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- 1 large head of cauliflower - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste The star of this dish is, of course, the cauliflower. You want a large, fresh head. Look for firm florets and vibrant green leaves. The olive oil adds richness and helps the spices stick. For spices, I use garlic powder, onion powder, smoked paprika, oregano, and thyme. These create a tasty blend that makes each bite flavorful. Don’t forget the salt and pepper; they balance the dish. - 2 tablespoons freshly chopped parsley - Lemon wedges Fresh parsley adds color and a burst of flavor. The lemon wedges are key. They bring a bright, zesty note that makes the roasted cauliflower even better. You can squeeze the lemon over the steaks right before eating. This simple step takes the dish to a new level. - First, remove the leaves from the cauliflower. - Next, trim the stem so the cauliflower sits flat. - Stand the head upright on a cutting board. - Carefully slice it into 1-inch thick steaks. - Aim for 2-3 steaks, based on the size. - The leftover pieces can be roasted too. - Line a baking sheet with parchment paper for easy cleanup. - In a small bowl, whisk together olive oil and spices. - Add garlic powder, onion powder, smoked paprika, oregano, and thyme. - Mix in salt and pepper to taste until combined. - Brush both sides of the cauliflower steaks with the herb mix. - Drizzle any leftover mixture over the florets on the baking sheet. - Preheat your oven to 425°F (220°C). - Place the baking sheet with cauliflower in the oven. - Roast for 20-25 minutes, flipping halfway through. - Look for golden brown edges and tender steaks. - Once done, remove from the oven and let cool for a minute. - Garnish with freshly chopped parsley and serve with lemon wedges. When picking cauliflower, look for a head that is firm with tight florets. Avoid any with brown spots or soft areas. The size of the cauliflower matters too. For thick, hearty steaks, choose a large head. This way, you can cut thick 1-inch slices that hold up well during cooking. To get even cooking, make sure to space the steaks apart on the baking sheet. This allows hot air to flow around them. Flip the steaks halfway through cooking. This helps both sides brown nicely. Use a spatula to gently turn them. If you notice they are sticking, wait a bit longer before flipping. Plating is key to making your dish eye-catching. Stand the cauliflower steaks upright on the plate. Arrange the florets around them for color and texture. Drizzle leftover herb oil over the steaks. This adds a fresh look and boosts flavor. A sprinkle of parsley on top brings a nice touch. {{image_2}} You can change the flavor of your cauliflower steaks by using fresh or dried herbs. Fresh herbs pack a punch and add bright notes. Try using fresh thyme and parsley for a zesty twist. Dried herbs are easy to use and still tasty. Oregano and thyme work well for a balanced flavor. You might also want to add spices to kick things up. Cumin adds warmth, while chili powder gives a nice kick. Mix and match these spices based on your taste. Just keep in mind how they blend with the herbs. A little can go a long way! Herb roasted cauliflower steaks pair well with many sauces and dips. A tangy tahini sauce or a creamy avocado dip makes a great match. These add depth and taste to the dish. You could also drizzle balsamic glaze for a sweet contrast. For side dishes, think of something light and fresh. A simple green salad or roasted veggies works great. Quinoa or couscous also complements the meal well. Their textures and flavors mix nicely with the cauliflower steaks. Enjoy experimenting with what you have on hand! To keep your herb roasted cauliflower steaks fresh, place them in the fridge. Store them in an airtight container. This helps keep moisture out and flavor in. They will stay good for about 3-5 days. For best results, layer parchment paper between the steaks. This prevents them from sticking together. If you have leftover florets, store them the same way. When you are ready to enjoy your leftovers, reheating is key. The best method is to use an oven or an air fryer. Preheat your oven to 350°F (175°C). Place the steaks on a baking sheet and heat for about 10-15 minutes. If using an air fryer, set it to 300°F (150°C). Heat the steaks for about 5-7 minutes. This keeps them crispy. Avoid using a microwave, as it can make them soggy. Enjoy your tasty cauliflower steaks! Yes, you can make cauliflower steaks ahead of time. To prep in advance, slice the cauliflower into steaks and store them in an airtight container. Keep them in the fridge for up to two days. Brush the herb mixture on just before roasting. This saves time and keeps the flavors fresh. The cauliflower is done when the edges are golden brown and crispy. You can also check if a fork easily pierces the steaks. They should feel tender but not mushy. The perfect roast takes about 20-25 minutes, so watch them closely for the best results. Using frozen cauliflower is not ideal for this recipe. Frozen cauliflower often has a different texture. It can turn mushy when roasted. Fresh cauliflower gives you a nice crispness that makes the dish shine. If you must use frozen, ensure you thaw and drain it well before cooking. In this article, we covered how to prepare delicious cauliflower steaks. You learned about key ingredients like spices and olive oil. I shared step-by-step instructions to help you nail the technique. We also explored tips for storage and reheating to keep your cauliflower tasty. Remember, feel free to get creative with herbs and serving ideas. With these insights, you can make cauliflower steaks that impress. Enjoy your cooking journey!

Herb Roasted Cauliflower Steaks

Experience delicious Herb Roasted Cauliflower Steaks with this easy recipe that will impress your taste buds. With simple ingredients and a few simple steps, you can create a flavorful and healthy dish perfect for any occasion. Learn how to bring out the best in cauliflower by roasting it to perfection, garnished with fresh parsley and zesty lemon. Click through to discover the full recipe and elevate your cooking game!
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Ingredients
  

1 large head of cauliflower

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons freshly chopped parsley (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Remove the leaves from the head of cauliflower and trim the stem so it can sit flat.

      Place the cauliflower head upright on a cutting board and carefully slice it into 1-inch thick steaks. You should get about 2-3 steaks, depending on the size of the cauliflower; the rest will be florets that can be roasted alongside.

        In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, oregano, thyme, salt, and pepper until well combined.

          Brush both sides of the cauliflower steaks generously with the herb mixture. If you have any leftover herb mixture, you can drizzle it over the cauliflower florets.

            Place the cauliflower steaks and florets on the prepared baking sheet in a single layer.

              Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are golden brown and crispy, and the steaks are tender.

                Once done, carefully remove from the oven and let cool for a minute. Garnish with freshly chopped parsley and serve with lemon wedges for a burst of freshness.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 2-3

                    - Presentation Tips: Plate the cauliflower steaks standing upright with florets artfully arranged around them. Drizzle any remaining herb oil over the top for an appetizing finish.