Description
This 30-Minute Oven-Roasted Cauliflower Steaks recipe offers a delicious and healthy way to enjoy cauliflower as a main dish or side. Seasoned with a flavorful blend of cumin, coriander, garlic, and white pepper, these golden-brown roasted cauliflower steaks are tender on the inside and perfectly caramelized outside. Served with optional creamy sauces like cilantro lime, tzatziki, or sour cream, this dish is simple to prepare and impresses with its bold flavors and satisfying texture.
Ingredients
Scale
Main Ingredients
- 1 large cauliflower head, or two smaller
- 1 Tablespoon ground cumin
- ½ teaspoon white pepper
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- 1 teaspoon fine sea salt
- 3-4 Tablespoons extra virgin olive oil
- Cilantro, for garnish
Optional Sauces to Serve With
- Cilantro Lime Sauce
- Tzatziki Sauce
- Sour Cream or Greek yogurt
Instructions
- Cut the Cauliflower Steaks: Gently tear off any large leaves from the cauliflower stem. Trim the stem slightly to create an even base but do not remove it entirely. Stand the cauliflower upright on its stem and slice off the sides by a couple of inches, leaving a large middle section intact. Set aside the side florets for another use.
- Slice the Steaks: Keeping the cauliflower upright on its stem, carefully cut steaks from the remaining middle section. Depending on the size of the cauliflower, you can get between 2 to 4 steaks. Thicker steaks come from fewer slices, while 3-4 steaks yield moderately sized pieces.
- Prepare for Roasting: Preheat your oven to 425°F (220°C). Mix ground cumin, white pepper, garlic powder, ground coriander, and sea salt in a small bowl. Place the cauliflower steaks on a baking sheet and brush all sides generously with extra virgin olive oil. Sprinkle the spice mixture evenly over the steaks, making sure to coat all crevices.
- Roast the Cauliflower Steaks: Roast the steaks in the preheated oven for 25-30 minutes. Flip them halfway through the cooking time to achieve even caramelization. The steaks are done when they are tender with a fork and have golden brown, caramelized edges.
- Serve: Serve the roasted cauliflower steaks warm with optional sauces such as cilantro lime sauce, tzatziki, sour cream, or Greek yogurt. Garnish with fresh cilantro for a bright, fresh finish. Enjoy immediately.
Notes
- Choose a cauliflower head that is large with tight florets to help keep the steaks intact during cutting.
- You can use the side florets for another dish like cauliflower rice or roasted florets.
- Adjust spices to your taste; add chili powder or smoked paprika for more heat and smokiness if desired.
- Use a sharp knife for cutting steaks to prevent crumbling.
- If you prefer crispier edges, broil for the last 2-3 minutes of roasting time, watching closely to avoid burning.
Nutrition
- Serving Size: 1 steak (approx. 150g)
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
