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Crispy Baked Cauliflower Steaks

Thick cauliflower slabs roasted at high heat until crispy and golden with smoky paprika, garlic, and oregano for a satisfying vegetarian dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower about 2 to 2.5 lbs
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 pinch red pepper flakes optional
  • 1/4 cup grated Parmesan cheese optional, for extra crisp
  • Fresh parsley chopped, for garnish
  • Lemon wedges for serving

Equipment

  • Large baking sheet
  • parchment paper
  • sharp knife
  • wide spatula
  • Pastry brush or spoon

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Remove outer leaves of cauliflower but keep the stem intact. Place stem-side down and slice vertically through the center into 3/4 to 1-inch thick slabs. You will get 2 to 3 full steaks from the center; save the outer florets that fall off to roast alongside.
  3. In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and red pepper flakes if using.
  4. Arrange cauliflower steaks and loose florets on the prepared baking sheet in a single layer. Brush both sides of steaks generously with the seasoned oil mixture.
  5. Bake for 15 minutes until undersides are golden brown.
  6. Carefully flip steaks using a wide spatula. If using Parmesan, sprinkle it evenly over the top of the steaks.
  7. Bake for another 10 to 15 minutes until edges are dark golden brown and crispy, and the center of the stem is fork-tender.
  8. Transfer to serving plates, garnish with fresh parsley, and serve with lemon wedges for squeezing over the top.

Notes

Storage: Keep leftovers for 2 to 3 days in the fridge. Reheat in a 375°F oven or air fryer to restore crispiness rather than using the microwave. Vegan Option: Omit Parmesan or substitute with nutritional yeast. Flavor Variations: Try curry powder and cumin for Indian-inspired steaks, or chili powder and lime for Mexican style. Za'atar and sumac create a Middle Eastern version. Grilling: Grill over medium-high heat (400°F) for 8 to 10 minutes per side, covered, for extra smoky flavor. Serving Ideas: Serve over hummus, quinoa, or couscous. Top with chimichurri, pesto, or lemon-tahini sauce. Pair with roasted chickpeas for added protein. Pro Tip: Don't crowd the pan. Space out steaks and florets so they roast rather than steam, which prevents crispy edges.