Roasted Cauliflower Steaks

If you are looking for a delicious excuse to get your vegetables, then look no further than these gluten-free Roasted Cauliflower Steaks! Full of rich olive oil flavor, oregano, garlic, and sea salt, this paleo veggie snack is perfect on its own or as a side dish! 

Sometimes the simplest recipes are the most satisfying. And these Roasted Cauliflower Steaks are no exception. I’m a sucker for roasted cauliflower seasoned with fresh pressed garlic, sea salt, pepper, parsley, and a sprinkle dash of onion salt. 

I’m also a sucker for vegetables that taste like a guilty pleasure. Roasted Cauliflower Steaks are bathed in olive oil and sprinkled with seasonings that disguise just how simple and healthy they are. 

So if you’re in the mood to change up your vegetable game, then dive in and make a batch of Roasted Cauliflower Steaks!

INGREDIENTS FOR ROASTED CAULIFLOWER STEAKS:

Roasted Cauliflower Steaks don’t require a lot of ingredients. Start with cauliflower, olive oil, fresh garlic, and sea salt. Then you can add additional flavors as desired.

• One cauliflower head
• Olive oil or coconut oil
• Fresh garlic
• Sea salt, pepper, dried parsley, and onion powder

HOW TO MAKE ROASTED CAULIFLOWER STEAKS:

Cooking Roasted Cauliflower Steaks isn’t difficult. However, the key is to cook them long enough to get the consistency you want. 

• Remove leaves from the head of cauliflower and make a slice down the middle. With the two halves, cut each one down the middle again so that you now have 4 slices (the “steaks”). You may end up with several little florets. This is totally fine. And two of your steaks may be rounded because they were the edges of the original cauliflower. You can either trim those steaks so they lay flat on the baking sheet, or you can leave as is.
• In a medium skillet, pour enough olive oil into the pan to cover the bottom and add the pressed garlic and sea salt. Add the cauliflower steaks to the skillet without overlapping (work in batches, if necessary), and sauté the steaks for two minutes. Flip each steak over and sauté for another two minutes.
• Transfer to a parchment-lined baking sheet and bake at 350 degrees for about 15 minutes or until cauliflower steaks soften. Rotate the baking sheet about halfway through the cooking time.
• Carefully remove the baking sheet from the oven and serve while still warm. Garnish with coarse black pepper, onion salt, parsley, and any other seasoning, herbs, or spices, as desired.

BEST PRACTICES FOR ROASTED CAULIFLOWER STEAKS:

Below are a few best practices for preparing your own Roasted Cauliflower Steaks.

• When preparing cauliflower steaks (the wedges), don’t remove too much of the stalk. This is what holds the wedges in place and prevents the cauliflower from turning into florets (although you will likely have a few florets break off from the stalk, and that’s totally fine).
• Save any oil and sautéed garlic from the pan and drizzle the mixture over the baked cauliflower steaks just before serving.
• For best results, have a rimmed baking sheet and parchment paper on hand. If you don’t have a rimmed baking sheet to contain the oil, then you can try folding the parchment paper a little to form a creased edge. This will help hold in any oil that may spread during the baking process. Remove the baking sheet carefully after baking so as not to spill any oil in the oven.
• For a crispier texture, broil the cauliflower steaks for about 30 seconds after baking them. Keep an eye on them so as not to burn them.

And now you are the proud preparer of a rich, savory, paleo vegetable recipe! If you’re in the mood for other vegetable sides and snacks, then check out these scrumptious recipes below!

• Crispy-Baked Cauliflower Bites
• The Perfect Crispy Kale Chip Recipe

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