Cauliflower steaks with paprika and garlic
This recipe features roasted cauliflower steaks seasoned with paprika and garlic, offering a delicious vegetarian alternative. The roasting enhances the natural sweetness while providing a crispy texture.
Cook time 20 min
Prep time 5 min
Ingredients:
1/2 cauliflower1 tbsp olive oil
1 tsp salt
1 tsp paprika
1 tsp garlic powder
Cauliflower steaks with paprika and garlic are a delightful vegetarian option that can be a great substitute for meat. The combination of paprika and garlic powder adds a flavorful kick to the dish, while the roasting process brings out the natural sweetness of the cauliflower. This recipe is simple, delicious, and perfect for any meal.
Instructions:
Preheat your oven to 400°F (200°C). This will ensure it's hot enough to give a nice crispy edge to your cauliflower steaks.
- Remove any green leaves from the half cauliflower. Trim the stem slightly so it sits flat on the cutting board.
- Slice the cauliflower lengthwise into half-inch thick slabs. You should aim for uniform slices to ensure even cooking.
- In a small bowl, mix together the olive oil, salt, paprika, and garlic powder until well combined.
- Lay the cauliflower slices on a baking sheet lined with parchment paper or a non-stick baking mat for easy cleanup.
- Brush both sides of each cauliflower slice with the seasoned olive oil mixture, making sure to coat them evenly.
- Place the baking sheet in the preheated oven. Roast for 20 minutes, then carefully flip the cauliflower steaks using a spatula.
- Continue roasting for an additional 15-20 minutes or until the cauliflower is tender and the edges are golden brown and slightly crispy.
- Remove the cauliflower steaks from the oven and let them cool slightly.
- Transfer to a serving plate garnished with fresh herbs or a squeeze of lemon juice if desired.
Serve your cauliflower steaks as a main dish for a light meal or as a delicious side with your favorite protein or salad.
Enjoy your beautifully roasted cauliflower steaks with paprika and garlic. This versatile dish can be served as a main course or as a side dish. With its robust flavors and healthy ingredients, it's sure to satisfy both vegetarians and meat-lovers alike. Don't forget to experiment with additional herbs and spices to make it your own!
Cauliflower steaks with paprika and garlic FAQ:
Roast the cauliflower steaks for a total of 35-40 minutes. Start by roasting them for 20 minutes, then flip and continue for an additional 15-20 minutes until they're tender and the edges are golden brown.
The cauliflower steaks are done when they are tender and have golden-brown, slightly crispy edges. You can test for doneness by inserting a fork or knife into the thickest part of the steak; it should easily pierce through.
Yes, you can store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, to maintain their crispiness.
You can substitute garlic powder with fresh minced garlic (about 1 clove for every teaspoon of powder) or garlic salt (reduce the added salt accordingly). Keep in mind that this may alter the flavor slightly.
A standard baking sheet (about 18x13 inches) works well for roasting cauliflower steaks. Ensure the steaks are laid out in a single layer without overcrowding to allow for even cooking.
Tips:
- Make sure to cut the cauliflower into thick slices to ensure they hold together during roasting.
- Preheat your oven to 400°F (200°C) for optimal roasting.
- Use a baking sheet lined with parchment paper to prevent sticking and make cleanup easier.
- Brush both sides of the cauliflower steaks with olive oil to ensure even roasting.
- Flip the steaks halfway through cooking for an even texture and golden brown color on both sides.
- If you like a bit of heat, consider adding a pinch of cayenne pepper to the seasoning mix.
Nutrition per serving
2 ServingsCalories 60kcal
Protein 4.44g
Carbohydrates 12g
Fiber 4.71g
Sugar 4.16g
Fat 7g
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