Ingredients
Cauliflower Steaks and Vegetables
- 1 medium cauliflower head or 2 small heads
- 1 small yellow onion or shallot, thinly sliced
- 1 cup grape tomatoes, sliced in half
- 3 Tablespoons olive oil, divided
- ½ teaspoon garlic powder
- Pinch kosher salt and ground black pepper
- Squeeze fresh lemon juice
- Pinch (1/8 to 1/4 teaspoon) paprika (optional)
- Lemon slices
- Fresh chopped parsley or cilantro
Smoked Paprika Sauce
- ½ to ⅔ cup plain Greek yogurt (or dairy-free yogurt) or cashew cream sauce (adjust to desired thickness)
- ½ teaspoon smoked paprika or sweet paprika
- ¼ teaspoon dried oregano
- 1/2 teaspoon garlic powder (or ½ small garlic clove, minced)
- Kosher salt and ground black pepper, to taste
- 1 teaspoon lemon juice or red wine vinegar
- Water, as needed for thinning
- 1 Tablespoon olive oil (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the cauliflower steaks: Remove the leaves and stem from the bottom of the cauliflower head. Cut through the center lengthwise to create two large halves. Then slice each half into ¾ to 1-inch thick steaks, cutting through the core to keep the slices intact. Each small head will yield about 2–3 steak slices.
- Arrange vegetables on the baking sheet: Place the cauliflower steaks on the prepared baking sheet and scatter the thinly sliced onion and halved grape tomatoes around them. Drizzle one tablespoon of olive oil over the onions and tomatoes for roasting.
- Season the cauliflower steaks: In a small bowl, whisk together 2 tablespoons olive oil, garlic powder, kosher salt, ground black pepper, fresh lemon juice, and optional paprika. Brush this mixture generously over the cauliflower steaks, reserving some for basting during roasting.
- Roast the steaks: Roast the cauliflower in the oven for 11–12 minutes. Carefully flip each steak over, brush the other side with the remaining olive oil mixture, and return them to the oven. Roast for another 10–12 minutes until tender.
- Optional broil for extra char: For a slightly charred finish and blistered tomatoes, switch the oven to broil and cook for an additional 2–4 minutes. Watch carefully to avoid burning.
- Prepare the smoked paprika sauce: In a bowl, whisk together the plain yogurt or cashew cream, smoked paprika, dried oregano, garlic powder (or minced garlic), salt, pepper, and lemon juice. Slowly whisk in olive oil or water to thin the sauce to your desired consistency. Adjust seasonings as needed.
- Plate the dish: Arrange the roasted cauliflower steaks on plates, garnish with the roasted onions and tomatoes.
- Add the sauce and garnishes: Spoon the smoked paprika sauce over the cauliflower steaks or serve it on the side. Garnish with fresh lemon slices and chopped parsley or cilantro, plus a pinch of sea salt if desired.
- Store leftovers: Keep any leftover sauce and cauliflower steaks in an airtight container in the refrigerator for up to 5 days.
Notes
- Cut cauliflower steaks carefully to keep them intact, using a sharp knife for clean slices.
- Use cashew cream as a vegan alternative to Greek yogurt to accommodate dairy-free diets.
- If you prefer more char, broiling at the end enhances flavor but watch the vegetables closely to prevent burning.
- Adjust the thickness of the smoked paprika sauce by adding water or olive oil gradually.
- This dish can be served as a main vegetarian entree or as a hearty side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
