Before the keto diet, I never imagined -- but never imagined -- how much I would eat roasted cauliflower steaks. And, I admit publicly, how much I LOVE IT! Even if you think you don't like this misunderstood vegetable, I'm sure these two recipes will change your mind! I hope you try these two recipes. Let me know.
Ingredients
▢2 heads cauliflower
▢1 teaspoon kosher salt
▢½ teaspoon black pepper
▢½ teaspoon garlic powder
▢½ teaspoon paprika
▢¼ cup olive oil
▢1 teaspoon chopped parsley
Instructions
Adjust oven rack to the lower third position. Preheat to 500ºF (260ºC).
Remove the outer green leaves from the head of cauliflower and trim the stem.
Using a large knife cut the cauliflower in half lengthwise through the center.
Cut a 1 ½-inch thick steak from each half. If the head is large, carefully cut one more steak from each of the cut sides.
Repeat the process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.
Place cauliflower steaks on a rimmed baking sheet.
In a small bowl mix together salt, pepper, garlic powder, and paprika.
Drizzle olive oil on both sides of each cauliflower steak.
Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks, about ¼ teaspoon per side.
Tightly cover the baking sheet with foil and bake for 5 minutes.
Remove the foil from the cauliflower and roast for 10 minutes.
Gently flip the cauliflower steak and roast until a golden-brown crust forms on both sides, about 6 to 8 minutes.
Transfer to a serving platter and garnish with parsley.
