Roasted Cauliflower Steaks
These Roasted Cauliflower Steaks are seared until golden, then finished in the oven for tender centers and crisp edges. Finished with a tangy garlic lemon yogurt sauce, they’re simple and satisfying.
Servings: 3
Calories: 350kcal
Equipment
- Large cast iron skillet
- Baking dish or sheet pan
- Parchment paper
- Mixing bowls
- Knife and cutting board
- Pastry brush or spoon
Ingredients
For the cauliflower
- 1 large head of cauliflower
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the yogurt sauce
- 1 cup full-fat Greek yogurt
- 1 small clove garlic minced
- zest of ½ lemon
- Juice of half a lemon
- 1 tablespoon extra virgin olive oil
- pinch of salt
To garnish
- finely chopped fresh herbs we used parsley and mint
- 2 tablespoons pine nuts lightly toasted
- ¼ teaspoon red pepper flakes
- 2 teaspoons chili oil or olive oil
Instructions
- Preheat oven to 400°F and line a baking dish with parchment paper.
- Remove outer leaves but keep the stalk intact. Slice cauliflower vertically into 1-inch thick steaks.
- Mix olive oil, smoked paprika, cumin, salt, and pepper in a small bowl. Brush mixture evenly over both sides of each cauliflower steak.
- Heat a cast iron skillet over medium-high heat. Cook steaks 3–5 minutes per side until golden and lightly charred. Work in batches if needed.
- Transfer steaks to prepared baking dish, loosely cover with foil, and bake 15 minutes until fork-tender.
- Mix yogurt, garlic, lemon zest, lemon juice, olive oil, and salt in a bowl until smooth.
- Spread yogurt sauce on serving plates, place cauliflower steaks on top, and garnish with herbs, toasted pine nuts, red pepper flakes, and chili oil.
- Serve warm and enjoy immediately.
Notes
- Keep the cauliflower stalk intact so the steaks hold together.
- Use a hot cast-iron skillet to build a flavorful crust before roasting.
- Brush oil directly onto the cauliflower for even seasoning.
- Finish in the oven to soften the stem without losing crisp edges.
Nutrition
Calories: 350kcal | Carbohydrates: 18g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 888mg | Potassium: 1004mg | Fiber: 6g | Sugar: 8g | Vitamin A: 389IU | Vitamin C: 135mg | Calcium: 146mg | Iron: 2mg
