Roasted Cauliflower Steaks

Name: Roasted Cauliflower Steaks
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italy
Ingredients: 1 cauliflower (whole); 40 ml of extra virgin olive oil; 3 garlic cloves (crushed); 3 sprigs of rosemary (fresh); 4 g of salt (fine); 2 g of black pepper (ground); 2 g of paprika (sweet); 5 ml of lemon juice

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Thick cauliflower steaks roasted in the oven with olive oil, garlic and rosemary. Crispy on the surface, tender in the center. A simple vegetarian recipe that works in the oven or on the grill.

Total time: 40 min
Prep: 10 min
Cook: 30 min
Difficulty: Easy
Per person: €1.40

By the CookinBreak team

Ingredients 8

servings

Estimated cost €2.80

Equipment

Parchment paper
Baking sheet
Bowl
Oven
Cutting board
Kitchen tongs
Knifelarge and very sharp

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 400 °F, conventional (non-fan) setting.

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Remove the leaves from the cauliflower. Cut it into thick 2 to 3 cm slices, keeping the core so the steaks hold together.

Arrange the steaks on a baking sheet lined with parchment paper.

Mix the olive oil, crushed garlic, salt, pepper and paprika.

Brush generously over both sides of the steaks. Add the rosemary.

Roast for , flip gently, then continue cooking for until golden.

Check for doneness: a knife blade should slide easily into the center.

Drizzle with a squeeze of lemon before serving, if desired.

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Goes well with

🎅 Christmas: all recipes

As a starter

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Baked Pear with Gorgonzola and Walnuts

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For dessert

5.0

Panettone

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To drink

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Aperol Spritz

5 minEasy

Nutrition facts

per serving · estimate

180kcal

Protein5 g11%
Carbs12 g26%
Fat13 g63%
Fiber6 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even crispier steaks, steam the cauliflower for 5 min first, dry it thoroughly, then roast. This avoids excess moisture and improves browning 🔥

Freezing : Can you freeze this recipe?

Yes

Once cooked. Up to 2 months in an airtight container. The texture may become softer.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Cut the steaks and prepare the seasoning the day before. Roast the same day for the best texture.

Reheating : How do you reheat it?

Oven (10-15min at 180°C) or air fryer (5-8min at 180°C) to regain crispness. Microwave possible but the texture will be soft.

Variations

Drizzle with a squeeze of lemon before serving.
Add sprigs of rosemary.
Keep the core so the steaks hold together.

Mistakes to avoid

Cutting into florets: slice into thick 2 to 3 cm steaks, keeping the core.
Forgetting to flip: flip gently after 15 minutes.
Not brushing both sides.

Frequently asked questions

Comment faire des steaks de chou-fleur ?

Remove the leaves, cut 2 to 3 cm slices keeping the core, brush both sides with olive oil, garlic, salt, pepper and paprika, add the rosemary and roast for 30 minutes at 200 °C.

Comment les découper ?

Cut the cauliflower into thick 2 to 3 cm slices, keeping the core so the steaks stay whole on the parchment-lined baking sheet.

Comment savoir s'ils sont cuits ?

Flip gently after 15 minutes, continue for 15 minutes until golden, then check that a knife blade slides easily into the center.

Quelle marinade ?

Mix 40 ml of extra virgin olive oil, 3 crushed garlic cloves, salt, pepper and paprika, then add a squeeze of lemon before serving.