Roasted Cauliflower Steaks Spices (Printable Version)

Thick cauliflower slices oven-roasted and coated in a warm, aromatic spice blend for a satisfying dish.

# What You Need:

01 - 2 large heads cauliflower

02 - 2 tbsp olive oil

03 - 1 tsp ground cumin

04 - 1 tsp smoked paprika

05 - 1/2 tsp ground coriander

06 - 1/2 tsp turmeric

07 - 1/2 tsp garlic powder

08 - 1/2 tsp onion powder

09 - 1/4 tsp ground black pepper

10 - 1/2 tsp sea salt

11 - 2 tbsp chopped fresh parsley

12 - 1 tbsp toasted pine nuts or slivered almonds

13 - Lemon wedges, to serve

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - Remove the green leaves from the cauliflower heads and trim the stem, keeping the core intact.

03 - Slice each cauliflower head into 1-inch-thick steaks (you should get 2–3 steaks per head; reserve any loose florets for another use).

04 - Arrange the cauliflower steaks in a single layer on the prepared baking sheet.

05 - In a small bowl, mix together the olive oil and all spices until well combined.

06 - Brush both sides of each cauliflower steak generously with the spice mixture.

07 - Roast in the preheated oven for 25–30 minutes, flipping halfway through, until golden brown and tender.

08 - Transfer to serving plates. Garnish with chopped parsley and nuts, and serve with lemon wedges if desired.

01 -

The spices create this incredible crust that makes cauliflower feel almost meaty and satisfying
Its one of those rare dishes that actually gets better as leftovers, the flavors deepen overnight

02 -

Those loose florets that break off when slicing, roast them separately on the same sheet for the cook to snack on
Letting the steaks rest for a few minutes after roasting helps them firm up slightly for easier serving

03 -

Room temperature cauliflower roasts more evenly, so take it out of the fridge about 30 minutes before slicing
If your spices are older than six months, theyve lost their punch so treat yourself to fresh ones