Ingredients
Scale
- 1 head cauliflower
- 3 tablespoons olive oil, divided
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400°F.
- Trim the leaves from the cauliflower and slice it into 1-inch thick steaks through the center.
- Brush both sides of each cauliflower steak with olive oil.
- Sprinkle both sides evenly with the paprika, cumin, garlic powder, and salt.
- Heat an oven-safe skillet over medium-high heat with 1 tablespoon of olive oil.
- Sear the cauliflower steaks for about 4 minutes, or until golden brown.
- Carefully flip the steaks and transfer the skillet to the oven.
- Roast for 12–14 minutes, or until the cauliflower is fork-tender.
- Serve warm with chimichurri, pesto, or your favorite sauce if desired.
Notes
- Slice carefully: Keeping the steaks about 1 inch thick helps them stay intact while cooking.
- Don’t discard the extra florets: Roast any loose cauliflower pieces alongside the steaks for an easy side.
- Sear first: Browning the cauliflower before roasting adds extra flavor and creates delicious caramelized edges.
- Serve with sauce: Chimichurri, pesto, garlic yogurt sauce, or lemon tahini all pair beautifully with these cauliflower steaks.
