Roasted Cauliflower Steaks Golden (Print)
Crisp cauliflower steaks, oven-roasted with smoky paprika, garlic, and lemon for a flavorful plant-based meal.
# What You'll Need:
→ Vegetables
01 - 2 large heads cauliflower
→ Marinade
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon ground black pepper
07 - 1 teaspoon salt
08 - 1 tablespoon lemon juice
→ Garnish (optional)
09 - 2 tablespoons chopped fresh parsley
10 - Lemon wedges, for serving
# How to Cook:
01 - Preheat oven to 425°F. Line a standard baking sheet with parchment paper.
02 - Remove all leaves from cauliflower and trim the stems without detaching the core to ensure stability.
03 - Position cauliflower stem-side down on a cutting board. Cut each head into 2 to 3 thick steaks, approximately 3/4 inch thick. Reserve any extra florets for roasting.
04 - In a small mixing bowl, thoroughly whisk the olive oil, smoked paprika, garlic powder, cumin, black pepper, salt, and lemon juice until well combined.
05 - Evenly arrange steaks and reserved florets on the prepared baking sheet. Generously brush both sides with the marinade, ensuring full coverage.
06 - Roast in the center of the oven for 15 minutes. Using a large spatula, flip steaks gently and continue roasting for an additional 12 to 15 minutes until golden brown and fork-tender.
07 - Transfer cauliflower steaks to serving plates. Sprinkle with chopped fresh parsley and serve alongside lemon wedges.
# Helpful Hints:
01 -
- Uses easy-to-find pantry spices and fresh cauliflower
- Zero fuss prep and just one baking sheet
- Vegan gluten-free and low carb so everyone can dig in
- Showy enough for guests but simple enough for a weeknight
02 -
- Rich in fiber and antioxidants so it is great for gut health
- Works as a main dish or impressive vegan side
- Holds up well when reheated or served at room temperature
03 -
- If you want extra crunch sprinkle chopped toasted almonds or pumpkin seeds right before serving.
- Always use a wide metal spatula to flip steaks gently so they do not break. Do not overcrowd the baking sheet so the cauliflower can crisp up instead of steaming.