Easy Vegan Smoky Roasted Cauliflower Steaks
A delicious and healthy dish that showcases cauliflower with smoky spices, roasted to perfection for a satisfying meal.
Ingredients
Main Ingredients
- 1 large head Cauliflower (about 2 lbs / 900 g) Trimmed
- 3 tablespoons Extra virgin olive oil Can substitute with avocado or coconut oil
- 2 teaspoons Smoked paprika Essential for smokiness
- 1 teaspoon Cumin Alternatively, use coriander
- 1 teaspoon Garlic powder Fresh garlic can also be used
- to taste Salt Adjust based on preference (about 1 teaspoon recommended)
- to taste Black pepper Freshly ground is recommended
- 1 tablespoon Lemon juice Freshly squeezed for best flavor
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and place the oven rack in the middle position.
- Remove the green leaves and trim the stem end of the cauliflower so it sits flat.
- Slice the head into ¾-inch (2 cm) thick steaks, yielding about 2-3 steaks. Roast any broken pieces as florets.
Spice Mix & Roasting
- In a small bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper to make the smoky spice mix.
- Place the cauliflower steaks and loose florets in a large bowl or on a parchment-lined baking sheet.
- Drizzle the spice mix over them and toss or brush to coat evenly.
- Arrange the steaks in a single layer on the baking sheet.
- Roast for 12-15 minutes per side, flipping gently halfway through, until edges are golden brown and crispy and the inside is tender.
- Remove from the oven and immediately squeeze fresh lemon juice over the steaks. Taste and adjust salt if needed.
Notes
Use a sharp knife to slice the cauliflower; ensure all florets are coated with the spice mix for maximum flavor. For extra crispness, broil the cauliflower steaks for a couple of minutes after roasting. Serve immediately for the best texture.