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Four lemon roasted cauliflower steaks on a white platter with golden caramelized edges, fresh parsley, and lemon zest

Lemon Roasted Cauliflower Steaks with Garlic and Herbs

Golden, caramelized cauliflower steaks marinated in lemon, garlic, and olive oil, roasted at high heat until the edges crisp and the core turns tender.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 1 (about 1 kg) large cauliflower head sliced into 4 steaks, 2 cm thick
  • 4 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice from 1 lemon
  • 1 tsp lemon zest from 1 lemon, added after roasting
  • 3 garlic cloves minced
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.75 tsp fine sea salt
  • 0.5 tsp black pepper freshly ground
  • 3 tbsp fresh flat-leaf parsley roughly chopped, for finishing
  • 0.25 tsp flaky salt optional, for finishing

Method
 

  1. Heat the oven to 220 C / 425 F. Place a large rimmed baking sheet on the middle rack while the oven preheats.
  2. Trim the outer leaves from the cauliflower and cut off the base of the stem so the head sits flat. Slice straight down through the center to cut 4 steaks, each about 2 cm thick. Reserve any loose florets for another use.
  3. Pat the cauliflower steaks dry with paper towels on both sides.
  4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, cumin, sea salt, and black pepper.
  5. Brush the marinade generously over both sides of each steak, making sure the garlic and spices are evenly distributed.
  6. Carefully remove the hot baking sheet from the oven. Lay the steaks flat on the sheet without overlapping. You should hear a sizzle when they make contact.
  7. Roast for 15 minutes until the bottom side is deep golden and the edges show some browning.
  8. Flip each steak carefully using a wide spatula. Roast for a further 10 minutes until the second side is golden and the thickest part of the core yields to a knife with light resistance.
  9. Transfer the steaks to a serving plate. Scatter the lemon zest and fresh parsley over the top. Finish with flaky salt if using. Serve immediately.

Notes

The two outer slices of a cauliflower head are the most prone to crumbling. Handle them gently and use a wide spatula when flipping. If they break, press them back together on the pan and they'll still roast up with good crust.