Thick-cut Cauliflower Steaks (Printable)

Tender, spiced cauliflower steaks roasted to golden perfection, garnished with fresh parsley and lemon.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower

→ Spices & Seasonings

02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground cumin
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Garnish (optional)

08 - 2 tablespoons chopped fresh parsley
09 - Lemon wedges, for serving

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Remove leaves from cauliflower and trim stem while keeping the core intact.
03 - Place cauliflower core side down and cut into ¾-inch thick steaks, yielding 3 to 4 pieces; set aside loose florets for another use.
04 - Combine olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper in a small bowl.
05 - Apply the seasoned oil mixture generously to both sides of each cauliflower steak.
06 - Place the cauliflower steaks in a single layer on the prepared baking sheet.
07 - Bake for 15 minutes, carefully flip the steaks, then continue roasting for an additional 12 to 15 minutes until golden brown and tender.
08 - Transfer to plates, garnish with chopped parsley, and accompany with lemon wedges.

# Cooking Tips:

01 -
  • It feels fancy enough to serve guests, but honestly takes less effort than ordering takeout.
  • The smoked paprika creates this savory depth that makes people forget they're eating vegetables.
  • Once you nail the technique, you can play with toppings and spices to match whatever mood you're in.
02 -
  • Don't skip the parchment paper. I learned this the hard way when I tried to save a step and ended up with stuck, broken steaks that looked like they'd been in a food fight.
  • The flip is crucial—this is where you get two caramelized sides instead of one. Don't chicken out; a confident flip creates the magic.
  • Your oven temperature matters more than you might think. If yours runs hot, start checking at 12 minutes on the second side. If it runs cool, you might need the full 15. Get to know your oven's personality.
03 -
  • Buy your cauliflower at least a day before you plan to cook, which gives it time to rest and means the core will slice more cleanly.
  • If your steaks are thinner in some spots, they might cook faster—don't hesitate to remove them early and keep them warm while the thicker ones finish. You can always return them for a quick crisping if needed.

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