Roasted Cauliflower Steak

Thick slices of golden cauliflower, roasted until perfectly caramelized and infused with aromatic garlic herbs, creating a show-stopping centerpiece with crispy edges and tender centers.

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Prep Time 10

Cook Time 25

Servings: 4

Calories: 140

Ingredients Method Notes

Ingredients

For the Cauliflower Steaks

1 large head cauliflower (about 2-3 pounds)
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper

For the Garlic Herb Seasoning

3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
1 teaspoon smoked paprika
½ teaspoon dried oregano
2 tablespoons lemon juice

Method

Remove leaves and trim the stem of cauliflower, leaving core intact. Place stem-side down and slice into ¾-inch thick steaks from center outward. Pat each steak completely dry with paper towels.
In a small bowl, whisk together minced garlic, chopped parsley, thyme, smoked paprika, oregano, and lemon juice until well combined. Let sit for 5 minutes while oven preheats.
Preheat oven to 425°F (220°C). Brush both sides of each cauliflower steak generously with olive oil, then season with salt and pepper.
Heat a large oven-safe skillet over medium-high heat. Place seasoned steaks in pan and sear for 3-4 minutes without moving, until bottom develops golden crust. Flip gently and sear other side for 3 minutes.
Brush herb mixture over top of each seared steak. Transfer skillet to preheated oven and roast for 15-18 minutes until fork-tender but still holding shape.
Remove from oven and let rest for 2-3 minutes before serving.

Notes

Mix garlic herb seasoning up to 2 days ahead for better flavor. Cut steaks ¾-inch thick to prevent falling apart. Pat cauliflower completely dry before cooking for better browning. Store leftovers in refrigerator for up to 3 days. Reheat in 350°F oven for 8-10 minutes to restore crispiness. Freezing not recommended as it changes texture.