Roasted Cauliflower Steaks

Roasted cauliflower steaks are the perfect side dish to any meal! Seasoned to perfection and a cinch to make.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings people/side servings

Calories 98kcal

Author Sara

Preheat oven to 420-degrees F.
Prep the cauliflower by first removing the leaves. Remove leaves by cutting off the stem as close to the head as you can without actually cutting the florets (if there are some leaves left, no worries, you can trim them off when you slice the cauliflower – or just leave them and eat them, they are edible!).
Place cauliflower heads stem side down on a cutting board and slice the cauliflower into ¾” to 1” thick slices. Your first few slices may not stay as “steaks”; you will just get some small crumbles and that’s okay as you will still use these pieces. You should get about 3 solid “steaks” per head of cauliflower.
Repeat above step for both cauliflower heads.
Line a baking sheet with parchment paper and place your cauliflower “steaks” and leftover florets on the baking sheet.
In a small bowl, mix the extra-virgin olive oil, garlic powder, onion powder, and paprika.
Brush each cauliflower steak, and all florets, with oil mixture. Flip each piece of cauliflower over and brush other side with remaining oil.
Bake for 30 minutes, flipping steaks and smaller pieces half-way through.
Sprinkle with sea-salt after they have baked/before serving. And you can sprinkle with chopped parsley if desired.
Enjoy!

Larger cauliflower heads work best for this recipe. Look for ones that are firm to the touch and have no, to limited, brown spots.
You can store leftovers in the fridge in an airtight container. They will stay fresh for 3- 4 days. Reheat in oven or microwave.