Roasted Cauliflower Steak
Easy, simple, and satisfying, these thick slices of cauliflower steak are golden and caramelized, a great main or side dish with plenty of seasoning and serving ideas for customization!
Servings: 3 steaks (roughly)
Ingredients
- 1 large cauliflower head
- 1 ½ tablespoon extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning optional
- Lemon wedges to serve (optional)
Instructions
- Preheat oven to 425℉. Lightly grease a baking sheet.
- Remove any cauliflower leaves. Trim the core if it’s very long, but make sure to leave it intact.
- Starting at one end, cut the cauliflower into 1 inch slices from the top through the core. A large cauliflower typically yields 3-4 steaks and the rest will break into florets.
- Carefully arrange the steaks and florets on the greased baking sheet in a single layer.
- Use a basting brush to brush with olive oil, and sprinkle with salt, pepper, and Italian seasoning.
- Roast for 25-30 minutes, until the bottoms are deep golden brown and they are fork tender.
- Serve with lemon wedges or other garnishes if desired.
Video
Notes
- For more seasoning and garnish ideas, consult my blog post above!
- Using a large head of cauliflower is key. A small/medium head will only yield 1-2 steaks and a bunch of florets.
Nutrition
Serving: 1steak | Calories: 80kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 51mg | Potassium: 507mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 81mg | Calcium: 43mg | Iron: 1mg