Roasted Cauliflower Steaks

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Seasoned with a blend of spices and served over roasted red pepper pesto, these roasted cauliflower steaks are a bold and flavorful vegetarian dish.

Prep Time10

Cook Time23

Total Time33

Course: Main Dishes

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For cauliflower

1 large cauliflower, leaves removed and bottom stem trimmed
3 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For pesto

1 cup roasted red peppers, oil drained
2 garlic cloves
1/4 cup whole almonds, roasted and unsalted
1/4 cup grated parmesan
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil

For serving

Chopped parsley
Roughly chopped almonds

Instructions

Preheat the oven to 425 degrees F.
Cut the cauliflower head in half. Then slice each of those halves lengthwise into 3/4-inch-thick steaks. (The slices further from the center stem will break apart into smaller pieces, and that is ok.) Arrange them in a single layer on a sheet pan.
In a small bowl, whisk 3 tablespoons olive oil, smoked paprika, cumin, onion powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Drizzle the oil-spice mixture on the cauliflower, brushing it all over, so the cauliflower is well-coated.
Roast for 25-30 minutes, flipping just over halfway through roasting, until the cauliflower is browned on the edges.
For the pesto, combine the roasted red peppers, garlic, almonds, Parmesan, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper in a food processor or blender. Finely chop the ingredients. With the motor running, drizzle in 1/4 cup olive oil through the feeder tube, processing until the pesto is pureed and combined.
To serve, spread pesto on a plate and arrange the cauliflower steaks on top. Sprinkle with parsley and chopped almonds.

Notes

To make this easy recipe vegan, leave out the parmesan from the pesto, or you can use roasted red pepper hummus (or another variety), either store-bought or homemade.

You can make the pesto up to 2 days ahead of time. Store it in the refrigerator in an airtight container. When you preheat the oven for the cauliflower, take the pesto out of the fridge, so it has time to warm up to room temperature.

You can keep leftovers in an airtight container in the fridge up to 3 days. Reheat them in a 350-degree F oven or enjoy them cold with greens as a salad.

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