Ingredients:
1 large cauliflower
4 tbsp olive oil
2.5 tsp onion powder
1 tsp garlic powder
1.5 tsp smoked paprika
sea salt to taste (aprox 2 tsp)
US Customary – Metric
Instructions:
Preheat your oven to 400″F. ( I make this in my toaster oven and they come out perfect every time).
cut the cauliflower steaks:
Remove the leaves from around the stem and trim the bottom. Place the cauliflower head on a cutting board with the stem facing upwards. Use a large sharp knife to cut straight through the middle. Slice 1.5 thick steaks, you should be able to cut 4 “steaks” from a large head of cauliflower. Reserve the florets that fall apart to roast together with the steaks or use in soups and mashed potatoes.
In a small dish combine the olive oil, garlic and onion powder together with the smoked paprika.
Brush each cauliflower steak on both sides with the olive oil mixture the sprinkle generously with sea salt and black pepper all over.
Use the remaining of the oil spice mix to brush any lose cauliflower florets and season with salt and pepper.
Place the seasoned cauliflower steaks and florets on a large baking sheet without touching each other (you can line the baking sheet with parchment paper if desired for easy clean up and even use two smaller trays if needed).
Bake in the preheated 400″F oven for 25 to 30 minutes until golden brown and soften to your liking.
Serving suggestions: cashew queso, chimichurri sauce, pesto, avocado sauce, fresh salsa etc…
grilling method:
Place the seasoned cauliflower steaks on a hot grill and cook over medium heat for 5 minutes or so.
Use a spatula and gently flip the steaks and grill another 4 to 5 minutes until the cauliflower is tender to your liking.
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Creative Commons CC BY 3.0
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