Roasted Cauliflower Steaks Golden (Printable version)

Thick cauliflower slices roasted with spices become a golden, satisfying vegan main or side.

# What you need:

→ Cauliflower

01 - 2 large heads cauliflower

→ Marinade

02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 teaspoon chili flakes (optional)

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - 1 lemon, cut into wedges

# How To:

01 - Set oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Remove outer leaves from each cauliflower and carefully trim stem, leaving the core intact. Stand upright and cut into 3/4-inch-thick slices to form steaks. Reserve any loose florets for another use.
03 - In a small bowl, whisk olive oil with smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and chili flakes.
04 - Arrange cauliflower steaks on the prepared baking sheet. Use a pastry brush or spoon to thoroughly coat both sides with marinade.
05 - Roast steaks for 15 minutes. Carefully flip each piece with a spatula, then roast for 12 to 15 minutes more, until tender and golden brown.
06 - Transfer roasted steaks to plates. Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Uses budget-friendly cauliflower as a showstopping star
  • Naturally vegan and gluten-free so everyone at the table can enjoy
  • Packed with flavor from simple pantry spices no special blends required
  • Ready in under 45 minutes start to finish
02 -
  • High in fiber for a satisfying meal that keeps you feeling full
  • Makes a beautiful gluten free vegan main or side
  • Meal-prep friendly and reheats well for lunches
03 -
  • Pat the cauliflower steaks dry before brushing on the marinade for extra crisp edges
  • Space steaks out on the tray so each has room to roast and caramelize no overlapping for best results
  • Use a wide thin spatula to flip the steaks gently halfway through without breaking them

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