Description
These roasted cauliflower steaks are zesty, comforting, and full of flavor. With lemon, garlic, pepper, and fresh herbs, they make a satisfying plant-based main dish that feels both simple and special.
Ingredients
1 medium to large head of cauliflower
2 tablespoons olive oil
3 garlic cloves, finely minced
Juice of 1 fresh lemon
2 tablespoons pine nuts
1 tablespoon fresh parsley, finely chopped
Freshly ground black pepper, to taste
Salt, to taste
Optional: dairy-free Parmesan-style topping
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the leaves from the cauliflower and trim the bottom of the stem slightly, keeping the core intact.
- Place the cauliflower stem-side down and slice it vertically through the center. From each half, cut a thick slice about one inch wide.
- Arrange the cauliflower slices on the prepared baking sheet. Brush both sides generously with olive oil and sprinkle with minced garlic, salt, and pepper.
- Roast for 30 minutes. Carefully flip the slices, brush the other side with oil, and return to the oven for another 10–15 minutes, until tender and golden on the edges.
- While the cauliflower roasts, toast the pine nuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly. Remove from heat once lightly golden.
- Remove the cauliflower from the oven. If using a dairy-free Parmesan-style topping, sprinkle it over the hot steaks so it softens slightly.
- Finish with fresh lemon juice, extra cracked pepper, toasted pine nuts, and chopped parsley. Serve immediately.
Notes
- Serve with pasta, salad, or bread for a complete meal.
- For grilling, cook over medium-high heat for about five minutes per side.
- Leftovers can be refrigerated for up to three days and reheated gently on the stovetop.
- This recipe is naturally vegan and can be made nut-free by omitting the pine nuts.
- Prep Time: 15 min
- Cook Time: 45 min