Imagine delicious, well-seasoned, creamy roasted cauliflower. Now imagine it in the form of thick, steak-like slabs.
Thick slabs of cauliflower steak are delicious, well seasoned, and very satisfying. They work well as the main course or as a side dish.
NGREDIENTS
- 2 medium heads of cauliflower
- Olive oil spray
- 1 teaspoon Diamond Crystal kosher salt divided
- ½ teaspoon black pepper divided
- 1 teaspoon garlic powder divided
- 1 teaspoon paprika divided
- 1 teaspoon coriander divided
INSTRUCTIONS
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Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with foil or parchment paper and spray it with olive oil.
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Wash the cauliflower heads, then remove the outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into ¾-inch-thick slices. The outer slices will fall apart – you can simply roast them as florets together with the steaks. Plan on getting three steaks out of each cauliflower head.
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Arrange the “steaks” in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
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Bake the cauliflower pieces for 15 minutes. Remove from the oven, carefully turn, spray with more oil and sprinkle with the remaining spices, and bake until browned and fork-tender, 10-15 more minutes.
.https://healthyrecipesblogs.com/cauliflower-steaks/
