Ingredients
Scale
- For the Cauliflower Steaks:
- 1 large head of cauliflower (about 2 – 2.5 lbs / 900g – 1.1kg)
- 3 tablespoons olive oil (or avocado oil)
- For the Spice Rub & Marinade:
- 2 tablespoons tamari or low-sodium soy sauce (use tamari for gluten-free)
- 1 tablespoon maple syrup (or agave nectar)
- 1 tablespoon balsamic vinegar (optional, for tang and depth)
- 2 teaspoons smoked paprika (sweet or hot, to your preference)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme or oregano (or 1 tsp fresh, chopped)
- ¼ teaspoon turmeric powder (for color and mild earthy flavor)
- ½ teaspoon freshly ground black pepper
- ¼ – ½ teaspoon sea salt (adjust to taste, especially if using regular soy sauce)
- Optional: ¼ teaspoon red pepper flakes for a touch of heat
- Optional: 2 tablespoons nutritional yeast for a cheesy, umami boost
- For Garnish (Optional):
- Fresh parsley or cilantro, chopped
- Toasted sesame seeds or pumpkin seeds
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This also prevents sticking and helps with caramelization.
- Prepare the Cauliflower:
- Wash the cauliflower head thoroughly and pat it dry.
- Remove the tough outer green leaves, leaving any tender inner leaves if desired (they get crispy and delicious when roasted!).
- Trim the very bottom of the stem, but leave the core intact – this is what holds the “steaks” together.
- Place the cauliflower stem-down on a cutting board. Using a large, sharp knife, carefully cut the cauliflower into 3-4 thick “steaks,” each about ¾ to 1-inch thick. Start from the center and work your way out. The outer pieces will likely break into larger florets – don’t worry! These can be roasted alongside the steaks and are just as delicious.
- Mix the Marinade/Spice Rub:
- In a small bowl, whisk together the olive oil, tamari (or soy sauce), maple syrup, balsamic vinegar (if using), smoked paprika, garlic powder, onion powder, cumin, dried herbs, turmeric, black pepper, salt, red pepper flakes (if using), and nutritional yeast (if using). Taste and adjust seasoning if necessary. It should be boldly flavored.
- Coat the Cauliflower:
- Carefully lay the cauliflower steaks and any large florets in a single layer on the prepared baking sheet.
- Using a pastry brush or your hands, generously coat all sides of the cauliflower steaks and florets with the marinade. Ensure they are evenly covered, getting into any nooks and crannies. Let them sit for 5-10 minutes to absorb some of the flavor, if time permits.
- Roast – First Side:
- Transfer the baking sheet to the preheated oven.
- Roast for 15-20 minutes on the first side. The cauliflower should start to become tender and develop some browning on the underside.
- Flip and Roast – Second Side:
- Carefully remove the baking sheet from the oven. Using a wide spatula, gently flip each cauliflower steak and the florets. If you have any remaining marinade, you can brush it on the newly exposed side.
- Return the baking sheet to the oven and roast for another 15-20 minutes, or until the cauliflower steaks are tender all the way through (a knife should insert easily) and nicely caramelized and browned on both sides. The total roasting time will vary depending on the thickness of your steaks and your oven’s temperament.
- Optional Broil for Extra Char (Watch Closely!):
- If you desire a deeper char and crispier edges, you can switch your oven to the broil setting (high) for the last 1-3 minutes of cooking. Keep a very close eye on them, as they can go from perfectly charred to burnt very quickly under the broiler.
- Rest and Serve:
- Once cooked to perfection, remove the cauliflower steaks from the oven. Let them rest on the baking sheet for a couple of minutes before serving. This allows the internal temperature to even out.
- Garnish with fresh chopped parsley or cilantro and toasted seeds, if desired. Serve immediately while warm.
Nutrition
- Serving Size: One Normal Portion
- Calories: 180-250