Crispy Roasted Cauliflower Steaks
Gluten-Free, Low-Carb, and Budget-Friendly
Ingredients
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1 Large Head of Cauliflower: Fresh and firm.
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1/4 cup Olive Oil or Melted Butter: For that golden crispness.
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2 cloves Garlic: Minced (or 1 tsp garlic powder).
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1 tsp Smoked Paprika: Gives it that “better than meat” savory depth.
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Salt and Black Pepper: To taste.
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Optional Garnish: Fresh chopped parsley and a squeeze of lemon juice.
Instructions
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Prep the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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Slice the “Steaks”: Remove the outer leaves from the cauliflower but keep the core intact (this holds the steaks together). Slice the head vertically into 3/4-inch thick slabs.
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Seasoning Blend: In a small bowl, whisk together the olive oil (or butter), minced garlic, paprika, salt, and pepper.
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The Coating: Lay the steaks on the baking sheet. Generously brush both sides of each steak with your seasoning blend.
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The Roast: Bake for 25–30 minutes, flipping halfway through. You want the edges to be dark golden brown and the center to be tender when pierced with a fork.
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The Finish: For extra crunch, you can broil them for the last 2 minutes. Sprinkle with fresh parsley and lemon juice immediately before serving.
Why this is a “Win” for your 22+ Day Streak:
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Texture: When roasted at high heat, the cauliflower develops a meaty, satisfying texture that hits those savory cravings perfectly.
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Affordability: This entire meal usually costs less than a few dollars but looks like a gourmet restaurant dish.
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Versatility: You can dip these in the same garlic-lemon sauce shown in your photo for an extra layer of flavor.