Roasted Cauliflower Steak
A hearty, caramelized, and savory vegetarian centerpiece that proves cauliflower can be just as satisfying as a steak.
Ingredients
- •2 large heads of cauliflower
- •1/4 cup extra virgin olive oil
- •3 tablespoons unsalted butter, melted
- •2 cloves garlic, minced
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground cumin
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1/4 cup freshly grated Parmesan cheese
- •2 tablespoons fresh parsley, chopped
- •1 tablespoon fresh lemon juice
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Remove the outer leaves from the cauliflower and trim the stem base, keeping the core intact so the steaks hold together.
- 3
Place the cauliflower upright on a cutting board and slice each head into 1-inch thick slabs; you should get about 2 steaks per head.
- 4
In a small bowl, whisk together the olive oil, melted butter, minced garlic, smoked paprika, cumin, salt, and pepper.
- 5
Arrange the cauliflower steaks on the prepared baking sheet and brush both sides generously with the seasoned oil mixture.
- 6
Roast for 25 to 30 minutes, flipping halfway through, until the edges are deep golden brown and the centers are tender when pierced with a knife.
- 7
Remove from the oven, sprinkle immediately with the grated Parmesan, fresh parsley, and a squeeze of lemon juice before serving.
💡 Chef tips
- Save the loose cauliflower florets that fall off during slicing; toss them on the same baking sheet to roast alongside the steaks.
- For a dairy-free version, substitute the butter with more olive oil and replace the Parmesan with nutritional yeast or toasted breadcrumbs.
- Ensure your knife is sharp and you cut through the center of the core; if the core is removed, the steaks will fall apart during roasting.
✅ How it should turn out
The finished cauliflower steaks should be beautifully caramelized and golden-brown on the outside with a tender, buttery interior that carries a smoky, savory aroma.