You won't get steaks out of the whole head of cauliflower. The most center part of the cauliflower will cut to still be attached as a steak. But that doesn't mean the rest of the cauliflower is to waste. Just roast the remaining cut parts as smaller pieces.
When slicing the head of cauliflower, try to have as much stem included as possible. The stem is what holds the cauliflower into “steaks” or one large slice. You should be able to cut 2 slices that are whole “steaks”.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Servings: 4-6 Servings
Calories: 214kcal
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Ingredients
1head(1)cauliflower(about 2 lbs.-910g) , sliced about 1/2” thick
1/4cup(60ml)vegetable oil
2Tablespoons(30ml)Worcestershire sauce
1/2teaspoon(2.5ml)dried thyme(or herbs of choice)
1/2teaspoon(2.5ml)lemon pepper seasoningor seasoning salt
1/2teaspoon(2.5ml)garlic powder or 3 cloves minced fresh garlic
1/4cup(25g)fresh grated parmesan cheese, or to taste
2Tablespoons(30ml)minced parsley or cilantro
optional - red chili flakes, to taste
Instructions
Set the oven rack in the middle of the oven. Pre-heat oven at 400°F/205°C.
Make the marinade: In bowl, combine oil, Worcestershire sauce, dried herbs, lemon pepper/seasoning salt, garlic powder (or minced garlic), and onion powder. Whisk ingredients together.
Lay cauliflower steaks on a baking sheet pan in a single layer. Brush the marinade on both sides of the cauliflower slices. Sprinkle salt and pepper on cauliflower steaks to taste.
Roast at 400°F/205°C for 20 minutes, or until the bottom side is golden. Gently flip the cauliflower over and then continue roasting for 10-20 or until cooked to your liking.
While the cauliflower is still hot, sprinkle the cheese on right away so the cheese can melt. Or you can place in the tray back in the oven for 1-2 minutes to melt the cheese.
Transfer to a serving dish and top with parsley or cilantro and optional red chili flakes. Enjoy!