Roasted Cauliflower Steaks: Discover This Delicious Recipe!
Crispy, smoky, golden and outrageously delicious roasted cauliflower steaks, perfect for a healthy and satisfying plant-based dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
- Category: Vegetarian Main Dish
- Method: Roasting
- Cuisine: Plant-Based
- Diet: Vegan
Ingredients
Scale
- 1 large head cauliflower
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Remove outer leaves from cauliflower and trim the stem, keeping the core intact. Cut into thick 3/4-inch slices (steaks).
- In a small bowl, mix olive oil, paprika, cumin, turmeric, garlic powder, salt, and pepper.
- Brush both sides of each cauliflower steak with the spiced oil mixture.
- Heat a skillet over medium-high heat. Sear cauliflower steaks for 2 minutes on each side until browned.
- Transfer to prepared baking sheet and roast for 15–20 minutes until tender in the center and crispy on the edges.
- Squeeze fresh lemon juice over roasted steaks and garnish with chopped parsley.
Notes
- Serve over a bed of quinoa or lentils.
- Add a dollop of tahini or herbed yogurt sauce.
- Pairs beautifully with fresh arugula or pomegranate seeds.
- Use a sharp knife for clean cuts.
- Don’t discard the small florets—they roast up beautifully too.
- Make it a full vegan plate with hummus and roasted chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg