Roasted Cauliflower Steaks (Printable Version)
Golden cauliflower steaks with garlic, herbs, and olive oil, tender inside and crispy at the edges.
# What You Need:
→ Vegetables
01 - 2 large heads cauliflower
→ Seasonings
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground black pepper
06 - 3/4 teaspoon kosher salt
→ Garnish
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon lemon juice
09 - 2 tablespoons toasted pine nuts
# How-To:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove the outer leaves and trim the stem of each cauliflower head, leaving the core intact.
03 - Place each head stem-side down and slice into 3/4-inch thick steaks, yielding 2 to 3 large steaks per cauliflower plus florets from the ends.
04 - Arrange steaks and any loose florets in a single layer on the prepared baking sheet.
05 - In a small bowl, whisk together olive oil, garlic powder, smoked paprika, black pepper, and salt.
06 - Brush both sides of the cauliflower steaks with the seasoned oil mixture.
07 - Roast for 15 minutes, then carefully flip each steak and roast for another 12 to 15 minutes until golden brown and tender.
08 - Transfer to a platter, drizzle with lemon juice, and sprinkle with parsley and pine nuts if desired. Serve warm.
# Expert Tips:
01 -
- The edges get so crispy you will forget you are eating a vegetable.
- It feels substantial enough to be the main event, not an afterthought on the plate.
02 -
- Some steaks will fall apart no matter how careful you are, save those pieces, they roast into the best crispy snacks.
- Do not crowd the pan or everything steams instead of browns, use two sheets if you need to.
03 -
- Let the cut steaks sit on the counter for ten minutes before seasoning, room temperature vegetables roast more evenly.
- If your oven has a convection setting, use it, the circulating air makes the edges shatteringly crisp.