I love trying creative twists on classic veggies. My recent experiment used fresh cauliflower cut into thick slices oven roasted with olive oil, salt, pepper, garlic powder and paprika to create a dish bursting with flavor. This version of Cauliflower Pesto offers an exciting new approach to plant-based meals.
I love experimenting with simple, bold flavors and this Roasted Cauliflower Steaks recipe is one of my latest finds. I started with one large cauliflower head, cutting it into thick slices so each steak holds its own during the roasting process.
I drizzle each piece with 2 tablespoons olive oil and then sprinkle salt, black pepper, garlic powder, and paprika over them. The result is a dish that screams hearty and satisfying even though its plant based.
I’ve even tweaked it with a bit of cauliflower pesto to give it an extra depth that reminds me of those times when I first discovered trendy Pesto Roasted Cauliflower ideas online. This isn’t your basic veggie dish its a Resep Vegan twist that brings an Idee Pasto Sano element into play.
I’m telling you its a fun and simple dish to whip up for any day you want something that tastes great without a lot of fuss.
Why I Like this Recipe
I really love making these cauliflower steaks for a bunch of reasons. First, I love how simple and easy it is to prep everything. Cutting the cauliflower into thick slices makes it really fun to work with and the flavors really soak in. Second, I like that the spices are basic but give a ton of flavor without overpowering the natural taste of the vegetable. Third, its super healthy and low carb which makes me feel good about eating it even when I’m craving something hearty. Fourth, I enjoy that the whole process makes my kitchen smell amazing and it’s a great way to mix up my plant-based meals.
The recipe itself is straightforward: you start by tossing thick, hearty cauliflower steaks with olive oil, salt, pepper, garlic powder and paprika before getting them oven roasted until they’re perfectly browned and tender. It ain’t fancy cooking but it really delivers on taste and satisfaction.
Ingredients
- A low-carb, fibre-rich cauliflower provides essential vitamins and adds a hearty, nutritious feel.
- Premium olive oil supplies healthy fats that help absorb vitamins and boost the flavor overall.
- Basic salt is used to intensify natural flavors and bring out the dish crisp roasted taste.
- Freshly ground black pepper adds subtle heat and nicely compliments the cauliflower’s tender texture.
- Garlic powder brings bold savory notes that deepen the course flavor with a bit of rustic charm.
- Paprika offers smoky warmth and vibrant color making the dish look appetizing and inviting.
- Combined these ingredients create a balanced meal with low calories, healthy fats and robust flavors.
Ingredient Quantities
- 1 large cauliflower head, cut into thick slices or steaks
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
How to Make this
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Rinse the cauliflower head and remove any rough outer leaves.
3. Cut the cauliflower into thick slices or steaks, trying to keep them even so they roast uniformly.
4. Lay the cauliflower steaks on the baking sheet in a single layer with a little space between each piece.
5. Drizzle the olive oil all over the steaks, making sure both sides get a bit.
6. Sprinkle the salt, black pepper, garlic powder, and paprika evenly on top of each steak.
7. Use your hands or a spatula to gently press the seasoning into the cauliflower so they stick well.
8. Roast the steaks in the oven for about 25-30 minutes, flipping them halfway through so both sides get browned.
9. Check that they’re tender by poking with a fork; if they need more time, roast for another 3-5 minutes.
10. Let the roasted cauliflower rest for a few minutes before serving and enjoy a hearty, flavorful plant-based meal.
Equipment Needed
1. Oven – Preheat it to 425°F
2. Baking sheet – Line it with parchment paper
3. Knife – A sharp one for cutting the cauliflower
4. Cutting board – To safely slice the cauliflower
5. Measuring spoons – For salt, pepper, garlic powder, and paprika
6. Spatula or tongs – For flipping the steaks halfway through roasting
7. Fork – To check if the cauliflower is tender before serving
FAQ
Roasted Cauliflower Steaks Recipe Substitutions and Variations
- Olive oil: You can use avocado oil or coconut oil if thats what you have on hand
- Salt: Sea salt or kosher salt are good alternatives and give a similar flavour
- Black pepper: If you dont like black pepper try white pepper as a substitute
- Garlic powder: Fresh minced garlic works pretty well if you cant find garlic powder
- Paprika: Try smoked paprika for a different kick, but chili powder can also work in a pinch
Pro Tips
1. If you’re finding that the cauliflower isn’t getting as crispy as you would like, try patting it dry really well before oiling and seasoning it. Moisture can keep it from browning properly.
2. Make sure not to overcrowd the baking sheet. When the pieces are too close, they tend to steam each other which can stop them from getting that nice roasted flavor.
3. Experiment with the spices once in a while. Adding a pinch of cumin or turmeric can give your cauliflower a different twist, which might be a fun change if you make it often.
4. For more even cooking, try to cut the cauliflower into uniform thickness. This might sound obvious, but even a small difference in size can mean some pieces end up crisper than others.
Roasted Cauliflower Steaks Recipe
I love trying creative twists on classic veggies. My recent experiment used fresh cauliflower cut into thick slices oven roasted with olive oil, salt, pepper, garlic powder and paprika to create a dish bursting with flavor. This version of Cauliflower Pesto offers an exciting new approach to plant-based meals.
4
servings
122
kcal
Equipment: 1. Oven – Preheat it to 425°F
2. Baking sheet – Line it with parchment paper
3. Knife – A sharp one for cutting the cauliflower
4. Cutting board – To safely slice the cauliflower
5. Measuring spoons – For salt, pepper, garlic powder, and paprika
6. Spatula or tongs – For flipping the steaks halfway through roasting
7. Fork – To check if the cauliflower is tender before serving
Ingredients
-
1 large cauliflower head, cut into thick slices or steaks
-
2 tablespoons olive oil
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1/2 teaspoon garlic powder
-
1/2 teaspoon paprika
Directions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Rinse the cauliflower head and remove any rough outer leaves.
- Cut the cauliflower into thick slices or steaks, trying to keep them even so they roast uniformly.
- Lay the cauliflower steaks on the baking sheet in a single layer with a little space between each piece.
- Drizzle the olive oil all over the steaks, making sure both sides get a bit.
- Sprinkle the salt, black pepper, garlic powder, and paprika evenly on top of each steak.
- Use your hands or a spatula to gently press the seasoning into the cauliflower so they stick well.
- Roast the steaks in the oven for about 25-30 minutes, flipping them halfway through so both sides get browned.
- Check that they're tender by poking with a fork; if they need more time, roast for another 3-5 minutes.
- Let the roasted cauliflower rest for a few minutes before serving and enjoy a hearty, flavorful plant-based meal.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 122kcal
- Fat: 6.8g
- Saturated Fat: 0.7g
- Trans Fat: 0g
- Polyunsaturated: 1.8g
- Monounsaturated: 4g
- Cholesterol: 0mg
- Sodium: 287mg
- Potassium: 750mg
- Carbohydrates: 12.5g
- Fiber: 6.3g
- Sugar: 3g
- Protein: 5g
- Vitamin A: 0IU
- Vitamin C: 100mg
- Calcium: 55mg
- Iron: 1mg