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This is the second in a 3-part series for healthy, tasty ways to prepare cauliflower.
Cauliflower is such a versatile vegetable – riced, mashed, fried, or roasted – it has become very popular.
Cauliflower has a high nutritional value. It is rich in vitamins C and K, which support immune health and bone strength. Cauliflower is also a good fiber source, which promotes healthy digestion. Unlike starchy potatoes, cauliflower has a low glycemic index, meaning it will not cause a spike in blood sugar levels.
You can enjoy these roasted cauliflower steaks by themselves, or as a tasty side dish. They are “meaty” and satisfying.
The recipe is easy and takes only 40 minutes, making it an ideal choice for a weeknight dinner.
How to cut cauliflower into steaks
First, wash the cauliflower heads, remove the outer leaves, and trim the very bottom of the core, keeping it intact. Slice each cauliflower head into ¾-inch-thick slices.
When you cut the outer edges of the cauliflower, some slices will fall apart and will be florets instead of steaks. This is normal. Don’t worry about those! Simply roast them alongside the intact slices.
This recipe only needs a few simple ingredients. The exact measurements are noted in the recipe card below.
- Fresh cauliflower: You will need two fresh cauliflower heads for this recipe.
- Olive oil: You can use olive oil spray for convenience, if you like, but I like to mix the seasonings in the oil.
- To season: Sea salt, garlic powder, and paprika.
Recipe Variations
- You can use smoked paprika to add a smoky flavor.
- You can add a teaspoon of onion powder or half teaspoon of thyme for more flavor.
- Sometimes I add 2 tablespoons balsamic vinegar to the oil mixture. It adds a sweetness to the cauliflower.
You can keep leftovers in the fridge, in an airtight container for 3-4 days. Gently reheat leftovers in the microwave, covered, at 50% power.
I always store leftovers in glass containers. That way they can go directly from the refrigerator to the microwave. Glass containers can also be used to freeze food items.
Serving Suggestions
As a main course along with a side dish you bake in the same oven such as…
Maple Mustard Brussels Sprouts
As a side dish to meat, poultry or fish such as…
Quick & Easy Skillet Salmon
Tools you will need for this recipe
A sharp knife: I find a non-serrated blade works best. A serrated blade tends to crumble the cauliflower.
A baking sheet: if you want to bake directly on the pan, get one that is super easy clean up, otherwise you can place parchment paper on the pan.
Food storage containers: As always, I recommend glass containers for leftovers. They can go from refrigerator or freezer to microwave or oven. You never want hot food in plastic containers. Harmful chemicals can release into the food. These chemicals, including BPA and phthalates, can pose health risks.
If you do not have these tools on hand, click on the links below to be taken to each product on Amazon.
Sharp knife
Baking sheet
Food storage containers
More Cauliflower Recipes
Creamy Mashed Cauliflower
Crispy Cauliflower Bites
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Recipe Card
Roasted Cauliflower Steaks
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Fresh Dill chopped
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Sea Salt
- 2 heads Cauliflower medium, cut into 3/4 inch slices
Instructions
- Pre-heat oven to 425 degrees F. Line baking sheet with parchment paper.
- In a small bowl, whisk together oil, dill, paprika, garlic powder, and salt. Brush the mixture evenly onto both sides of cauliflower slices.
- Arrange the cauliflower steaks on the baking sheet and bake for 15 minutes. Flip and bake for additional 10 minutes or until browned and fork tender.
