Cauliflower Steak

Roasted Cauliflower Steaks

1. Place the oven rack in the lower third position. Preheat the oven to 500ºF (260ºC).
2. CUT: Trim the outer green leaves from the head of the cauliflower and then cut off the stem, keeping the core intact. Using Chef's knife, cut the cauliflower in half lengthwise through the center. Next, slice a 1 ½-inch thick steak from each half, yielding about 4 slices. NOTE: If the head is large, cut one more steak from each of the cut sides, yielding 6 steaks. Repeat the process with the other head of cauliflower, removing any florets not connected to the stem. There should be about 8 to 12 pieces in total.
3. Place cauliflower steaks on a large rimmed baking sheet (or 2 medium baking sheets).
4. SEASON: Drizzle olive oil on both sides of each cauliflower steak. In a small bowl, combine salt, pepper, garlic powder, cumin, turmeric, and smoked paprika, and sprinkle the mixture evenly on both sides.
5. ROAST: Tightly cover the baking sheet with foil and bake it for 5 minutes. Then, remove the foil and roast the cauliflower steaks for 10 minutes.
6. Gently flip each one of them and roast until a golden brown crust forms on both sides. It will take about  5 to 8 minutes.
7. SERVE: Transfer them to a serving platter and garnish the top with red pepper flakes and parsley. Serve with your favorite store-bought (such as pesto or chimichurri) and lemon slices on the side.

Grilled Cauliflower Steak

1. CUT & SEASON: To make grilled cauliflower steak, cut and season the steaks as written above. Meanwhile, preheat your electric grill to medium heat (around 350-375ºF/176-190ºC) OR use a charcoal BBQ if preferred, brushing the grates with oil of course.
2. After preheating, place each cauliflower steak into a single layer on the grill with the seasoned side down. Cook for around 4-5 minutes (or 5-6 for thicker slices) or until browned and crispy. Then, flip the steaks over, and repeat. They must be golden brown and crispy outside and tender in the middle.