I love cauliflower steak! Imagine delicious, well-seasoned, creamy roasted cauliflower. Now imagine it in the form of thick, steak-like slabs. Extra satisfying!
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Sides, Gluten-Free, Low-Carb, Primal/Paleo, Vegan
Yield: 3 servings
- 2 medium heads of cauliflower
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon coriander
- ½ teaspoon black pepper
- Preheat oven to 425 degrees F. Line a large baking sheet with foil.
- Wash the cauliflower heads, trim the outer leaves and remove the core. Slice into ¾-inch-thick slices. The outer slices will likely fall apart - save them for another cauliflower recipe. Plan on getting 3 cauliflower steaks out of each cauliflower head.
- Brush both sides of the cauliflower steaks with the olive oil. Sprinkle with the seasonings. Place on the prepared baking sheet and bake 15 minutes. Carefully turn, and bake 15 more minutes, until browned and fork-tender.
Nutrition Per Serving
Calories: 149; Fat: 9g; Carbohydrates: 14g; Sugar: 0g; Sodium: 457mg; Fiber: 7g; Protein: 5g