SPICY ROASTED CAULIFLOWER STEAKS

SPICY ROASTED CAULIFLOWER STEAKS

Spicy Roasted Cauliflower Steaks are a flavourful, nutrient-packed dish that brings out the natural sweetness of cauliflower while adding a smoky, slightly spicy depth. The cauliflower is sliced into thick steaks, brushed with olive oil and generously seasoned with smoked paprika, salt and pepper. Roasting at a high temperature creates a beautifully caramelised surface while keeping the inside tender and slightly crisp. This dish is a fantastic plant-based main course, appetiser, or side dish and is perfect for those following vegan, gluten-free, or low-carb diets. With minimal ingredients and a quick prep time, these cauliflower steaks are an easy way to enjoy a hearty, satisfying meal. Serve them with a drizzle of tahini sauce, a squeeze of lemon or a fresh herb garnish for an extra layer of flavour. Perfect for weeknight dinners, dinner parties or healthy meal prep.

RECIPE CATEGORY

Entrée, Side, Appetiser

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Roast, Bake, One-Pot Wonders

OCCASION/HOLIDAY

Family Dinner, Potluck, Thanksgiving, Summer, Picnic, Vegan Feast

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Gluten-Free, Low Carb, High Fibre, Quick and Easy, Healthy

DISH TYPE

Casserole / Gratin, Side

INGREDIENTS

• 50g cauliflower sliced into steaks

• ½ tsp smoked paprika

• 1 tsp olive oil

• Salt and black pepper to taste

• Fresh parsley, lemon zest, tahini drizzle, or chilli flakes (Optional toppings)

FULL NUTRITIONAL INFORMATION

• Calories: 60

• Protein: 2g

• Carbohydrates: 6g

• Fibre: 3g

• Fat: 3g

• Sodium: 10mg

PREPARATION

• Preheat the oven: Set the oven to 220°C (425°F) and line a baking tray with parchment paper for easy cleanup.

• Prepare the cauliflower: Trim the leaves and stem of the cauliflower, but keep the core intact to help hold the steaks together. Slice the cauliflower into thick, even steaks (about 1.5 cm thick) to ensure they cook evenly without falling apart.

• Season the steaks: Place the cauliflower steaks on the prepared baking tray. Brush both sides with olive oil to help them crisp up in the oven. Sprinkle evenly with smoked paprika, salt and black pepper. If desired, add a pinch of chilli flakes for extra heat.

• Roast the cauliflower: Bake for 20-25 minutes, flipping the steaks halfway through. The edges should be golden brown and slightly crispy, while the inside remains tender.

• Garnish and serve: Once out of the oven, let the steaks rest for a minute. Garnish with fresh parsley, lemon zest or a drizzle of tahini before serving. Enjoy hot as a side or main dish.

PREP TIME

5 minutes

COOKING TIME

20-25 minutes

TIPS

• Slice evenly: Cutting the cauliflower into uniform steaks ensures they cook at the same rate and don’t break apart.

• Use high heat: Roasting at a high temperature helps caramelise the cauliflower, bringing out its natural sweetness and enhancing its smoky flavour.

• Flip carefully: When turning the cauliflower steaks halfway through cooking, use a spatula to prevent them from falling apart.

• Customise the spice level: Adjust the amount of smoked paprika or add cayenne pepper for a spicier kick.

• Serve with a sauce: A drizzle of lemon juice, tahini dressing or a dollop of yoghurt-based sauce enhances the flavours beautifully.

VARIATIONS

• Cheesy version: Sprinkle-grated Parmesan or nutritional yeast over the cauliflower before roasting for a cheesy, umami-rich flavour.

• Herb-infused: Add dried oregano, thyme or rosemary for an extra depth of flavour.

• Spicy kick: Mix smoked paprika with cumin and a pinch of cayenne for a more intense, smoky heat.

• Middle Eastern twist: Serve with hummus, pomegranate seeds and a drizzle of tahini for a delicious Mediterranean-inspired meal.

• Make it heartier: Serve alongside quinoa, lentils or a chickpea salad to turn this dish into a complete meal.

PREPPING AND STORAGE

• Refrigeration: Store leftover cauliflower steaks in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 180°C (350°F) for 5-7 minutes to retain crispiness.

• Freezing: While fresh is best, you can freeze roasted cauliflower steaks. Let them cool completely, then store them in a freezer-safe container for up to 2 months. Reheat directly in the oven without thawing.

• Meal prep: Slice and season the cauliflower in advance, storing it in the fridge until ready to roast. This makes it an easy go-to dish for quick meals.