Ingredients:
1 large head Cauliflower
3 tablespoons (45ml) Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Smoked Paprika (or regular paprika)
1/2 teaspoon Dried Thyme or Oregano
Salt and Black Pepper to taste
Optional Garnish: Fresh Parsley, Lemon Wedges, Toasted Nuts/Seeds
Directions:
1. Preheat Oven & Prep Cauliflower: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Remove the outer leaves from the cauliflower. Trim the stem end but leave the core intact. Place the cauliflower core-side down on a cutting board. Carefully cut the cauliflower head vertically into 3-4 thick “steaks,” about 1-1.5 inches (2.5-4 cm) thick. (Some outer parts may crumble; you can roast these pieces alongside the steaks).
2. Season Steaks: In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, dried thyme/oregano, salt, and pepper.
3. Coat Cauliflower: Carefully place the cauliflower steaks (and any large florets that broke off) on the prepared baking sheet. Brush both sides of each steak generously with the seasoned olive oil mixture.
4. Roast: Roast for 15 minutes. Carefully flip the steaks using a wide spatula. Roast for another 15-20 minutes, or until the steaks are tender when pierced with a fork and nicely browned and caramelized around the edges.
5. Garnish and Serve: Remove from oven. Garnish with fresh parsley, a sprinkle of toasted nuts/seeds, or serve with lemon wedges for squeezing over, if desired. Serve hot as a main course or side dish.
Recipe Information:
Preparation Time: 10 minutes | Cooking Time: 30-35 minutes | Total Time: 40-45 minutes | Calories per Serving: Approx. 150-200 per steak | Number of Servings: 3-4 steaks
