Here’s a comprehensive guide to creating this savory and healthy delight.
Why Cauliflower Steaks Are a Winner
· Health Powerhouse: Low in calories and carbs, but high in fiber, vitamins (C, K, B6), and folate.
· Naturally Versatile: Their mild flavor acts as a perfect canvas for spices, herbs, and sauces.
· Visually Impressive: The “steak” presentation is beautiful and feels substantial.
· Surprisingly Meaty: When roasted properly, they develop a tender, almost creamy interior with beautifully caramelized, crispy edges.
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The Foundation: Classic Savory Roasted Cauliflower Steaks
This is a foolproof base recipe that you can customize endlessly.
Ingredients:
· 1 large, firm head of cauliflower
· 3 tablespoons olive oil (or avocado oil)
· 1 teaspoon smoked paprika (key for depth)
· 1/2 teaspoon garlic powder
· 1/2 teaspoon onion powder
· 1/4 teaspoon cumin (optional, but recommended)
· Salt and freshly ground black pepper to taste
· Fresh lemon juice, for serving
· Fresh parsley or cilantro, chopped, for garnish
Instructions:
1. Prep the Cauliflower: Preheat your oven to 400°F (200°C). Remove the outer leaves from the cauliflower, but leave the core intact—it’s what holds the “steaks” together.
2. Slice the Steaks: Place the cauliflower head stem-side down on a cutting board. Using a large, sharp knife, slice straight down through the center to create one large, 1-inch thick steak. You’ll get 2-3 full steaks from the center. Don’t worry about the loose florets that fall off—toss them in the same seasoning and roast them alongside the steaks as tasty “crumbles.”
3. Season Generously: Brush both sides of each cauliflower steak liberally with olive oil. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Sprinkle this seasoning mix evenly over both sides of the steaks, patting gently to help it adhere.
4. Roast to Perfection: Place the steaks on a parchment-lined baking sheet. Roast for 20-25 minutes. Do not flip yet! You want a good caramelized crust to form.
5. Flip and Finish: Carefully flip the steaks. They should be golden brown on the bottom. Return to the oven for another 10-15 minutes, or until the steaks are tender all the way through when pierced with a fork and beautifully browned on both sides.
6. Serve: Transfer the steaks to a plate. Drizzle with a fresh squeeze of lemon juice to brighten all the flavors and garnish with fresh herbs.
