Just when you thought cauliflower couldn’t possibly do more — after all, it can be rice, mashed potatoes, pizza crust and can essentially morph into just about any carbohydrate you can conceive of — voila! Meet cauliflower steaks.
These are not intended to replace your daily dose of protein, nor do they claim to taste like red meat. What they do offer is something more elegant: a delicious, filling dish that doesn’t require you to cut florets, spiralize stems, pulse into grains or otherwise manhandle this cruciferous vegetable. Simply cut the entire head into four even slices, douse with a flavorful herb sauce, and roast until crispy on the outside and tender on the inside.
Vegetarian cauliflower steaks
4
5 minutes
20 to 25 minutes
25 to 30 minutes
1 large cauliflower
3 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
Heat the oven to 400 F.
Take out the core of the cauliflower, and slice the remaining portion of the cauliflower into four equally thick slices, or steaks.
In a small bowl, combine the olive oil, lemon juice, garlic and spices.
Place the cauliflower steaks onto a baking sheet lined with aluminum foil.
Evenly spread each steak with the spice mixture. Top with salt and pepper.
Bake for 10 minutes and take out of the oven. Flip over each steak, and evenly spread each with the spice mixture.
Continue baking 10 to 15 additional minutes, until the califlower is golden brown and crisp at the edges.
Serve immediately.
