Cauliflower Steaks with Spices (Printable View)

Thick-cut cauliflower steaks roasted with smoky spices and fresh parsley for a vibrant main dish.

# Ingredient List:

→ Vegetables

01 - 1 large head cauliflower

→ Spices & Seasonings

02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground cumin
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Garnish (optional)

08 - 2 tablespoons chopped fresh parsley
09 - Lemon wedges, for serving

# How to Make It:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Remove outer leaves and trim stem, keeping the core intact.
03 - Place cauliflower core side down and cut into ¾-inch thick steaks, reserving any loose florets for another use.
04 - Combine olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper in a small bowl.
05 - Brush both sides of each cauliflower steak generously with the seasoned oil mixture.
06 - Place steaks in a single layer on the prepared baking sheet.
07 - Roast for 15 minutes, flip carefully, then roast an additional 12 to 15 minutes until golden and tender.
08 - Transfer to plates, sprinkle with chopped parsley, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • It transforms a budget-friendly vegetable into something that tastes like you spent hours planning dinner
  • Ready in 40 minutes total, perfect for weeknights when you want something real, not shortcuts
  • Works beautifully on its own or alongside whatever else is on your table that evening
02 -
  • Don't flip your steaks too early or too often—they need that 15 minutes to develop their golden crust. Patience here makes all the difference in texture.
  • The steaks will continue to soften slightly as they cool, so pull them from the oven when they're tender but still have a little resistance when you press them.
03 -
  • Choose a cauliflower head that's tightly packed and feels substantial—loose, flowering cauliflower won't give you solid steaks
  • If your oven runs hot, start checking at 12 minutes on the second side; every oven is different, and you know yours best

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