Roasted Cauliflower Steak
These golden, caramelized cauliflower steaks are a hearty, satisfying vegetarian main dish that highlights the vegetable's natural nutty sweetness.
Ingredients
- •2 large heads of cauliflower
- •1/4 cup extra virgin olive oil
- •1 teaspoon smoked paprika
- •1 teaspoon garlic powder
- •1/2 teaspoon ground cumin
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1/4 cup fresh parsley, finely chopped
- •1/4 cup toasted pine nuts or slivered almonds
- •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 end, keeping the core intact so the steaks hold together.
- 3
Slice each cauliflower head vertically through the center into 1-inch thick steaks; you should get about 2 solid steaks per head, using the remaining florets for another use.
- 4
In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
- 5
Place 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 deeply golden brown and the centers are fork-tender.
- 7
Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley and toasted nuts before serving.
💡 Chef tips
- To ensure the steaks stay intact, keep the core attached to every slice; if the florets fall off, simply roast them alongside the steaks.
- For extra flavor, add a tablespoon of tahini or a sprinkle of nutritional yeast to the oil mixture before brushing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F oven to regain crispness.
✅ How it should turn out
The finished steaks should be tender and buttery in the center with deeply caramelized, crispy edges, offering a savory, smoky flavor profile with a bright citrus finish.