Thick slabs of cauliflower steak are delicious, well seasoned, and very satisfying. The easiness of this recipe is an added bonus!
Ingredients for 4 portions:
2 medium heads of cauliflower
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon coriander
Preheat oven to 220C degrees Line a large rimmed baking sheet with foil.
Wash the cauliflower heads, trim the outer leaves and remove the core. Slice into 3/4-inch-thick slices. The outer slices will likely fall apart – you can simply roast them with the cauliflower steaks. Plan on getting 3 cauliflower steaks out of each cauliflower head.
Brush both sides of the cauliflower steaks with the olive oil. Sprinkle with the seasonings. Place on the prepared baking sheet and bake 15 minutes.
Carefully turn, and bake 15 more minutes, until browned and fork-tender.
The only challenge here is that when you cut the cauliflower head into slices, some of it will fall apart and turn into florets. That’s why you need two cauliflower heads for this recipe, to account for the slices that fell apart on you.