Crispy Baked Cauliflower Steaks

Thick-cut cauliflower slices seasoned with smoked paprika and warm spices, roasted at high heat until golden and caramelized. A stunning healthy side dish ready in 35 minutes.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 130

Ingredients Equipment Method Notes

Ingredients

1 large head of cauliflower core intact
3 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
0.5 tsp cumin
0.5 tsp onion powder
0.25 tsp turmeric
0.5 tsp salt
0.25 tsp black pepper
1 tbsp fresh lemon juice
red pepper flakes, fresh parsley, grated parmesan optional for serving

Equipment

Baking Sheet
Parchment paper
Wide Spatula
Pastry Brush

Method

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Slice the cauliflower. Remove outer leaves but keep the core fully intact. Stand upright and cut straight down into 0.75 to 1 inch thick slabs. You should get 3 to 4 solid steaks.
Make the spiced oil. Mix olive oil, garlic powder, smoked paprika, cumin, onion powder, turmeric, salt, pepper, and lemon juice in a small bowl.
Season the steaks. Pat the cut surfaces dry with a paper towel, then brush both sides of each steak generously with the spiced oil mixture.
Roast. Lay steaks flat on the prepared baking sheet with space between each one. Bake for 20 minutes, then carefully flip with a wide spatula. Return to the oven for 12 to 15 more minutes until deeply golden and the edges are caramelized.
Rest and serve. Let the steaks rest for 2 to 3 minutes before plating. Finish with lemon juice, fresh parsley, or parmesan if desired.

Notes

Always cut through the core - it holds the steak together.
Pat surfaces dry before oiling for maximum crispiness.
Reheat leftovers in a hot skillet or oven, not the microwave.
Avocado oil can replace olive oil for a higher smoke point.
Add parmesan in the last 5 minutes of baking for a cheesy crust.