Description
Delicious and healthy cauliflower steaks roasted or grilled to perfection, seasoned with a simple yet flavorful blend of olive oil, sea salt, black pepper, paprika, and garlic powder. This vegetarian dish offers a tender, caramelized exterior and a soft, satisfying interior, perfect as a main or side.
Ingredients
Scale
Vegetables
- 2 heads Cauliflower
Seasoning
- 2 tbsp Olive oil
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1 tsp Paprika
- 1/2 tsp Garlic powder
Instructions
- Preheat Oven or Grill: For oven roasting, preheat your oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper. For grilling, preheat your grill to medium heat.
- Prepare Cauliflower Steaks: Slice each cauliflower head into 3/4 inch thick slices to form steaks. You’ll get 2-3 full slices from each head, while ends may fall apart into florets. Place the steaks on your prepared baking sheet or grill.
- Mix Seasoning: In a small bowl, combine olive oil, sea salt, black pepper, paprika, and garlic powder. Brush this mixture generously on both sides of each cauliflower steak.
- Cook in Oven: Bake the cauliflower steaks on the prepared sheet for 10 minutes. Then flip and bake for another 10-15 minutes until tender and nicely browned.
- Cook on Grill: Place the steaks on the preheated grill, close the lid, and grill for 5 minutes. Flip, cover again, and grill for an additional 4-5 minutes, until tender and browned.
Notes
- Serving size: 1 cauliflower steak.
- Check tips for evenly cooked steaks with caramelized edges and ways to repurpose leftover florets.
- Try seasoning variations to jazz up this basic recipe.
- Store leftovers in an airtight container in the fridge for up to 5 days; reheat by skillet, oven, microwave, or grill.
- Meal prep: slice cauliflower ahead and refrigerate up to 4 days before cooking.
- Freeze cooked steaks up to 3 months with parchment between slices to prevent sticking.
- Nutrition info is based on using 1 head of cauliflower, approximating what’s used for the steaks.
