Smoky Roasted Cauliflower Steaks (Printable Version)
Thick cauliflower slices with smoky spices, roasted until caramelized and tender for a hearty plant-based dish.
# Ingredient List:
→ Cauliflower
01 - 2 large heads cauliflower
→ Marinade
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon ground black pepper
07 - 3/4 teaspoon kosher salt
08 - 1/4 teaspoon chili powder
09 - Juice of 1/2 lemon
→ To Serve
10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges
# How to Make It:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove the leaves and trim the stem end of each cauliflower head, keeping the core intact to maintain the steak structure.
03 - Place each cauliflower head upright on a cutting board and slice crosswise into 1-inch thick steaks. You should get 2–3 steaks per head. Reserve any loose florets for another use.
04 - In a small bowl, whisk together the olive oil, smoked paprika, cumin, garlic powder, black pepper, salt, chili powder, and lemon juice until well combined.
05 - Arrange cauliflower steaks on the prepared baking sheet. Brush both sides generously with the marinade, ensuring even coverage.
06 - Roast for 20 minutes, flip carefully with a spatula, and roast another 10 minutes until golden brown and tender when pierced with a fork.
07 - Transfer to serving plates. Sprinkle with fresh parsley and serve with lemon wedges, if desired.
# Expert Advice:
01 -
- The way these steaks caramelize creates this incredible crispy exterior that gives way to tender, almost creamy cauliflower inside
- You can prep everything in ten minutes and let the oven do the heavy lifting while you handle the rest of dinner
02 -
- The steaks will want to fall apart when you flip them, so slide your spatula underneath completely and support with your other hand if needed
- Letting them rest on the baking sheet for a few minutes after roasting helps them firm up slightly for easier serving
03 -
- If you want extra crispy edges, pop the steaks under the broiler for 1 to 2 minutes at the very end of roasting, watching closely to prevent burning
- A sprinkle of nutritional yeast after roasting adds a savory, almost cheesy flavor that even dairy-free skeptics love