Description
Simple recipe for thick-cut cauliflower roasted until tender and slightly browned.
Ingredients
Scale
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the outer leaves from the cauliflower head and trim the stem so the head sits flat.
- Carefully slice the cauliflower vertically into two or three 1-inch thick ‘steaks’ from the center. Keep the core intact to hold the slices together.
- In a small bowl, mix the olive oil, smoked paprika, garlic powder, salt, and pepper.
- Brush both sides of each cauliflower steak generously with the oil mixture.
- Place the steaks on the prepared baking sheet.
- Roast for 20 to 25 minutes, flipping halfway through, until the edges are browned and the cauliflower is tender when pierced with a fork.
- Serve immediately.
Notes
- If your cauliflower is very large, you may get four steaks. Smaller heads might only yield two good steaks.
- You can substitute nutritional yeast for smoked paprika for a cheesy flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 180
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 7
- Protein: 6
- Cholesterol: 0
Keywords: roasted cauliflower, cauliflower steaks, vegetarian main, easy side dish, smoked paprika