Roasted Cauliflower Steaks Flavorful (Printable)
Oven-baked cauliflower slices seasoned with smoked paprika and garlic for a tender delight.
# What You Need:
→ Vegetables
01 - 2 large cauliflower heads
→ Seasonings
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground cumin
06 - ½ teaspoon chili flakes (optional)
07 - ¾ teaspoon kosher salt
08 - ½ teaspoon black pepper
→ Garnish (optional)
09 - 2 tablespoons chopped fresh parsley
10 - Lemon wedges
# How To Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves from cauliflower and trim stem, leaving the core intact. Place each cauliflower head stem-side down and, using a sharp knife, slice into 1-inch thick steaks. Expect about 2–3 steaks per head; smaller florets may break off—save these for roasting alongside.
03 - Arrange cauliflower steaks and any loose florets on the prepared baking sheet.
04 - In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, chili flakes (if using), salt, and black pepper.
05 - Brush both sides of the cauliflower steaks and florets generously with the seasoned oil mixture.
06 - Roast for 15 minutes, flip the steaks carefully, and roast for another 10–15 minutes until golden brown and tender.
07 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges.
# Expert Tips:
01 -
- These steaks turn ordinary cauliflower into something that feels special and restaurant worthy
- The spice blend creates a caramelized crust that makes even vegetable skeptics come back for seconds
02 -
- Do not worry if some florets break off while slicing just roast them alongside the steaks for bonus crispy bits
- Resist the urge to flip the steaks too early or they will stick and fall apart
03 -
- Use a very sharp knife and apply even pressure when slicing to get clean, intact steaks
- Let the seasoned oil sit on the cauliflower for 15 minutes before roasting if you have time