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- 1 large head of cauliflower - 4 cloves of garlic, finely minced - 1/4 cup extra virgin olive oil - Zest and juice of 1 large lemon - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped Garlic Lemon Roasted Cauliflower Steaks start with a large head of cauliflower. This veggie is the star of the dish. It gives you a great base for flavor. You need four cloves of garlic, finely minced, to bring out a rich taste. The olive oil adds a nice texture and helps the spices stick. You also need the zest and juice of one large lemon. The lemon gives a fresh, bright flavor. For seasoning, smoked paprika adds a warm touch. Ground cumin gives a hint of earthiness. Don’t forget salt and pepper; they enhance every bite. Finally, we will garnish with fresh parsley. It adds color and a hint of freshness. Each ingredient plays a role in making this dish a delight. - Preheat your oven to 425°F (220°C). - Take a large head of cauliflower. Trim the green leaves and cut the stem. - Stand the cauliflower on a cutting board. Slice it into 3/4-inch thick steaks. - You should get about 3 to 4 nice, thick steaks. - Grab a mixing bowl and add 4 cloves of minced garlic. - Pour in 1/4 cup of extra virgin olive oil. - Add the zest and juice of 1 large lemon. - Sprinkle in 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin. - Mix well until all ingredients blend into a smooth marinade. - Use a pastry brush or spoon to coat both sides of each steak with the marinade. - Arrange the coated steaks on a baking sheet lined with parchment paper. - Roast them in the oven for 25-30 minutes. - Flip the steaks halfway through to ensure even cooking. - They should come out golden brown and tender. Flipping your cauliflower steaks is key to even browning. When you turn them halfway, they cook evenly. This gives them a nice golden color. Adjust the roasting time based on how tender you want them. For a softer steak, roast a bit longer. For extra flavor, try adding spices like chili flakes or thyme. You can also boost the taste with herbs like rosemary or oregano. Remember to season generously with salt and pepper. This helps all the flavors stand out in each bite. Serve your cauliflower steaks on a colorful platter for a beautiful display. Add lemon wedges on the side. This not only looks nice but also adds a fresh burst of flavor. A sprinkle of fresh parsley on top makes the dish even more appealing. {{image_4}} You can spice things up by adding chili flakes. This makes the dish hot and exciting. Just sprinkle a pinch on the cauliflower before roasting. If you want a richer taste, try adding cheese. Feta or parmesan cheese melts beautifully on top. It adds a creamy layer that enhances the dish. For those who need gluten-free options, you’re in luck! This recipe is naturally gluten-free. You can enjoy it without worry. If you want to swap out cheese for a vegan option, try nutritional yeast. It gives a cheesy flavor without dairy. Incorporate seasonal vegetables to change things up. Try adding sliced bell peppers or zucchini for color and taste. You can also adjust flavors based on the season. Use herbs like rosemary in fall or fresh basil in summer to brighten the dish. This keeps it fresh and exciting all year round. To keep your roasted cauliflower steaks fresh, store them in an airtight container. This method helps maintain their flavor and texture. Place the container in your fridge. You can keep them for about 3 to 5 days. If you want to eat them later, make sure they cool first before sealing. Reheating roasted cauliflower steaks can be easy. To keep their flavor, I suggest using an oven. Set it to 350°F (175°C). Place the steaks on a baking sheet and heat for about 10-15 minutes. You can also use a microwave, but they may become soft. Heat them for about 1-2 minutes. If you plan to freeze your cauliflower steaks, do it before roasting. Cut them into steaks and freeze them flat on a baking sheet. Once frozen, transfer them to a freezer bag. They can stay good for up to 3 months. When you’re ready to cook, thaw them in the fridge overnight. After thawing, roast them as usual. The total cooking time for garlic lemon roasted cauliflower steaks is about 40 minutes. This includes 10 minutes for prep and 25-30 minutes for roasting. Make sure to flip the steaks halfway for even cooking. I recommend using fresh cauliflower for the best taste and texture. Frozen cauliflower can work, but it may be softer and lack the same flavor. Fresh cauliflower gives you that nice, crispy texture. These steaks pair well with many dishes. You can serve them with a fresh salad, quinoa, or rice. They also go great with grilled chicken or fish. For a fun twist, add a dollop of yogurt or tahini sauce on top. Cauliflower is very healthy! It is low in calories and high in vitamins. It contains fiber, which helps digestion. Plus, it is rich in antioxidants that support overall health. Eating cauliflower can help you feel full and satisfied without extra calories. Roasting cauliflower steaks is simple and rewarding. You learned about the right ingredients, how to marinate, and the best cooking times. I shared tips for enhancing flavor and ideas for serving. You can try different spices or even add cheese. Remember, proper storage keeps your leftovers fresh. Enjoy exploring this versatile vegetable, and don't hesitate to create your own variations. With practice, you'll become a pro at making delicious roasted cauliflower steaks that everyone will love.

Garlic Lemon Roasted Cauliflower Steaks

Discover the delicious flavor of Garlic Lemon Roasted Cauliflower Steaks, a perfect side or main dish that’s easy to make and packed with zesty goodness. With simple ingredients like fresh garlic, lemon, and spices, you'll create a meal that's both healthy and satisfying. Ready in just 40 minutes, these cauliflower steaks are sure to impress.
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Ingredients
  

1 large head of cauliflower

4 cloves of garlic, finely minced

1/4 cup extra virgin olive oil

Zest of 1 large lemon

Juice of 1 large lemon

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Carefully remove the green leaves from the cauliflower head and trim the stem, taking care that the head remains intact. Position the cauliflower upright on a cutting board and slice it into 3/4-inch thick steaks. A large head will yield approximately 3 to 4 beautifully thick steaks.

      In a mixing bowl, combine the minced garlic, olive oil, lemon zest, lemon juice, smoked paprika, ground cumin, and a generous sprinkle of salt and pepper. Whisk these ingredients together until they form a smooth and fragrant marinade.

        With a pastry brush or spoon, generously coat both sides of each cauliflower steak with the garlic-lemon oil mixture, ensuring every surface is well covered to maximize flavor absorption.

          Arrange the cauliflower steaks on the prepared baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes. Be sure to flip the steaks halfway through the cooking time to achieve an even golden-brown color and tenderness.

            Once beautifully roasted, carefully remove the cauliflower steaks from the oven and allow them to cool for a few minutes so they can be handled safely.

              Serve the steaks while hot, garnished with a light sprinkling of finely chopped fresh parsley for a vibrant touch and enhanced flavor.

                - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Consider serving the cauliflower steaks on a colorful platter, with lemon wedges on the side for an extra citrus burst and visual appeal.