Description
This recipe for Roasted Cauliflower Steaks offers a delicious and hearty way to enjoy cauliflower. Sliced into thick 'steaks', seasoned with smoked paprika, garlic, and herbs, then roasted to tender, golden perfection. Optionally served with vibrant chimichurri sauce for an extra burst of flavor, it makes a fantastic vegetarian main course or side dish.
Ingredients
Scale
Cauliflower Steaks
- 2 large heads cauliflower
- 4-6 tablespoons avocado oil or olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
Optional Sauce
- 1 batch chimichurri sauce (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Cauliflower: Remove any green leaves from the base of each cauliflower head. Trim the bottom of the stem so the head sits flat on the cutting board but keep the core intact to hold the florets together.
- Slice into Steaks: Place the cauliflower upright on its stem and slice straight down through the center to halve it. Then slice each half into 1-inch thick slices working from the center outward. These thick slices are your cauliflower steaks.
- Make Seasoning Mix: In a small bowl, combine the avocado or olive oil with smoked paprika, garlic powder, salt, dried oregano, and black pepper. Stir well to create a flavorful oil mixture.
- Season Cauliflower Steaks: Arrange the cauliflower steaks on the prepared baking sheet. Brush both sides generously with the seasoned oil mixture to ensure full flavor throughout.
- Bake Covered: Tent the baking sheet loosely with foil and bake in the oven for 20 minutes. This initial covered baking steams and softens the cauliflower.
- Flip and Roast Uncovered: Remove the foil carefully, flip each steak gently to the other side, and continue roasting uncovered for an additional 15 minutes or until the steaks are tender with crisp, golden edges.
- Prepare Chimichurri Sauce (Optional): While roasting, prepare the chimichurri sauce according to your preferred recipe. Let it rest for 10-15 minutes to allow flavors to meld for best serving results.
- Serve: Remove the cauliflower steaks from the oven and serve immediately, drizzled with chimichurri sauce if desired. They are best enjoyed hot and fresh.
Notes
- This recipe yields about 4 to 6 cauliflower steaks depending on the size and shape of your cauliflower heads.
- Cutting tips: Central slices with the core attached will hold together best; outer sections often fall apart and can be saved for roasting separately or used in other dishes.
- Do not over-trim the edges of the steaks to keep their structure intact during roasting.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers in a 375 degrees Fahrenheit oven or air fryer until warmed through and crisp on the edges.
- Freezing cooked cauliflower steaks is not recommended as the texture will deteriorate.
Nutrition
- Serving Size: 1 steak
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
