Roasted Cauliflower Steaks (Printable)

Thick cauliflower slices oven-roasted with spices to a golden, tender finish for a flavorful dish.

# What You’ll Need:

→ Vegetables

01 - 2 large cauliflower heads

→ Seasonings

02 - 3 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - ½ tsp ground cumin
06 - ½ tsp chili flakes (optional)
07 - ¾ tsp kosher salt
08 - ½ tsp black pepper

→ Garnish (optional)

09 - 2 tbsp chopped fresh parsley
10 - Lemon wedges

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves from cauliflower and trim stem, leaving the core intact.
03 - Place each cauliflower head stem-side down and, using a sharp knife, slice into 1-inch thick steaks. Expect about 2–3 steaks per head; smaller florets may break off—save these for roasting alongside.
04 - Arrange cauliflower steaks and any loose florets on the prepared baking sheet.
05 - In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, chili flakes (if using), salt, and black pepper.
06 - Brush both sides of the cauliflower steaks and florets generously with the seasoned oil mixture.
07 - Roast for 15 minutes, flip the steaks carefully, and roast for another 10–15 minutes until golden brown and tender.
08 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The spice blend creates this smoky, savory crust that makes you forget youre eating cauliflower
  • Its one of those rare dishes that looks impressive but takes almost no active effort
  • The leftovers actually get better, reheating beautifully for lunch the next day
02 -
  • Not every slice will stay intact and thats okay the loose florets are actually the most crispy and flavorful
  • Dont overcrowd the pan or the cauliflower will steam instead of roast, use two sheets if needed
  • The high heat is essential for developing those caramelized edges that make this dish special
03 -
  • Pat the cauliflower steaks dry before oiling them for better caramelization
  • Let the pan heat up in the oven while prepping for a head start on browning

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