Roasted Cauliflower Steaks Entree (Print-Friendly Version)
Cauliflower steaks roasted with garlic, paprika, and olive oil make a hearty vegetarian entree.
# What You’ll Need to Make This:
→ Vegetables
01 -
2 heads cauliflower
→ Seasonings
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon paprika
→ Fat
06 -
60 millilitres olive oil
→ Garnish
07 -
1 teaspoon chopped parsley
# How to Prepare:
01 -
Position oven rack in the lower third and preheat oven to 260°C.
02 -
Remove outer leaves and trim stems from cauliflower heads. Slice each head lengthwise through the core, then cut 1.5-centimetre thick steaks from each half. Reserve loose florets for another use or roast alongside steaks.
03 -
Place cauliflower steaks on a rimmed baking sheet. Arrange pieces in a single layer for even roasting.
04 -
In a small bowl, mix together kosher salt, black pepper, garlic powder, and paprika until evenly combined.
05 -
Brush both sides of each steak with olive oil. Sprinkle seasoning mixture evenly on both sides of the cauliflower steaks.
06 -
Cover baking sheet tightly with foil and roast for 5 minutes.
07 -
Remove foil and continue roasting for 10 minutes. Flip steaks carefully, then roast an additional 6 to 8 minutes until golden brown and tender.
08 -
Transfer roasted cauliflower steaks to a serving platter and sprinkle with chopped parsley before serving.
# Extra Tips:
01 -
Yield varies based on cauliflower head size, typically producing 2 to 4 steaks per head. Florets left from slicing may be roasted alongside.
02 -
These cauliflower steaks pair well with sauces such as chimichurri or pesto for added flavour.