Roasted Cauliflower Steaks


Prep time: 
30 minutes


Roasted Cauliflower Steaks


  • 1 cauliflower
  • 3 tablespoon olive oil
  • coarse salt
  • coarsely ground black pepper


  • Preheat oven to 200 degrees Celsius. Line a baking sheet with aluminum foil.
    Wash the cauliflower and remove the tough outer leaves of the cauliflower and reserve for another recipe. Leave the core (stem) intact. Cut the base so that it can stand up without moving around.
  • In a large nonstick frying pan over medium-high heat, heat olive oil. Working in two batches, add cauliflower steaks, season with salt and pepper, and sear 2 to 3 minutes per side until golden brown (this will create a nice sear).Only turn once as they are a bit delicate. Remove from pan and place on prepared baking sheet. Repeat with remaining cauliflower steaks. You may need to add additional oil between batches.
  • Place cauliflower, base side down, on a work surface. Using a very sharp knife, and starting at top center of cauliflower head, cut down the center of the cauliflower head to divide it in half. Then carefully cut four 3/4-inch thick slices (two off each half). Set cauliflower steaks aside. You can get two (2) large cauliflower steaks and two (2) medium-size cauliflower steaks from the cauliflower head.
  • You can cut the remaining cauliflower florets and brown them with the steaks, or save them for another use.
  • Roast cauliflower, in the oven, approximately 15 to 20 minutes. When the cauliflower steaks are done, remove from heat and transfer cauliflower steaks onto individual serving plates.
  • Notes

    Photo Credit: Jonny Hughes @jonny2love
    Copyright ©2024 Local Greens | Site managed by Natty Web Development