Cauliflower is very much back in fashion as a favourite low-carb food. These oven-roasted cauliflower steaks will give your taste buds a workout.
Whether cooking some cauliflower as part of the veggies with the Sunday roast or making a lovely savoury cauliflower cheese it’s important not to overcook it. Cauliflower has a beautiful texture but goes mushy when overcooked.
When cauliflowers are in season they are really good value for money. If you can buy them from a local grower that’s even better.
Oven Roasted Cauliflower Steaks
An easy low carb side dish with a big taste
Ingredients
- 2 medium cauliflower heads
- Olive oil spray
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon coriander
Conversions
Instructions
- Preheat your oven to 220℃/425°F.
- Line a large, rimmed baking sheet with nonstick foil or high-heat-resistant parchment paper and spray it with olive oil.
- Wash the cauliflower heads, remove the outer leaves, and trim the very bottom of the core, keeping the core intact. Slice each cauliflower head into ¾-inch-thick slices. The outer slices will fall apart – simply roast them as florets with the steaks. Plan on getting three steaks out of each cauliflower head.
- Arrange the steaks in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
- Bake the cauliflower slices for 15 minutes. Remove them from the oven, carefully flip them using two wide spatulas, spray them with more oil, and sprinkle them with the remaining spices.
- Return the cauliflower steaks to the oven and bake them until browned and fork-tender, 10-15 more minutes. Serve immediately.
You may also like one of my other favourite recipes …
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Spicy Cauliflower Fritters
These spicy cauliflower fritters with ginger and chilli will give your taste buds a workout.
Check out this recipe