Ingredients
Scale
- 1 large head of cauliflower
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground pepper to taste
- Fresh parsley or cilantro for garnish
- Optional: chili flakes for heat
Instructions
- Start by removing the green leaves from the cauliflower and cutting it into thick slices or steaks, about 1 inch thick using a sharp knife.
- In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Brush this mixture generously over both sides of the cauliflower steaks to coat evenly.
- Preheat your grill or oven to 400°F (200°C). Place the cauliflower steaks on a parchment-lined baking sheet or directly on grill grates.
- Roast or grill for approximately 20-25 minutes, flipping halfway through, until they are golden brown and tender.
- Transfer the cooked cauliflower steaks to a serving platter. Garnish with chopped parsley or cilantro, sprinkle chili flakes if desired, and add a squeeze of lemon juice for extra flavor.
Notes
- If leftovers remain, store in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to preserve crispiness.
- This dish pairs well with roasted vegetables or fresh salads for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetarian Main Course
- Method: Roasting, Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cauliflower steak
- Calories: 150 Kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg