You only need basic ingredients (cauliflower, oil, seasonings), a sheet pan, and an oven. The method doesn’t require complex steps, and flipping halfway gives an even caramelisation. Because it’s simple, it’s perfect for weeknights, for guests, or when you just want a veggie dish that stands out.
Ingredients
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1 large head cauliflower (choose one with a good thick stem)
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2 Tbsp olive oil (or other high‑smoke point oil)
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½ tsp garlic powder
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½ tsp smoked paprika (or regular paprika)
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¼ tsp ground coriander (optional)
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½ tsp kosher salt
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¼ tsp freshly ground black pepper
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Fresh parsley or chives, chopped (for garnish)
Instructions
Step 1: Preheat and prep
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Pre‑heat your oven to 425 °F (≈220 °C).
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Line a large rimmed baking sheet with parchment paper or lightly grease it with oil.
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Remove outer leaves from cauliflower, trim the stem bottom so it sits flat, but keep the core intact so each “steak” holds together.
Step 2: Slice & season
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Cut the cauliflower head into ¾‑inch to 1‑inch (≈2 cm) thick slabs (you’ll get about 2–3 steaks per head; leftover florets can roast alongside). Healthy Recipes Blogs+1
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Pat the slices dry with paper towels—removing excess moisture helps browning. Healthy Recipes Blogs+1
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In a small bowl, mix olive oil, garlic powder, smoked paprika, coriander (if using), salt and pepper. Brush or drizzle this mixture over both sides of the cauliflower steaks.
Step 3: Bake
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Place the seasoned steaks in a single layer on the prepared baking sheet, spacing them slightly for airflow.
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Bake in the pre‑heated oven for 15 minutes.
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Carefully flip each steak with a spatula; optionally drizzle a little more oil or seasoning, then return to oven and bake another 10–15 minutes until golden, caramelised at edges and fork‑tender. Healthy Recipes Blogs+1
Step 4: Serve
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Transfer to a serving plate, garnish with chopped parsley or chives. Serve immediately for best texture.
