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Oven baked cauliflower steaks.

Baked Cauliflower Steaks

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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 3
Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 large head of cauliflower
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp sea salt plus more to taste
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • Optional: Fresh parsley and lemon zest for garnish

Method
 

  1. Prep: Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
  2. Cut: Remove leaves from cauliflower. Slice the head vertically through the center into 1-inch thick steaks.
  3. Mix: In a small bowl, whisk olive oil, garlic, paprika, oregano, salt, and pepper.
  4. Season: Place steaks on the tray and brush both sides with the oil mixture.
  5. Bake: Roast for 12 minutes, flip carefully, and roast for another 10–13 minutes until edges are charred and golden.
  6. Finish: Drizzle with lemon juice and garnish with fresh herbs before serving.

Notes

  • Selection: Choose a large, dense cauliflower head with a thick central stem; this is the "glue" that prevents the steaks from crumbling.
  • The "Core" Rule: Only the 2–3 slices cut through the center core will remain whole. Roast the leftover florets on the same tray to avoid waste.
  • Dryness is Key: Pat the cauliflower dry after washing. Excess water creates steam, which prevents the edges from getting crispy.
  • High Heat: Do not lower the oven temperature. The high heat (220°C / 425°F) is essential for caramelization and flavor depth.
  • Parchment Paper: Use it to prevent the delicate steaks from sticking to the pan, which helps them stay intact during the flip.
  • Storage: Best served fresh for maximum crispiness. Leftovers can be refrigerated for 3 days and are best reheated in an air fryer or oven (avoid the microwave to prevent sogginess).