Roasted Cauliflower Steaks

• Main Ingredient: Cauliflower
• Prep Time: 10 mins
• Cook Time: 10 mins
• Serves: 4
• Recipe by: GreenPan

Whether served as a side with grilled chicken or as a vegetarian main with a green salad, our roasted cauliflower steaks couldn’t be simpler. Just 10 minutes of prep and 20 minutes of cook time deliver nutty, subtly spiced cauliflower that’s perfectly crispy and caramelized. Yum!

METHOD:

1. Prepare to bake—Preheat the oven to 425°F (220°C) and get out the GreenPan Reserve Bakeware large non-stick baking sheet.
2. Prep the cauliflower—Remove outer leaves and cut cauliflower heads into slices about 3/4-inch thick (around 2cm). You’ll get about 2 or 3 slices from the center of each cauliflower. The end pieces may fall apart, but go ahead and roast them with the steaks. Place cauliflower slices and any loose bits on the baking sheet.
3. Make the olive oil mix—In a small bowl, add olive oil, paprika, garlic powder, salt, and black pepper. Stir with a fork or small whisk to combine. Brush slices on both sides with olive oil mix, and add a touch of olive oil to any loose cauliflower florets on the pan.
4. Roast the cauliflower—Transfer baking sheet to a preheated oven and roast cauliflower steaks for 10 minutes. Flip steaks (and loose florets), then roast until beautifully browned and tender when pierced with a fork—another 10 to 15 minutes. Serve hot.

Tips

• To slice cauliflower, place on a cutting board stem side up and use a sharp knife to cut into 3/4-inch thick slabs. Any florets that fall off can be roasted alongside cauliflower steaks or saved for salads or stir-fries.
• Wait till you see char on the edges before pulling steaks from the oven. That little bit of extra browning takes roasted cauliflower from so-so to spectacular.

Mix it Up: Ingredient Substitutions

Skip the paprika and garlic powder, and go back to basics with just salt and freshly ground black pepper. Or amp up the spice with a dash of cayenne pepper or sriracha. You do you.

Cauliflower is the perfect blank canvas for all sorts of flavours—try brushing the steaks with BBQ sauce or chimichurri, Romesco or pesto. It’s all good!

Storage & Leftover Suggestions

Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. When freezing, layer steaks between sheets of parchment or waxed paper to keep them from sticking together.

Reheat in the oven (350°F/180°C for about 10 minutes), a skillet (over medium heat for a minute or two per side), or the microwave (on high for 1 minute). Or simply chop up leftover cauliflower to use in salads or stir fries.