Roasted Cauliflower Steaks are an easy way to turn a simple vegetable into an elegant, low carb side dish.
This is another one of those super quick and super delicious side dishes to add to your list of go-to healthy veggies to make.
Roasted Cauliflower Steaks
Instead of cutting cauliflower into florets and roasting them, simply slice them into “steaks” for an even quicker version.
The same as this Balsamic Roasted Cauliflower, it wants to disappear extremely fast so be ready to serve it so your fingers don’t have time to keep picking. You might just want to cook 2 heads of cauliflower just for that reason.
They are simply seasoned with garlic and oil. Feel free to season them with so much more too. Lemon, parmesan cheese, balsamic, soy sauce, etc.
Be sure to try some of these other easy (and healthy) roasted veggies as well! I guess you could say I have a thing for roasting vegetables!
- Roasted Cabbage
- Roasted Mixed Vegetables
- Garlic Parmesan Roasted Broccoli
- Roasted Butternut Squash
- Balsamic Roasted Brussel Sprouts
- Roasted Carrots
- Roasted Green Beans
- Roasted Potatoes
How to Make Cauliflower Steaks
Preheat the oven to 425 degrees F.
Cut off the cauliflower stems.
Place the head cut-side down and slice into ½ inch thick “steaks”.
Arrange on a baking sheet in a single layer.
Drizzle with olive oil and sprinkle minced garlic and pepper.
Bake for 20 to 25 minutes, turning once after the first 10 minutes.
Roasted Cauliflower Steaks
- 1 or 2 heads of cauliflower
- 1 Tablespoon Coconut oil or olive oil for drizzling
- 2-4 cloves of garlic minced
- Pepper to taste
- Preheat the oven to 425 degrees F.
- Cut off the cauliflower stems.
- Place the head cut-side down and slice into ½ inch thick "steaks".
- Arrange on a baking sheet in a single layer.
- Drizzle with olive oil and sprinkle minced garlic and pepper.
- Bake for 20 to 25 minutes, turning once after the first 10 minutes.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Yum! This looks so simple and delicious!
I’d love it if you shared this at my weekly link party!
April J Harris
What a delicious way to serve cauliflower! It’s such a great vegetable for roasting. Thank you for sharing with us at the Hearth and Soul Hop.
We love roasting cauliflower, it tastes wonderful this way!
Hint I read; using another pan and weighting it down (like brick or something heavy) on top of the cauliflower saves the time of turning and assures browning on both sides. This can also be used for roasting peppers.
Thank you for sharing on the Oh my Heartsie Girls WW this week!
Rhonda @Ramblings of a Southern Girl
Coming from Talk of The Town… I think these will be on tomorrow night’s menu… yummy! Sharing on my Blog FB Page! 🙂 ~Rhonda
So easy, so lish, for sure! I love to roast broccoli the same way!
Thanks for linking up! This is one of my favorite ways to eat not just cauliflower, but so many vegetables! So simple and brings out each veggie’s unique flavor!