Description
Simple recipe for thick-cut cauliflower roasted until tender and slightly browned.
Ingredients
Scale
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
- Remove the outer leaves from the cauliflower head and trim the stem so the head sits flat.
- Carefully cut the cauliflower head vertically into two or three 1-inch thick slices, keeping the core intact to hold the slices together. If the outer pieces break, roast them alongside the steaks.
- In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and pepper.
- Brush both sides of each cauliflower steak generously with the oil mixture.
- Place the steaks on the prepared baking sheet.
- Roast for 20 to 25 minutes, flipping the steaks halfway through, until they are tender when pierced with a fork and the edges are slightly caramelized.
- Serve immediately.
Notes
- You can substitute nutritional yeast for smoked paprika for a cheesy flavor.
- Serve these steaks topped with a squeeze of fresh lemon juice or a drizzle of tahini sauce.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 180
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 7
- Protein: 5
- Cholesterol: 0
Keywords: roasted cauliflower, cauliflower steaks, vegetarian main dish, easy vegetable recipe, smoked paprika