Roasted Cauliflower Steaks
Yield: 4 servings
Calories: 150kcal
Cauliflower steaks are easy to make entre that is oven roasted with simple seasonings like salt, pepper, garlic powder, and paprika. Serve the vegetable steak with a flavorful sauce or toppings for a customizable dish.
Ingredients
- 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
- Adjust oven rack to the lower third position. Preheat to 500ºF (260ºC).
- Remove the outer green leaves from the head of cauliflower and trim the stem.
- Using a large knife cut the cauliflower in half lengthwise through the center.
- Cut a 1 ½-inch thick steak from each half. If the head is large, carefully cut one more steak from each of the cut sides.
- Repeat process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.
- Place cauliflower steaks on a rimmed baking sheet.
- In a small bowl mix together salt, pepper, garlic powder, and paprika.
- Drizzle olive oil on both sides of each cauliflower steak.
- Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks, about ¼ teaspoon per side.
- Tightly cover the baking sheet with foil and bake for 5 minutes.
- Remove the foil from the cauliflower and roast for 10 minutes.
- Gently flip the cauliflower steak and roast until a golden brown crust forms on both sides, about 6 to 8 minutes.
- Transfer to a serving platter and garnish with parsley.
Notes
- Depending on how large the cauliflower head, it may yield between 2 to 4 steaks.
- Sauce pairings: five-minute chimichurri or pesto sauce.
Nutrition
Calories: 150kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 625mg | Potassium: 321mg | Fiber: 6g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 136.1mg | Calcium: 40mg | Iron: 0.7mg
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