RECIPE CARD: Roasted Cauliflower Steaks with Gremolata (PRINTABLE)
Tender on the inside with beautifully caramelized edges, these roasted cauliflower steaks are topped with a fresh parsley gremolata for a simple yet satisfying plant-based meal.
Servings: 4 Servings
Calories: 300kcal
Ingredients
Gremolata
- 1 small bunch parsley ,washed and dried (about 1 cup loosely packed)
- 1 clove garlic ,minced
- 2 lemons zest
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- Pinch of red pepper flakes (optional)
Roasted Cauliflower Steaks
- 1 large head cauliflower
- 1 tablespoon olive oil
- 2 cloves garlic
- ½ teaspoon sea salt
- ¼ teaspoon pepper
Instructions
Make the Gremolata
- Remove the parsley leaves from the stems until you have about 1 loosely packed cup.
- Finely chop the parsley and combine it with the minced garlic.
- Wash and dry the lemons, then finely zest both directly over the parsley mixture.
- Continue chopping until everything is evenly combined. Stir in the sea salt, black pepper, and red pepper flakes, if using. Set aside.
Roasted Cauliflower Steaks
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Remove the outer leaves and trim the bottom of the stem without removing the core. Stand the cauliflower upright and slice it through the center. Cut each half into two ¾-inch-thick steaks, leaving the core intact to help hold them together. Reserve any loose florets for another recipe.
- In a small bowl, combine the olive oil, minced garlic, sea salt, and black pepper.
- Arrange the cauliflower steaks on the prepared baking sheet. Brush both sides generously with the seasoned oil.
- Roast for 15 minutes, then carefully flip each steak and roast for another 15–20 minutes, or until tender.
- Transfer to serving plates and spoon the gremolata over the top. Serve over fresh greens, or add chickpeas, avocado, and chopped walnuts for a complete meal.
Notes
- Slice the cauliflower about ¾ inch thick for the best texture.
- Roast any loose florets alongside the steaks to avoid waste.
- Spoon the gremolata over the cauliflower just before serving for the freshest flavor.
- Your cauliflower steaks are ready when they:
- Are easily pierced with a fork.
- Have deep golden-brown, caramelized edges.
- Feel tender throughout without becoming mushy.
- Show light browning on both sides with no raw-looking center.
- Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 4servings | Calories: 300kcal | Carbohydrates: 18g | Protein: 6g | Fat: 23g | Sodium: 470mg | Sugar: 5g | Calcium: 70mg | Iron: 2mg