Skip to main content

Roasted Cauliflower Steaks

Slices of cauliflower flavored with garlic and lemon, and roasted until tender and caramelized.
Tree-like shaped browned cauliflower on a platter.
Prep time: 15 minutes
Cook time: 40 minutes
Makes: 6 servings
Nutrition Facts: View label

Ingredients

1 head cauliflower (medium to large)
1 Tablespoon vegetable oil
2 Tablespoons lemon juice
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika (optional)
¼ cup grated cheese (optional)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Preheat oven to 400 degrees F.
  4. Lightly grease a large baking sheet.
  5. Slice cauliflower from top to bottom through the core into 1- to 1 ½- inch thick steaks. Put steaks on the baking sheet along with end pieces, flat side down.
  6. In a small bowl, mix the rest of the ingredients, except cheese.
  7. Spoon on and spread or brush the cauliflower with half the mixture. Roast for 20 minutes.
  8. Remove baking sheet from the oven, carefully turn the steaks and spread the rest of the mixture. Roast for 15 to 20 minutes or until the cauliflower is browned and tender.
  9. Sprinkle with cheese, if desired, and serve.
  10. Refrigerate leftovers within 2 hours.

Notes

  • Try other seasonings such as cumin, oregano and cayenne pepper or basil, thyme and red pepper flakes.
  • Serve steaks topped with tomato or other sauce.
  • Freeze extra lemon juice to use later.
  • To roast florets rather than steaks: In a large bowl, mix all ingredients and pour onto a large baking sheet. Roast 20 to 30 minutes or until browned and tender.

Comments

This is my new favorite way to eat cauliflower! The lemon juice adds a ton of flavor and I chose to try it with paprika and cheese for more of a savory kick! Super easy and delicious :)

You might also like...

Recipes A to Z (without photos)

Stovetop Quinoa
Bowls of cooked quinoa.

Stovetop Quinoa

This grain-like seed is quick to cook and has an earthy flavor that goes well in salads, soups and stews.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Chimichurri
bowl of chimichurri

Chimichurri

This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
1 cup
Tuna Veggie Melt
Plate of english muffins topped with a tuna mix and cheese.

Tuna Veggie Melt

A quick and satisfying meal that uses English muffins topped with melted cheddar cheese.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 Muffin Halves
Sautéed Zucchini
Bowl of zucchini spears.

Sautéed Zucchini

This 4-ingredient recipe is a simple and delicious way to enjoy fresh summer zucchini. Customize by adding your favorite spices!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
3 cups
Crispy Parmesan Baked Fish
Plate of breaded, flakey white fish with slices of lemon.

Crispy Parmesan Baked Fish

Add more fish to your meals with this easy and healthy battered white fish with parmesan and herbs.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
8 Servings
Salsa Macha
Bowl of thin red salsa shown drizzled over chicken and vegetables.

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.