Smoky Paprika Roasted Cauliflower Steaks

• 1 large head cauliflower
• 3 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of ½ lemon
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 425°F.
2. 2 Cut the cauliflower into 1-inch thick steaks, trimming off any loose florets.
3. 3 In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
4. 4 Brush both sides of each cauliflower steak with the spice mixture.
5. 5 Place steaks on a parchment-lined baking sheet.
6. 6 Roast for 20 minutes, flip, and roast for another 10-15 minutes until edges are browned and tender.
7. 7 Remove from oven and drizzle with lemon juice.
8. 8 Garnish with chopped parsley before serving.

Equipment

• Baking sheet
• Parchment paper

Variations

• Add crumbled feta cheese or a tahini drizzle for extra flavor.

Substitutions

• If you don’t have smoked paprika, use regular paprika with a pinch of liquid smoke.

Pairings

• Grilled chicken skewers
• Garlic herb roasted potatoes

Nutrition

Tips

• For extra crispiness, broil the steaks for 1-2 minutes at the end, watching closely to avoid burning.
• Serve immediately for the best texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to restore crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Pair with a quinoa salad or roasted sweet potatoes for a complete meal.

FAQ