Preheat & prep: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
Slice cauliflower: Cut cauliflower heads into ¾-inch-thick slices. You’ll get 2-3 full slices from each head, with extra florets from the ends. Use the florets for another recipe or roast them alongside the steaks.
1 large head of cauliflower
Season: In a small bowl, mix olive oil, sea salt, black pepper, paprika, cayenne, and onion + garlic powder. Brush the mixture on both sides of the cauliflower steaks.
3 tablespoon olive oil, ½ teaspoon sea salt, ½ teaspoon black pepper, 1 teaspoon paprika , ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 pinch cayenne spice
2 methods:
Oven: Bake for 10 minutes, flip, and bake another 10-15 minutes until tender and golden brown.
Grill: Preheat the grill to medium heat. Place the steaks on the grill, close the lid, and cook for 5 minutes. Flip, cover, and cook 4-5 more minutes until tender and charred. Garnish with parsley and serve!
fresh parsley
