Imagine delicious, well-seasoned, creamy roasted cauliflower. Now imagine it in the form of thick, steak-like slabs.

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

  • Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with foil or parchment paper and spray it with olive oil.
  • 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.
  • 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.
  • 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/

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