Cauliflower Steaks
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 medium heads cauliflower
- Β½ teaspoon smoked paprika
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
- 2-3 tablespoons olive oil
Method
- Preheat the oven to 400Β°F/200Β°C, and line a baking pan with parchment paper.
- To slice the cauliflower steaks, remove the outer leaves from the head of cauliflower, then cut Β½ inch thick steaks from the center. From two small/medium heads or 1 large head you will have 4 steaks in total. Save the rest for a different recipe.
- Place cauliflower steaks on the sheet pan, and season with paprika, salt, pepper. Drizzle with olive oil, and distribute the seasonings evenly with your hands.
- Roast for 10 minutes, then flip and roast for 15 more minutes or until the cauliflower is cooked through and golden brown on the outside.
- Serve with lemon wedges, and fresh pesto sauce.