If you’re searching for a delicious, healthy alternative to your usual side dishes, look no further than these crispy roasted cauliflower steaks. With their hearty texture and rich flavor, they make a fantastic addition to any meal. Transform a simple vegetable into a gourmet delight that’s perfect for both family dinners and special occasions. Get ready to savor every crispy, caramelized bite!
Steps
- Preheat the oven to 425°F and line a large baking sheet with nonstick foil or parchment paper. Lightly coat the baking sheet with olive oil spray.
- Wash the cauliflower heads, remove the outer leaves, and trim the bottom of the core while keeping it intact. Cut each cauliflower head into slices that are about ¾ inch thick, and let the outer slices, which may fall apart, roast alongside as florets.
- Arrange the cauliflower steaks in a single layer on the prepared baking sheet, placing any loose florets around them. Spray the tops with olive oil and season with half of the kosher salt, black pepper, garlic powder, paprika, and coriander.
- Bake the cauliflower steaks for 15 minutes, then remove them from the oven to carefully flip using two wide spatulas. Spray the flipped sides with more olive oil and sprinkle with the remaining spices.
- Return the cauliflower to the oven and bake for another 10-15 minutes until they are browned and tender when pierced with a fork. Serve the roasted cauliflower steaks immediately for the best taste and texture.
Ingredients
- roasted cauliflower steak:
- 2 medium heads of fresh cauliflower
- Olive oil spray
- 1 teaspoon kosher salt, divided (or ½ teaspoon of another salt type)
- ½ teaspoon black pepper, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon paprika, divided
- 1 teaspoon coriander, divided
Nutritional Values
Calories: 436 kcal | Carbohydrates: 64 g | Protein: 24 g | Fat: 16 g | Saturated Fat: 4 g | Sodium: 1468 mg | Fiber: 24 g | Sugar: 24 g
FAQ
- Why is it termed “steak”?
- The term “steak” in cauliflower steak comes from the way the cauliflower is cut into thick slices, resembling the shape and thickness of a beef steak, even though it is not meat.
- Do I need to remove the core when slicing the cauliflower?
- No, you shouldn’t remove the core. The stems of cauliflower are edible, and keeping the core intact helps maintain the structure of the “steaks” during cooking.
- Does the dish taste like cauliflower?
- Yes, the dish retains the flavor of roasted cauliflower. However, the presentation and texture can provide a different dining experience compared to traditional cauliflower dishes.
- How should I store leftovers?
- Store any leftover cauliflower steaks in an airtight container in the refrigerator for up to four days. They can also be reheated gently in the microwave or oven, or frozen for up to three months.
- Can I use a different seasoning or oil?
- Absolutely! You can experiment with different seasonings like smoked paprika or onion powder. Additionally, using melted butter instead of olive oil is a great variation for added flavor.
Tips
- When slicing the cauliflower, don’t worry if some pieces fall apart into florets. Simply roast them alongside the intact slices for added texture and flavor.
- For an extra smoky flavor, substitute smoked paprika for regular paprika. Additionally, you might consider brushing the cauliflower with a mixture of olive oil and balsamic vinegar for a sweet, caramelized taste.
- Keep the core of the cauliflower intact when slicing it into “steaks.” This helps the slices hold together better during cooking, and the core softens and becomes delicious when roasted.
- Store any leftover cauliflower steaks in an airtight container in the fridge for up to four days. When reheating, use the microwave at 50% power or a 350°F oven to preserve their texture and flavor.
Equipment
- Olive oil spray
- Large, rimmed baking sheet
- Nonstick foil or high-heat-resistant parchment paper
- Wide spatulas (for flipping the cauliflower steaks)
