Roasted Cauliflower Steaks
Add some flavor to your meals with these delicious oven roasted cauliflower steaks - it's an easy and quick vegan side dish you can customize
Servings 2 servings
- 2 large heads cauliflower
- ⅓ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- Chimichurri for serving
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Slice the cauliflower into 1 ½-inch thickness, making sure to leave the large stem at the bottom intact. You should get about 4-6 “steaks”. Keep the extra florets that fall off for another use.
In a small bowl, combine the olive oil, lemon juice, paprika, garlic powder, cumin, salt and pepper.
Place cauliflower slices in a single layer onto the prepared baking sheet. Brush each slice with the olive oil mixture on both sides.
Roast in the oven until golden brown, about 20-25 minutes, flipping carefully halfway.
Serve immediately drizzled with Chimichurri sauce, if desired.
Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. The cauliflower will soften in the fridge and best reheated in the oven at 350°F for 5 minutes.
Freezing: While it's best to enjoy this side dish fresh from the oven, you can freeze any leftovers. Place flat in a freezer bag and freeze for up to 3 months. Cook from frozen in the oven at 350°F for 10 minutes.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 274kcal | Carbohydrates: 18g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Sodium: 381mg | Potassium: 900mg | Fiber: 6g | Sugar: 6g | Vitamin A: 493IU | Vitamin C: 145mg | Calcium: 78mg | Iron: 2mg