Easy Roasted Cauliflower Steaks
Crispy, Tender & Caramelized Vegetable perfect for a Side Dish or the Main Course
Equipment
- cutting board
- large sharp knife
- small paring knife
- large sheet pan lined with parchment paper
- small bowl
- measuring spoons
- pastry brush
- small whisk or fork
Ingredients
- 2 meidum heads of cauliflower (each head makes 2-3 steaks)
- 3 TBS avocado or olive oil
- 1/2 tsp salt
- 1/4 – 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
- Remove as much of the outer layer of leaves as possible from the cauliflower. Cut part of the stem off from the bottom. Leave some stem on the keep the cauliflower steaks intact.
- Rinse cauliflower very well under water and shake off excess water. Dry cauliflower off very well with a kitchen towel.
- Lay cauliflower on it's head with the stem side acing upward. Using a large sharp knife, cut the cauliflower in half. Then cut slabs about 3/4 inches thick. Depending on the size of cauliflower will depend on how many slabs you get.NOTE: generally 2 steaks per medium cauliflower. The rest of cauliflower florets can be saved for other recipes. Freeze.
- Lay the cauliflower steaks onto a parchment paper lined sheet pan in a single layer.
- In a small bowl whisk together cooking oil, salt, pepper, garlic powder, and paprika. Using a pastry brush slather the mixture all over the cauliflower steaks on both sides.NOTE: you can season the steaks any way you want. Try montreal seasoning, bbq, taco, ranch or garlic parmesean. It's almost endless.
- Bake in a 425 degree oven for 10 minutes. Flip the steaks over. Drizzle extra oil on the tops and add dried parsley and extra seasonings if desired. Bake for an additional 10-15 minutes or until the steaks are fork tender, crispy on the edges and caramelized on the bottom.