Cauliflower Steaks Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
453 kcal
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Course
Side Dish
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Cuisine
North American
Cauliflower Steaks Recipe
Description
This recipe slices large cauliflower heads into three thick steaks each, which are then coated in olive oil and seasoned with garlic powder, sea salt, black pepper, and paprika. Roasting at 425°F caramelizes the outside and softens the interior, producing a variety of textures from crisp to tender.
After initial roasting, the steaks are garnished with grated Parmesan, pine nuts, and fresh thyme. Returning to the oven briefly melts the cheese and toasts the pine nuts, adding flavor complexity and a crunchy texture contrast. The addition of lemon juice brightens the dish and offsets the richness.
Cauliflower Steaks can be served with an extra drizzle of olive oil and a sprinkle of minced parsley for freshness. This recipe is suitable for vegetarian meals and highlights cauliflower as a flavorful centerpiece rather than a side.
Ingredients
- 2 large cauliflower
- ¼ cup olive oil plus more to serve
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- 1 cup Parmesan Cheese grated
- ½ cup pine nuts
- 1 tablespoon thyme fresh
- 1 lemon divided
- parsley to serve, minced parsley, nice olive oil
- olive oil to serve, minced parsley, nice olive oil
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking tray with parchment paper. Cut each head of cauliflower into three steaks.
- Mix the garlic powder, salt, pepper, and paprika in a small bowl.
- Place the cauliflower steaks on the baking sheet, drizzle them with olive oil, and then sprinkle them with the spices
- Roast the steaks for 20 minutes then flip them over and roast them for another 10 minutes. They should be nice and dark brown in many spots.
- Remove the cauliflower from the oven and sprinkle the parmesan cheese, pine nuts, and thyme leaves evenly over each steak. Squeeze half a lemon over the steaks. Put the cauliflower back in the oven for 5 minutes, or until the parmesan has melted and the pine nuts are toasted.
- Serve the cauliflower with the remaining lemon half squeezed over the top, a drizzle of olive oil, and a little parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1 cauliflower steak | |
| Calories | 453kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 18g | 36% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 22mg | 7% |
| Sodium | 1146mg | 48% |
| Potassium | 1452mg | 31% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 220mg | 244% |
| Calcium | 331mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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