The added bonus: this hearty recipe is easy to make, and the leftovers are excellent. This cauliflower steak is incredibly flavorful! It’s obviously not a beef steak like New York Strip or ribeye steak, but it’s “meaty,” filling, and satiating, much like other substantial veggies such as grilled portobello mushrooms and grilled eggplant. From start to finish, this easy recipe takes about 40 minutes to make, making it an ideal choice for a weeknight dinner.
Instructions
Recipe Card
Fresh cauliflower: You will need two fresh cauliflower heads for this recipe. Olive oil: I love cooking with this delicious oil. I use olive oil spray for convenience. To season: Kosher salt, black pepper, garlic powder, paprika, and coriander.
Preheat your oven to 425°F. Line a large, rimmed baking sheet with nonstick foil and spray it with olive oil. Wash the cauliflower heads, remove the outer leaves, and trim the very bottom of the core, keeping it intact. Slice each cauliflower head into ¾-inch-thick slices. Bake the cauliflower steaks for 15 minutes. Remove them from the oven, carefully flip them with two wide spatulas, spray them with more oil, and sprinkle them with the remaining spices. Bake them until browned and fork-tender, 10-15 more minutes. That’s why you need two cauliflower heads for this recipe, to account for the slices that fall apart. Plan on getting three steaks out of each cauliflower head. Sometimes, I serve it with fried or poached eggs for a hearty, meatless meal. My favorite way to serve these “steaks” is as a side dish to meat, poultry, or fish. Since I roast them in a 425°F oven, I like to serve them with a main dish I can cook in the same oven, such as Parmesan-crusted chicken, baked salmon, or roasted rack of lamb.
