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This dish combines my two favorite things, roasting vegetables and intentionally calling vegetables “steak.” Hope you enjoy this fun twist on roasted cauliflower. Click here for a few pointers on how to achieve the perfect roasted texture.

Smoky Southwest Cauliflower Steaks

Ingredients

1 head of cauliflower

3 tbsp olive oil

1 tsp Garlic powder

1/2 tsp Chili powder

1 tsp Cumin

Salt & Pepper

Steps

1. Slice cauliflower into 1 1/2 inch thick slices. Set aside. Pre-heat your oven to 450°F.
2. In a small bowl, mix the spices and oil together.
3. Pat cauliflower slices dry with a paper towel or kitchen towel. Leaving moisture the surface of the cauliflower will result in a limp cauliflower instead of a crisp crust around the “steaks.”
4. Brush the spicy oil mixture onto each slice. If you don’t have a kitchen brush, then gently massage the oil onto the cauliflower slices.
5. Place on a baking sheet or cast iron pan, bake for 12 minutes on each side.
6. Finish with cilantro for a bite of freshness!

Teriyaki Glazed Cauliflower Steaks

Ingredients

1 head of cauliflower

2 tbsp olive oil

1/2 tsp salt

1/3 tsp pepper

1/2 tsp garlic powder

1/4 cup Teriyaki sauce (homemade if you’re fancy)

Steps

1. Slice cauliflower into 1 1/2 inch thick slices. Set aside. Pre-heat your oven to 450°F.
2. Brush olive oil onto the cauliflower slices and season to taste with salt, pepper, and garlic powder.
3. Place on a baking sheet or cast iron pan, then bake for 12 minutes on each side.
4. If you choose to make your own teriyaki sauce, as I have, then now is a great time start making that. If you’re using store bought, simply relax until your “steaks” are all done!
5. Remove from the oven and brush the teriyaki sauce evenly over all the cauliflower steaks. Enjoy!