Roasted Cauliflower 'Steaks'
Thick slabs of cauliflower roast at high heat until the centers turn tender and the edges crisp and caramelize, highlighted by olive oil, garlic, salt, and pepper. Roasted Cauliflower 'Steaks' offer a hearty, savory bite with toasty notes, perfect as a weeknight main or a versatile side that pairs well with grains, sauces, or a bright salad.
- Prep10 mins
- Cook35 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- 2
Set the cauliflower on a cutting board with the stem side facing up; slice vertically into 4 evenly thick steaks. Place the steaks on the prepared baking sheet. Drizzle olive oil over the steaks; season with garlic powder, salt, and black pepper.
- 3
Roast in the preheated oven for 20 minutes, flip with a spatula, and continue roasting until soft in the center and darkened around the edges, about 15 minutes more.
- Calories 92.21 kcal Low Source
- Protein 3.05 g Low Source
- Carbs 6.85 g Moderate
- Total Fat 7.02 g Moderate
- Saturated Fat 1.02 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 394.09 mg Moderate
- Fiber 3.75 g Moderate
- Sugar 3.03 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 26.04 mg Low Source
- Iron 0.53 mg Low Source
- Potassium 230.84 mg Low Source
- Vitamin A 1.63 mcg_rae Low Source
- Vitamin C 71.99 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄