Roasted cauliflower steaks are a visually striking and delicious way to showcase this nutrient-packed vegetable. Thick slices of cauliflower are brushed with a savory blend of olive oil, lemon juice, garlic, turmeric, and spices, then oven-roasted until tender and golden-brown — a flavorful side dish or plant-forward main that’s rich in fiber and antioxidants.
Preheat the oven to 400 degrees F.
Line a baking sheet with unbleached parchment paper.
Whisk dry herbs, garlic, oil and lemon juice together in a small bowl. Make sure all ingredients are incorporated evenly. Set aside.
Next, pull off the outer leaves of the cauliflower and trim the stem. Position the base of the cauliflower down and slice right into the center, to divide it directly in half. Take one half and cut into 1 inch slices, in the same fashion. Do the same with the other half. You should get roughly 4 or 5 “steaks” out of one head.
Place the cauliflower slices down on the sheet. Spoon oil mixture onto each side of steaks and rub in, to saturate each piece.
Roast in oven for 15-20 minutes. Pull steaks out from oven and turn them over. Return to the oven to roast another 15 minutes or until golden with light to medium brown edges. Remove from oven and serve.
