Ingredients
Method
- Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper.
- Cut the cauliflower heads into slices, about 3/4 inch thick, and place onto the baking sheet. (You’ll get 2-3 full slices from each head, but the ends will likely fall apart into florets, so you can just use those for another recipe, or roast them on the same sheet pan.)
- In a small bowl, mix together the olive oil, sea salt, ground black pepper, paprika, and garlic powder. Brush the olive oil mixture over the cauliflower steaks on both sides.
- Oven method: Bake cauliflower steaks in the oven for 10 minutes. Flip and bake for another 10-15 minutes, or until tender and browned.Grill method: Preheat the grill over medium heat. Place the cauliflower steaks on the grill, close the lid, and cook for 5 minutes. Flip, cover, and cook for 4-5 more minutes, until tender and browned.
Nutrition
Notes
Cauliflower Selection: I look for the biggest, densest heads of cauliflower I can find.
A tight, heavy head gives you the best, most intact steaks that won't fall apart during cooking.
Slicing Technique: Don't stress if your outer pieces crumble into florets.
I always roast those alongside the steaks, they make a delicious, crispy snack while the main steaks are cooking.
Basting is Key: I use a pastry brush to really work that oil and spice mixture into all the nooks and crannies of the cauliflower.
A simple spoon just doesn't get the same coverage.
Avoid Overcrowding: Give each steak a little breathing room on the baking sheet.
If they're touching, they'll steam instead of getting that beautiful, caramelized crust we're after.
Make Ahead Prep: I often slice the cauliflower steaks and mix the spice oil a day ahead.
Store the slices in the fridge, then just brush and roast when you're ready.
Grill Variation: For the grill, I keep the heat at a steady medium.
If it's too hot, the outside will burn before the inside gets tender.
Serving Idea: I love serving these with a dollop of creamy tahini sauce or a squeeze of fresh lemon juice right before eating.
It brightens up all the smoky, roasted flavors.
