Spiced and Roasted Cauliflower Steak - A Flavorful Vegan Main Dish
Golden and spiced cauliflower steak roasted to perfection with warming spices. A versatile vegan dish perfect as a main or side served with dips like hummus or bean dip. Easy, delicious, and packed with bold flavors!
Ingredients
- 1 medium cauliflower head
- 3-4 tablespoons olive oil
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon tandoori masala/ras-el-hanout/garam masala/fav meat rub
- 1 teaspoon cumin ground
Instructions
- Preheat your oven to 425°F (200°C). Line a large, rimmed baking sheet with parchment paper or a heat-resistant silicone sheet to prevent sticking and ensure even roasting.
- Wash the cauliflower thoroughly under running water and pat it dry. Remove any outer leaves, and carefully trim the bottom of the stem while leaving enough of the core intact to hold the "steaks" together.
- Using a sharp chef's knife, cut the cauliflower head into ¾-inch-thick slices. You should get at least 2-3 full "steaks." The smaller, outer pieces will fall apart—that's normal! Roast these as florets or save them for another dish like a roasted cauliflower soup or salad topping.
- Arrange the cauliflower steaks in a single layer on the prepared baking sheet. Scatter any florets around the edges. Drizzle the olive oil over the cauliflower and use your hands or a brush to ensure even coverage.
- Combine the salt, black pepper, garlic powder, spice blend (tandoori masala, ras-el-hanout, garam masala, or your chosen rub), and ground cumin in a small bowl. Sprinkle half the seasoning mix evenly over the tops of the cauliflower steaks and florets. Flip the steaks carefully, then season the other side with the remaining mixture.
- Roast the cauliflower in the preheated oven for 30 minutes, flipping halfway through to ensure even browning. The steaks are done when they are golden and fork-tender, with slightly crisped edges.
- Serve the spiced cauliflower steaks hot, paired with your favorite dip such as hummus, kidney bean dip, or a creamy tahini sauce. Top with crispy fried onions for added texture and flavor, and garnish with fresh herbs or a drizzle of citrus juice for a burst of freshness.
Notes
For extra crispy edges, increase the oven temperature to 450°F during the last 5 minutes of roasting.
Don’t overcrowd the baking sheet; space allows the cauliflower to roast evenly rather than steam.
Use leftover roasted cauliflower in grain bowls, tacos, or as a pizza topping!
Don’t overcrowd the baking sheet; space allows the cauliflower to roast evenly rather than steam.
Use leftover roasted cauliflower in grain bowls, tacos, or as a pizza topping!
Nutrition
Calories: 136kcalCarbohydrates: 8gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 626mgPotassium: 451mgFiber: 3gSugar: 3gVitamin A: 8IUVitamin C: 69mgCalcium: 38mgIron: 1mg
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