Ingredients
1 large head of cauliflower
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Your favorite sauce (chimichurri, tahini, or balsamic glaze)
Execution
Prepare the Cauliflower
Preheat your oven to 425°F (220°C) or heat a grill to medium-high. Remove the leaves from the cauliflower and trim the stem, leaving the core intact. Slice the cauliflower into 1- to 1.5-inch thick “steaks.” You should get 2-3 steaks from the center; reserve the remaining florets for another use.
Season the Steaks
In a small bowl, mix the olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Brush both sides of the cauliflower steaks with the seasoned oil mixture, ensuring they are well-coated.
Roast or Grill the Cauliflower
Roasting: Place the cauliflower steaks on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
Grilling: Brush the grill with oil to prevent sticking. Place the cauliflower steaks directly on the grill grates and cook for 5-6 minutes per side, until grill marks appear and the cauliflower is tender.
Serve
Transfer the cauliflower steaks to a serving plate. Garnish with fresh parsley and serve with lemon wedges on the side for a bright, zesty finish. If desired, drizzle with your favorite sauce, like chimichurri or a balsamic glaze.
Additional tips
- Spice It Up: Add a pinch of cayenne or chili flakes to the spice mixture for some heat.
- Make It a Meal: Serve with a side of quinoa, wild rice, or roasted potatoes for a more filling dish.
- Different Sauces: Try a tangy tahini dressing, pesto, or even a creamy vegan ranch to complement the flavors.
- Oven-Broil for Extra Crispiness: For even crispier edges, finish the cauliflower steaks under the broiler for 2-3 minutes after roasting.
