1 large head of cauliflower
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional toppings: chopped fresh herbs (parsley, cilantro, or thyme), grated Parmesan cheese, lemon wedges
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Remove the leaves from the cauliflower head and trim the stem so it sits flat on the cutting board.
Carefully slice the cauliflower into 1-inch thick slices, creating “steaks.” Depending on the size of the cauliflower, you’ll usually get 2-3 steaks from one head.
In a small bowl, mix together the olive oil, minced garlic, paprika, cumin, salt, and black pepper.
Brush both sides of each cauliflower steak with the spice mixture, ensuring they are evenly coated.
Place the cauliflower steaks on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through, or until they are tender and golden brown.
Remove the cauliflower steaks from the oven and let them cool for a few minutes.
Serve the roasted cauliflower steaks as a vegetarian main course or a hearty side dish. You can sprinkle them with chopped fresh herbs, and grated Parmesan cheese, or squeeze lemon juice over them for added flavor if desired.
Roasted cauliflower steaks are a delicious and satisfying option for those seeking a plant-based or low-carb meal. They are packed with flavor and have a wonderful texture when roasted to perfection. Enjoy them as a standalone dish or pair them with your favorite sauces or sides for a complete meal!