Baked cauliflower steaks
Bistecche di cavolfiore al forno
Second course
Thick slices of cauliflower roasted in the oven with cumin, paprika, and garlic: caramelized and flavorful like a veggie steak.
Cauliflower steaks have become one of the most popular vegetarian main courses in recent years. Thickly sliced ​​and roasted at a high temperature, cauliflower develops caramelized, complex flavors that are very different from boiled cauliflower. The steak shape makes them visually appealing and easy to serve. Spices—cumin, smoked paprika, turmeric—add character and color. Served with tahini or spiced yogurt, they're a complete vegetarian main course.
Instructions
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Cut the steaks
Remove the outer leaves of the cauliflower. Using a large knife, cut vertically from the center outward into 2 cm (0.79 in) slices. You'll get 2-3 slices per cauliflower (the rest can be roasted as florets).
Season and roast
30 minMix oil with all the spices and garlic. Brush generously on both sides of each steak. Arrange on a baking pan with parchment paperBake at 220°C (428°F) for 25-30 minutes, turning halfway through, until golden and lightly charred around the edges.
Servants
Serve with tahini sauce, fresh parsley and lemon juice.
Chef's Tips
High temperatures are essential for caramelization: don't lower them. Flip the steaks halfway through cooking for even browning on both sides.
Ingredients
- 2 medium cauliflowers
- (3 tbsp) 3 tablespoons of extra virgin olive oil
- (1 tsp) 1 teaspoon of smoked paprika
- (1 tsp) 1 teaspoon of cumin
- (1 tsp) 1 teaspoon of turmeric
- 2 cloves of garlic minced
- Salt, pepper
- Tahini sauce or spiced yogurt for serving
- Fresh parsley
- Lemon juice
⚠️ Automatic ingredient-based detection. Always check product labels.
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