Roasted Cauliflower Steaks

Thick cauliflower slices are coated in smoked paprika, garlic, cumin, and olive oil, then roasted until tender in the middle and crisp around the edges. Finish with lemon juice, Parmesan, and fresh herbs for a simple, flavorful dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

2 large heads Large cauliflower heads, trimmed

Seasoned Oil

3 tablespoons Extra-virgin olive oil
1 teaspoon Smoked paprika
1 teaspoon Garlic powder
1/2 teaspoon Kosher salt
1/4 teaspoon Freshly ground black pepper
1/4 teaspoon Ground cumin, optional

For Serving

1 tablespoon Lemon juice
2 tablespoons Grated Parmesan, optional
as needed Chopped parsley or cilantro, optional

Method

Step-by-Step

Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil the surface.
Remove the outer cauliflower leaves while keeping each core intact. Cut each head vertically into slices about 1 inch thick, reserving the loose florets for roasting alongside the center steaks.
Stir together the olive oil, smoked paprika, garlic powder, kosher salt, black pepper, and optional cumin.
Brush or rub the seasoned oil over both sides of the cauliflower steaks and all loose florets.
Arrange the cauliflower in a single layer with space between each piece. Roast for 15–18 minutes.
Carefully turn the steaks and florets, then roast for another 10–15 minutes, until the centers are fork-tender and the edges are deeply browned.
For extra browning, broil for 1–2 minutes at the end, watching closely. Finish with lemon juice, optional Parmesan, and chopped parsley or cilantro.

Notes

Keep the cauliflower core attached when slicing so the center steaks hold together. Do not crowd the baking sheet, and store leftovers in the refrigerator before reheating in a hot oven or air fryer to restore some crispness.