Roasted Cauliflower Steaks

Instructions

1. Step 1

   Heat the oven to 220°C and line a rimmed baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Remove the outer leaves from the cauliflower, rinse it, and dry it thoroughly. Trim the stem without removing the core, then cut through the center into two steaks about 2.5 cm thick; keep any loose florets for roasting alongside them.

   Ingredients used: 1.0 piece Cauliflower

   Cookware: Chef Knife, cutting board

3. Step 3

   Mix the olive oil, garlic powder, smoked paprika, salt, and black pepper into a seasoned oil.

   Ingredients used: 3.0 gr Garlic Powder, 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 4.0 gr Salt, 2.0 gr Smoked Paprika

   Cookware: small bowl

4. Step 4

   Arrange the cauliflower steaks and loose florets on the prepared baking sheet. Brush the seasoned oil over both sides and exposed edges.

   Cookware: baking sheet, pastry brush

5. Step 5

   Roast until the undersides are deeply golden and the cauliflower begins to soften.

   Timer: 15 min (fixed)

   Cookware: baking sheet

6. Step 6

   Carefully turn the steaks and florets with a wide spatula. Roast until browned and easily pierced through the thickest part with a knife.

   Timer: 12 min (fixed)

   Cookware: baking sheet, Wide spatula

7. Step 7

   Transfer the roasted cauliflower to plates, drizzle with lemon juice, and scatter with parsley. Serve hot.

   Ingredients used: 15.0 ml Lemon Juice, 8.0 gr Parsley

   Cookware: Wide spatula