Seasoned cauliflower steaks with salt, pepper, garlic powder, and paprika. Thick slices of this veggie offer a filling and hearty plant-based dinner.
Do you like cauliflower? Try my low-carb risotto or mashed potatoes recipes.
Cauliflower steaks baked in the oven are a delicious plant-based main or side dish. This dish is cooked with fresh veggies and seasonings that are readily available in any pantry. I couldn’t wait to turn this humble vegetable into the hero of the meal after discovering different ways to cook cauliflower rice!
Cauliflower is a popular nutritious grain substitute, especially for those seeking for a low-carb alternative and those following the Paleo or Whole30 diet. If you’re searching for a meatless meal or are following a plant-based diet, this recipe is a terrific way to change up your dinner routine.
2 cauliflower heads
1 tsp. kosher salt
12 tsp black pepper
12 tsp garlic powder
12 tsp. paprika
14 cup extra virgin olive oil
1 teaspoon parsley, chopped
Preheat the oven by adjusting the rack to the bottom third position. Preheat the oven to 500oF (260oC). Cauliflower – Remove the outer green leaves from the cauliflower head and cut the stalk. Cut the cauliflower in half lengthwise through the center with a broad knife. From each half, cut a 12-inch thick steak.
If the head is huge, cut one more steak from each cut side carefully. Repeat the process with the remaining cauliflower head. Remove any florets that are not attached to the stem. There should be between 4 and 8 pieces in total. Place them on a baking sheet with a rim. Make the seasoning – In a small mixing bowl, combine salt, pepper, garlic powder, and paprika. Drizzle olive oil on both sides of each steak to season it. Sprinkle the seasoning mixture evenly on both sides, about 14 teaspoon per side. Cauliflower Roast – Cover the baking sheet tightly with foil and bake for 5 minutes. Continue roasting for 10 minutes after removing the foil. Flip each piece carefully and roast for another 6 to 8 minutes, or until a golden brown crust forms. Transfer to a serving plate and garnish with parsley to serve.
