Garlic Herb Roasted Cauliflower Steaks

$For these tasty cauliflower steaks, you will need: - 1 large head of cauliflower - 4 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon smoked paprika - Salt and pepper to taste These ingredients come together to create a flavorful dish. The cauliflower acts as the star, while the herbs and spices add depth. Olive oil keeps the steaks moist and enhances the flavors. You can elevate your cauliflower steaks with some simple garnishes. Here are my favorite options: - Fresh parsley, chopped for garnish - Lemon wedges for serving Fresh parsley adds a pop of color and freshness. The lemon wedges give a zesty kick that brightens the dish. A squeeze of lemon right before you take a bite is a game-changer. If you need to switch things up, there are easy substitutions. Here are some ideas: - Use avocado oil instead of olive oil for a different taste. - Try fresh herbs like rosemary and thyme if you have them. - If you want a spicy kick, add a pinch of cayenne pepper. These swaps can change the flavor profile while keeping it delicious. Don't be afraid to experiment and make it your own! {{ingredient_image_1}} To start, take a large head of cauliflower. Remove the outer leaves and trim the stem, but keep the core. This helps the cauliflower hold together. Next, slice the cauliflower into ¾-inch thick steaks. You should get about two to three good steaks from the center. Save any leftover florets for another dish. They are great for soups or stir-fries. In a small bowl, combine four tablespoons of olive oil with four minced garlic cloves. Add one teaspoon of dried thyme and one teaspoon of dried rosemary for a nice herbal touch. Mix in half a teaspoon of smoked paprika. Don’t forget to add salt and pepper to taste. Whisk it all together until well combined. This garlic herb oil will give your steaks amazing flavor. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Place the cauliflower steaks on the sheet. Brush both sides generously with your garlic herb oil mixture. Make sure each steak is well coated. Roast them in the oven for 20 to 25 minutes. Flip the steaks halfway through to ensure even cooking. They should turn golden brown and tender when ready. Once done, let them cool slightly on the baking sheet before serving. To cut cauliflower steaks, start by removing the outer leaves. Keep the core intact. This helps hold the steaks together. Slice the cauliflower head into ¾-inch thick pieces. Aim for 2-3 good steaks from the center. The remaining florets can be used later in soups or salads. Use a sharp knife for clean cuts. Roasting at 425°F (220°C) gives the best results. It creates a golden crust and keeps the inside tender. Brush both sides of the steaks with the garlic herb oil mixture. Don’t skip this step; it adds great flavor. Flip the steaks halfway through cooking. This helps both sides brown evenly. Roast for 20-25 minutes, checking for doneness. For added flavor, consider using other herbs like oregano or basil. A sprinkle of red pepper flakes can add heat. You could also try different oils, such as avocado oil. For a zesty twist, add lemon zest to the herb oil. This brightens the dish and pairs well with the cauliflower. A sprinkle of grated cheese before serving can also enhance the taste. Pro Tips Choose the Right Cauliflower: Look for a firm, heavy head of cauliflower with tightly packed florets for the best texture and flavor. Oil Application: Make sure to coat the cauliflower steaks evenly with the oil mixture to ensure they roast beautifully and don't dry out. Flipping Steaks: Flipping the steaks halfway through roasting helps achieve an even golden color and ensures they cook through without burning. Serving Suggestions: Pair these steaks with a tangy yogurt sauce or tahini dressing for an extra layer of flavor. {{image_2}} This dish is already vegan and gluten-free! The main ingredient, cauliflower, shines here. You can use any oil you prefer. Just ensure it’s plant-based, like avocado oil or grapeseed oil. You can also swap herbs to suit your taste. Feel free to mix up the herbs! Basil, oregano, or dill can add a new twist. You could also use fresh herbs instead of dried ones. Fresh herbs give a brighter flavor. For a kick, try adding cayenne pepper or chili flakes. This will add heat without changing the main dish. Want more depth? Add nutritional yeast to the garlic herb oil. This gives a cheesy flavor that's still vegan. You can also toss in capers or olives for a briny touch. For a sweet contrast, drizzle balsamic reduction over the steaks. Each of these add-ins brings its own unique flavor profile. Experiment and find your favorite mix! To keep leftover cauliflower steaks fresh, let them cool. Once cooled, place them in an airtight container. Store them in the fridge. They will stay good for about 3 to 5 days. If you want to enjoy them later, consider freezing instead. To reheat your cauliflower steaks, use an oven. Preheat it to 350°F (175°C). Place the steaks on a baking sheet. Cover them lightly with foil to keep them moist. Heat for about 10 to 15 minutes, or until warm. You can also use a microwave for quicker reheating. Just place the steaks on a microwave-safe plate. Heat them in short bursts to avoid sogginess. You can freeze cauliflower steaks for longer storage. First, let the cooked steaks cool completely. Then, wrap each steak in plastic wrap. Place them in a freezer-safe bag. Remove as much air as possible before sealing. They can stay in the freezer for up to 3 months. When you are ready to eat, thaw them overnight in the fridge. Reheat as described above for the best results. Yes, you can make garlic herb roasted cauliflower steaks ahead of time. Just prepare the steaks and store them in the fridge for up to two days. You can roast them just before serving. This way, you save time and still enjoy a fresh meal. You can roast many vegetables like carrots, zucchini, and bell peppers. They all work well with the same garlic herb oil mix. Just cut them into even pieces for the best roasting results. Each vegetable adds its own unique flavor to the dish. When the cauliflower steaks turn golden brown and feel tender, they are done. You can test tenderness by poking them with a fork. If the fork goes in easily, they are ready. Keep an eye on them to avoid overcooking. This blog post covered everything you need for garlic herb roasted cauliflower steaks. You learned about key ingredients, step-by-step cooking instructions, and useful tips. I shared variations to suit diets and preferences, plus storage methods to keep leftovers fresh. Remember, cooking is all about creativity and fun. Try new flavors and share your results with friends! Enjoy making this tasty dish again and again.$

Garlic Herb Roasted Cauliflower Steaks

Delicious roasted cauliflower steaks infused with garlic and herbs.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 150 kcal

Ingredients

1 large head cauliflower
4 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon smoked paprika
to taste salt and pepper
for garnish fresh parsley, chopped
for serving lemon wedges

Instructions

Preheat your oven to 425°F (220°C).
Carefully remove the outer leaves from the cauliflower and trim the stem, keeping the core intact.
Slice the cauliflower head into ¾-inch thick steaks. You should get about 2-3 good steaks from the center. The remaining florets can be saved for another dish.
In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, smoked paprika, salt, and pepper.
Place the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides generously with the garlic herb oil mixture.
Roast the steaks in the preheated oven for about 20-25 minutes, flipping halfway through, until they are golden brown and tender.
Once done, remove from the oven and let them cool slightly.
To serve, arrange the steaks on a platter, drizzle with any remaining herb oil from the baking sheet, and garnish with fresh parsley. Serve lemon wedges alongside for a fresh squeeze over the top.

Notes

Serve with lemon wedges for added flavor.

Keyword cauliflower, garlic, herb, roasted, vegan