Description
This Roasted Cauliflower Steaks recipe delivers tender, caramelized cauliflower with a savory blend of spices, perfect as a vegetarian main or side dish. High-heat roasting creates beautiful golden edges while keeping the center soft and flavorful, finished with a fresh parsley garnish for a vibrant touch.
Ingredients
Scale
Cauliflower Steaks
- 2 heads cauliflower
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup (60 ml) olive oil
- 1 teaspoon chopped parsley
Instructions
- Preheat the Oven: Adjust the oven rack to the lower third position and preheat your oven to 500ºF (260ºC). This high temperature ensures the cauliflower steaks develop caramelized, crispy edges while remaining tender inside.
- Slice the Cauliflower: Remove the green outer leaves and trim the stem from each head of cauliflower. Using a large, sharp knife, cut each head in half lengthwise. From each half, slice a 1½-inch thick steak. For larger heads, cut an additional steak per side, resulting in about 4 to 8 steaks total. Trim any loose florets and arrange the steaks on a rimmed baking sheet.
- Prepare the Seasoning: In a small bowl, combine kosher salt, black pepper, garlic powder, and paprika. This seasoning blend enhances the natural flavor of the cauliflower without overpowering it.
- Season the Cauliflower: Drizzle olive oil evenly over both sides of each cauliflower steak. Then sprinkle the seasoning mix evenly, about ¼ teaspoon on each side. Make sure to distribute the spices uniformly for balanced flavor.
- Roast the Cauliflower: Cover the baking sheet tightly with foil and place it in the oven. Roast for 5 minutes to steam the cauliflower slightly, enhancing tenderness. Remove the foil and continue roasting uncovered for 10 minutes. Flip each steak carefully, then roast an additional 6 to 8 minutes until a golden, caramelized crust forms on both sides.
- To Serve: Transfer the roasted cauliflower steaks to a serving platter. Garnish with chopped fresh parsley for a burst of color and fresh flavor that complements the warm spices.
Notes
- Slicing the cauliflower into thick steaks is key to keeping them intact during cooking.
- Adjust the seasoning to taste; add smoked paprika for a smoky flavor.
- Use a sharp knife to ensure clean cuts without breaking the steaks.
- The initial covered roasting step steams the cauliflower, ensuring tenderness before crisping.
- Serve as a vegetarian main dish or a flavorful side with grains or protein.
