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!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 1 head cauliflower, leaves removed
- Olive oil
- 4 cloves fresh garlic, pressed
- 1/8 teaspoon sea salt
- Coarse black pepper, parsley, and onion salt for garnishing, optional
Instructions
- 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”).
- 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 cooking time.
- Carefully remove the baking sheet from the oven, drizzle with leftover olive oil and garlic from the skillet, garnish with desired toppings, and serve while still warm.
