground black pepper
07 - 1 teaspoon sea salt

→ Garnish (optional)

08 - 2 tablespoons chopped fresh parsley
09 - Lemon wedges, for serving

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove the leaves and trim the stem of each cauliflower head, leaving the core intact.
03 - Place cauliflower heads stem-side down and slice into ¾-inch thick steaks, yielding 2 to 3 steaks per head. Reserve any loose florets for another use.
04 - Combine olive oil, smoked paprika, garlic powder, ground cumin, black pepper, and sea salt in a small bowl, mixing thoroughly.
05 - Arrange steaks on the prepared baking sheet and brush both sides generously with the spiced oil mixture.
06 - Roast steaks in the oven for 15 minutes, then carefully flip and roast for an additional 12 to 15 minutes until golden brown and tender.
07 - Transfer to serving plates, sprinkle with chopped parsley, and provide lemon wedges alongside.

# Expert Advice:

01 -
  • It transforms humble cauliflower into something genuinely craveable, with caramelized edges that taste almost sweet.
  • Ready in 40 minutes, yet impressive enough to serve to people you want to impress.
  • Works as a hearty vegetarian main or a sophisticated side—no apologies needed either way.
  • The spice blend whispers rather than shouts, letting the natural nuttiness of roasted cauliflower shine through.
02 -
  • The core is your friend, not your enemy. It's what keeps those steaks from falling apart. Don't trim it away completely.
  • Don't flip too early. If you're tempted to check on them before 15 minutes, resist. That first side needs time to develop color and caramelization.
  • Overcrowding the pan prevents browning. If your baking sheet feels full, use two sheets and rotate them halfway through. It's worth the extra step.
  • Every oven is different. That 12–15 minute second roast is a guide, not gospel. Start checking at 12 minutes—your steaks should be fork-tender when done, not mushy.
03 -
  • Room temperature matters. Take your cauliflower out of the fridge 15 minutes before cooking—it roasts more evenly and browns better when it's not ice-cold.
  • Invest in a good pastry brush or use the back of a spoon to press the spice mixture onto every surface. The more oil and spices that cling to the cauliflower, the more caramelization happens.
  • A squeeze of fresh lemon juice at the very end brightens everything and makes people taste the depth they might otherwise miss. Don't skip this step.

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