Yum! Roasted Cauliflower Steaks are such a vibe—golden edges, tender centers, and tons of flavor from whatever you layer on top. They’re cozy and elegant, whether you serve them as a main with toppings or as a fab veggie side.
🥦 Roasted Cauliflower Steaks
Ingredients:
- 1 large head of cauliflower
- 2–3 tbsp olive oil
- Salt & pepper, to taste
- 1/2 tsp smoked paprika (optional, for a smoky vibe)
- 1/2 tsp garlic powder or fresh minced garlic
- Optional: chili flakes, za’atar, curry powder, or herbs like thyme or rosemary
🔪 How to Slice:
- Trim off the outer leaves but keep the core intact.
- Cut the cauliflower from top to bottom into thick slices—about 3/4-inch to 1-inch thick. You’ll get 2–3 nice “steaks” from the center, and the rest can be roasted as florets.
🔥 Instructions:
- Preheat oven to 425°F (220°C).
- Brush or rub cauliflower steaks with olive oil on both sides. Season generously with salt, pepper, and your chosen spices.
- Roast on a parchment-lined baking sheet for 20–25 minutes, flipping halfway, until golden brown and fork-tender.
- Serve hot, topped with anything from fresh herbs to sauces (see below!).
💡 Topping Ideas:
- Lemon tahini drizzle (tahini + lemon + garlic + water)
- Herby chimichurri or green goddess dressing
- Romesco sauce or pesto
- Sprinkle with toasted pine nuts, pomegranate seeds, or feta
- For a heartier main: serve over lentils, quinoa, or a bean purée
Want to spice it up with Indian, Middle Eastern, or Mediterranean flavors? Or pair it with a protein? I can totally customize it for you. 💛
