Description
Thick-cut cauliflower steaks roasted until golden and crispy on the outside while tender in the center, seasoned with savory spices for a simple yet impressive dish.
Ingredients
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Remove the outer leaves from the cauliflower and trim the stem slightly, keeping the core intact.
- Slice the cauliflower vertically into 3/4- to 1-inch thick steaks.
- Place the steaks on the prepared baking sheet and brush both sides with olive oil.
- Season evenly with garlic powder, smoked paprika, thyme, salt, and black pepper.
- If desired, sprinkle grated Parmesan over the top.
- Bake for 20 minutes, carefully flip the steaks, then bake for an additional 15–20 minutes until golden brown and crispy at the edges.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
- Keep the core intact to help the steaks hold together while roasting.
- Roasting at high temperature encourages caramelization and crisp edges.
- Drizzle with balsamic glaze after baking for extra depth of flavor.
- Add red pepper flakes or cayenne for a spicy version.
- Skip Parmesan or use a plant-based alternative to make it vegan.
- Reheat in a 375°F oven for 8–10 minutes to restore crispness.
Nutrition
- Serving Size: 1 cauliflower steak
- Calories: 160 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
