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Roasted Cauliflower Steaks

Cauliflower steaks are thick slices of cauliflower roasted until deeply caramelized and tender, with crispy, smoky edges that resemble a grilled steak. The process involves slicing the cauliflower, seasoning generously, and roasting at high heat to develop a rich, rustic flavor and satisfying texture. The final dish showcases a hearty, visually appealing centerpiece with a tender crumb and crispy crust.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 head Cauliflower Choose a firm, heavy head with tight curds
  • 3 tablespoons Olive oil Extra virgin preferred for flavor
  • 1 teaspoon Salt Sea salt flakes for crunch
  • 1/2 teaspoon Black pepper Freshly cracked
  • 1 teaspoon Paprika or smoked paprika Adds smoky depth
  • 1 lemon Lemon juice or zest Brightens the dish
  • 2 cloves Garlic Minced or rubbed on the cauliflower

Equipment

  • Sharp chef’s knife
  • Baking sheet with rim
  • Pastry brush
  • Tongs
  • Cooling rack

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Trim the cauliflower by removing the leaves and cutting out the core so it sits flat on the cutting board.
  3. Slice the cauliflower into 2 cm (¾ inch) thick steaks, aiming for 2-3 slices per head. Use a sharp knife for clean cuts.
  4. Lay the steaks on the prepared baking sheet, spacing them slightly apart.
  5. Mix the olive oil with minced garlic, salt, pepper, and paprika. Brush this mixture generously over both sides of each steak using a pastry brush.
  6. Place the baking sheet in the oven and roast for about 20 minutes, flipping the steaks carefully halfway through with tongs to ensure even caramelization.
  7. Check for doneness: the edges should be deeply golden and crispy, and the interior tender when pierced with a skewer or knife.
  8. If needed, roast for an additional 3-5 minutes until edges are crispy and fragrant.
  9. Remove the cauliflower from the oven and let rest on a cooling rack for 5 minutes to allow juices to settle.
  10. Squeeze fresh lemon juice or sprinkle lemon zest over the steaks for a bright finish.
  11. Serve the cauliflower steaks hot, garnished with additional herbs if desired, and enjoy the hearty, smoky flavor and crispy texture.