Ingredients
Scale
- 1 Large Head of Cauliflower: The star of the show! Choose a firm, dense head of cauliflower for the best steak-like slices. Larger heads will yield more substantial steaks.
- 3 Tablespoons Olive Oil: Essential for achieving that beautiful golden-brown crispiness. Olive oil helps to conduct heat and adds a rich flavor to the cauliflower. Extra virgin olive oil is preferred for its flavor and health benefits.
- 1 Teaspoon Garlic Powder: Adds a savory, aromatic depth to the cauliflower. Garlic powder is convenient and disperses evenly, ensuring every bite is flavorful.
- 1 Teaspoon Onion Powder: Complements the garlic and adds another layer of savory complexity. Onion powder enhances the overall umami flavor of the dish.
- 1 Teaspoon Smoked Paprika: This is the secret ingredient for that irresistible smoky flavor and vibrant color. Smoked paprika adds depth and warmth that elevates the cauliflower steaks beyond ordinary.
- 1/2 Teaspoon Dried Oregano: Brings a touch of Mediterranean herbiness, adding freshness and aroma. Dried oregano is robust and holds its flavor well during baking.
- 1/2 Teaspoon Salt: Enhances all the flavors and is crucial for seasoning the cauliflower properly. Use kosher salt or sea salt for best results.
- 1/4 Teaspoon Black Pepper: Adds a subtle spice and balances the flavors. Freshly ground black pepper is always preferred for its brighter flavor.
- Optional: Red Pepper Flakes (for a touch of heat): If you like a little kick, a pinch of red pepper flakes will add a pleasant warmth without overpowering the other flavors.
- Optional: Fresh Parsley or Chives (for garnish): Adds a pop of fresh color and a final touch of flavor when serving.
Instructions
- Preheat Your Oven and Prepare a Baking Sheet: Begin by preheating your oven to 400°F (200°C). This high temperature is key to achieving that desirable crispy exterior on the cauliflower steaks. While the oven is heating, prepare a large baking sheet. Line it with parchment paper for easy cleanup and to prevent sticking, or lightly grease it with olive oil. Having the oven preheated and baking sheet ready ensures a smooth and efficient cooking process.
- Prepare the Cauliflower Head: Carefully remove the outer leaves from the cauliflower head. These leaves are edible and can be roasted alongside if you wish, but for this recipe, we’re focusing on the steaks. Next, trim the very bottom of the cauliflower stem, just enough to remove any brown or dry parts, but keep the core intact. This core is essential for holding the “steaks” together.
- Cut the Cauliflower into Steaks: This is the most crucial step to get those beautiful steaks! Place the cauliflower head stem-side down on a cutting board. Using a large, sharp chef’s knife, carefully cut down through the center of the cauliflower to create two thick “steaks” from the middle section. Aim for steaks that are about 1-inch thick. You’ll likely get two good steaks from the center. The outer florets will naturally crumble and can be saved for roasting separately, using in soup, or another recipe – no waste here! If your cauliflower head is exceptionally large, you might be able to get three steaks. The key is to cut through the core, keeping the florets attached to the central stem piece.
- Prepare the Seasoning Mixture: In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper (and red pepper flakes, if using). Ensure all the spices are well combined with the olive oil. This mixture will be brushed onto the cauliflower steaks, infusing them with flavor and promoting crispiness during baking. The olive oil acts as a binder for the spices and helps them adhere to the cauliflower.
- Brush the Cauliflower Steaks with Seasoning: Place the cauliflower steaks on the prepared baking sheet. Using a pastry brush or spoon, generously brush both sides of each cauliflower steak with the olive oil and spice mixture. Make sure to get the seasoning into all the nooks and crannies of the cauliflower florets. Don’t be shy with the seasoning – it’s what gives the steaks their delicious flavor! If you have any leftover seasoning, drizzle it over the steaks.
- Bake the Cauliflower Steaks: Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the cauliflower is tender-crisp and golden brown around the edges. The baking time can vary slightly depending on the thickness of your steaks and your oven. To check for doneness, pierce a steak with a fork – it should be tender but still have a slight bite. Keep an eye on them towards the end of baking to prevent burning, especially around the edges.
- Optional: Broil for Extra Crispiness (Optional but Recommended): For an extra crispy exterior, you can broil the cauliflower steaks for the last 2-3 minutes of baking. Turn the oven to broil (high setting) and carefully watch the steaks. Broiling can quickly brown and crisp the tops, but it can also burn easily, so keep a close eye on them. Broil until they are nicely browned and crispy on top.
- Rest and Garnish (Optional): Once baked to perfection, remove the cauliflower steaks from the oven and let them rest for a minute or two before serving. This allows the juices to redistribute slightly. If desired, garnish with fresh parsley or chives for a pop of color and fresh flavor.
- Serve and Enjoy!: Serve your crispy baked cauliflower steaks immediately while they are hot and at their crispiest. They are delicious on their own as a main course, or alongside your favorite sides. See the “How to Serve” section below for serving suggestions. Enjoy the flavorful, crispy, and surprisingly satisfying cauliflower steaks!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 300
- Fat: 25
- Carbohydrates: 20
- Fiber: 7
- Protein: 7