Charred Cauliflower Steaks with Lemon-Herb Dressing
Prepare thick-cut cauliflower steaks roasted until deeply charred and tender. This recipe offers a flavorful, grain-free main dish that highlights texture and fresh herbs.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
Scale
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For the Dressing:
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon Dijon mustard
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Remove the outer leaves from the cauliflower head and trim the stem so the head sits flat.
- Carefully cut the cauliflower head vertically into two or three 1-inch thick ‘steaks,’ keeping the core intact to hold the slices together. If the outer pieces break off, roast them alongside the steaks.
- In a small bowl, whisk together the 3 tablespoons of olive oil, smoked paprika, salt, and pepper.
- Brush both sides of the cauliflower steaks generously with the seasoned oil mixture.
- Place the steaks on the prepared baking sheet. Roast for 20 minutes.
- Flip the steaks and continue roasting for another 10 to 15 minutes, or until the edges are deeply browned and the center is fork-tender.
- While the cauliflower roasts, prepare the dressing. Whisk together the lemon juice, 1/4 cup olive oil, minced garlic, parsley, chives, and Dijon mustard in a small bowl. Season with a pinch of salt and pepper.
- Remove the roasted cauliflower from the oven. Arrange the steaks on serving plates.
- Drizzle the lemon-herb dressing evenly over the warm cauliflower steaks before serving.
Notes
- For extra char, place the steaks under the broiler for the last 2-3 minutes, watching closely to prevent burning.
- You can substitute fresh dill for chives if you prefer a different herbal note.
- This dish pairs well with quinoa or farro if you want a grain base.
Nutrition
- Serving Size: 1 steak
- Calories: 280
- Sugar: 8
- Sodium: 450
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 7
- Protein: 6
- Cholesterol: 0