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
Ingredients
- 2 large head 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 black pepper
- Chimichurri for serving
Instructions
- 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.
Notes
My Top Tip: Keep the stem of your cauliflower intact. You can remove the leaves and some of the stem if it's really long. But keeping some of the stem intact will help the cauliflower hold its "steak" shape while roasting.
Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. When you're ready to eat, reheat it 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 them 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
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
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