Cauliflower Steak (Roasted Or Grilled)

Cauliflower Steak (Roasted or Grilled)

Cauliflower Steak is made by slicing a whole head of cauliflower into thick slabs and seasoning them generously before roasting or grilling. The result? A golden, caramelized outside and tender, meaty center. It’s the perfect vegetarian main or elegant side dish — simple, wholesome, and packed with flavor.

Ingredients:

• 1 large head of cauliflower

• 2–3 tablespoons olive oil

• 1 teaspoon garlic powder

• ½ teaspoon smoked paprika (or regular paprika)

• ½ teaspoon ground cumin (optional for a smoky touch)

• Salt and freshly ground black pepper, to taste

• Fresh herbs or lemon wedges for garnish

Instructions:

🔪 Prep the Steaks:

1. Remove leaves and trim stem from cauliflower, leaving the core intact.

2. Slice cauliflower into ¾- to 1-inch thick “steaks” (you’ll get 2–3 full steaks per head, plus florets from the sides).

To Roast:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

2. Place steaks and any loose florets on the sheet. Brush both sides with olive oil and sprinkle with seasonings.

3. Roast for 20–25 minutes, flipping halfway, until golden brown and tender.

To Grill:

1. Preheat grill to medium-high and brush grates with oil.

2. Brush cauliflower steaks with oil and season both sides.

3. Grill for 5–7 minutes per side, or until nicely charred and fork-tender.

 Serving Suggestions:

• Drizzle with tahini sauce, chimichurri, or herbed yogurt.

• Serve over grains like quinoa, couscous, or rice pilaf.

• Top with toasted nuts, pomegranate seeds, or feta for flair.