roasted cauliflower steaks recipe

Roasted Cauliflower Steaks – a tasty and easy-to-make main meal or side dish

​The hardest part of making roasted cauliflower is slicing the steaks! This is such an easy and quick recipe that not only looks good but also tastes delicious.

Roasted cauliflower steaks can be served as the main part of your meal with additional sides, or could be used as a side dish. With its layers of flavour: sweet and crispy caramelisation alongside tender cauliflower stems and it benefits from being able to handle a multitude of herb and spice combinations.

Cauliflower steaks can be cooked in an air fryer, a conventional oven, or on a grill. This is a great dish to bring along to get-togethers as it’s cheap, vegan, and gluten-free.

roasted cauliflower steaks recipe

Ingredients

2 heads of cauliflower
2 tablespoons of olive oil
½ teaspoon salt
1/2 teaspoon black pepper
1 teaspoon of paprika
1/2 teaspoon of garlic powder

Method

Start by trimming off the green leaves from the cauliflower head. Then place the cauliflower, stem side up, on a cutting board.
Using a sharp knife, cut into slices around 3/4 inch thick. This means you should get 2 or 3 slices from each cauliflower head.
Slicing the cauliflower will no doubt leave a trail of rogue florets behind. Use these for other dishes, such as cauliflower curry, or simply roast them on their own.
Preheat your oven to 220 degrees C/Fan 200/Gas Mark 7.
In a small bowl, mix together the olive oil, salt, pepper, paprika and garlic powder.
Line a baking tray with parchment paper and place the cauliflower steaks onto the lined tray.
Brush each side of the cauliflower steaks with the olive oil mixture.
Place the baking tray into the oven and roast until the cauliflower steaks turn golden brown. This should take around 10 minutes. Turn over, and return to the oven for another 10 minutes.
If you are grilling, follow the instructions as above: However, after brushing with oil, place on a medium-hot grill and cook for around 5 minutes, then flip over and cook for a further 5 minutes. When the cauliflower steaks are brown and crisp, they are ready to serve.

roasted cauliflower steaks recipe

roasted cauliflower steaks recipe

Vegan and Gluten Free Roasted Caulflower Steaks

Moreish and easy to make vegan and gluten free roasted cauliflower steaks
Course Main Course, Side Dish, starter
Servings 2

Ingredients
  

  • 2 heads of cauliflower
  • 2 tablespoons of olive oil
  • ½ teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon of paprika
  • 1/2 teaspoon of garlic powder

Instructions
 

  • Start by trimming off the green leaves from the cauliflower head. Then place the cauliflower, stem side up, on a cutting board.
  • Using a sharp knife, cut into slices around 3/4 inch thick. This means you should get 2 or 3 slices from each cauliflower head.
  • Slicing the cauliflower will no doubt leave a trail of rogue florets behind. Use these for other dishes, such as cauliflower curry, or simply roast them on their own.
  • Preheat your oven to 220 degrees C/Fan 200/Gas Mark 7.
  • In a small bowl, mix together the olive oil, salt, pepper, paprika and garlic powder.
  • Line a baking tray with parchment paper and place the cauliflower steaks onto the lined tray.
  • Brush each side of the cauliflower steaks with the olive oil mixture.
  • Place the baking tray into the oven and roast until the cauliflower steaks turn golden brown. This should take around 10 minutes. Turn over, and return to the oven for another 10 minutes.
  • If you are grilling, follow the instructions as above: However, after brushing with oil, place on a medium-hot grill and cook for around 5 minutes, then flip over and cook for a further 5 minutes. When the cauliflower steaks are brown and crisp, they are ready to serve.
Keyword cauliflower, easy, gluten free, side dish, vegan, vegetables

roasted cauliflower steaks recipe

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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