Cauliflower Steaks

Thick-cut cauliflower steaks roasted until golden brown on the outside and tender in the center make a deeply satisfying main dish. Seasoned with smoked paprika, garlic, and nutritional yeast, they deliver a rich, savory crunch.

Prep & Cook Time

 * Prep time: 10 mins

 * Cook time: 25 mins

 * Servings: 2 steaks (plus remaining florets)

Ingredients

 * 1 large head cauliflower (heavy and compact)

 * 2 tbsp extra virgin olive oil

 * 1 tsp smoked paprika

 * 1 tsp garlic powder

 * ½ tsp onion powder

 * 1 tbsp nutritional yeast

 * ½ tsp sea salt

 * ¼ tsp cracked black pepper

 * 1 tbsp fresh lemon juice (for serving)

 * Fresh parsley, chopped (for garnish)

 1. Prep the oven and tray

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

 2. Slice into steaks

   Trim the bottom leaves, keeping the central core intact so the steaks hold together. Place the cauliflower core-side down on a cutting board. Cut straight down through the center to create two thick slices (approx. 2.5 cm / 1 inch thick). Save the loose outer florets for roasting alongside or another dish.

 3. Mix the spice rub

   In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, nutritional yeast, salt, and black pepper.

 4. Season generously

   Place the steaks and loose florets on the lined tray. Brush half the spice oil over the top of the steaks, gently flip them over, and brush the remaining mixture on the other side.

 5. Roast until golden

   Roast for 15 minutes. Remove the tray from the oven, carefully flip the steaks with a wide spatula, and roast for another 10–12 minutes until the edges are crispy and deep golden brown, and the core is easily pierced with a fork.

 6. Finish and serve

   Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley right before serving.

Serving Ideas

 * Over a creamy base: Serve over a bed of warm garlic-herbed white bean purée or velvety hummus.

 * Topped with sauce: Drizzle with chimichurri, romesco sauce, or a lemon-tahini dressing.

 * With grains: Pair with warm quinoa, wild rice, or roasted sweet potato wedges.