Roasted Cauliflower Steak
User Reviews
5
Roasted Cauliflower Steak
Description
The recipe begins by trimming outer leaves and the very bottom of the cauliflower stem but leaving the core intact to maintain the slice structure. Cauliflower heads are sliced into approximately ¾-inch thick steaks. Outer slices that break apart become florets and are roasted with the steaks.
Seasonings are divided and added before and after flipping the steaks midway through roasting at 425°F, promoting even browning and flavor absorption. Olive oil is sprayed to aid in roasting and crisping.
The steaks are baked until fork-tender and browned, offering a texture contrast between the roasted exterior and tender center. This preparation allows the use of whole cauliflower heads efficiently.
Leftovers keep well refrigerated for up to 4 days and can be reheated covered in a microwave or oven. They also freeze well up to three months for later use.
Ingredients
- 2 medium cauliflower heads
- olive oil spray form
- 1 teaspoon kosher salt divided; or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper divided
- 1 teaspoon garlic powder divided
- 1 teaspoon paprika divided
- 1 teaspoon Coriander divided
Instructions
- Preheat the oven to 425°F. Line a large, rimmed baking sheet with nonstick foil or high-heat-resistant parchment paper and spray it with olive oil.
- Wash the cauliflower heads, remove the outer leaves, and trim the very bottom of the core, keeping the core intact. Slice each cauliflower head into ¾-inch-thick slices. The outer slices will fall apart - simply roast them as florets with the steaks. Plan on getting three steaks out of each cauliflower head.
- Arrange the steaks in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
- Bake the cauliflower slices for 15 minutes. Remove them from the oven, carefully flip them using two wide spatulas, spray them with more oil, and sprinkle them with the remaining spices.
- Return the cauliflower to the oven and bake it until browned and fork-tender, 10-15 more minutes. Serve immediately.
Notes
- Some cauliflower slices will fall apart into florets when cutting; bake these alongside the steaks.
- Leave the core intact when slicing to keep steaks firm; only trim outer leaves and bottom stem.
- Store leftovers in an airtight container in the fridge up to 4 days; reheat in microwave or oven.
- Cauliflower leftovers can also be frozen for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 0.5cauliflower head | |
| Calories | 109kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 367mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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