Ingredients
Equipment
Method
Instructions
- Begin by removing the leaves and stem from the cauliflower head. Place the cauliflower head on a cutting board, and using a sharp knife, carefully slice it into two thick steaks, about 1-inch thick. Save any florets that break off for roasting later.
- In a mixing bowl, combine the dairy-free butter, onion powder, sweet smoked paprika, cumin, mustard powder, black pepper, and salt. Mince the garlic cloves and add them to the mixture. Mix until well combined.
- Preheat your oven to 425°F (220°C) or prepare your grill for medium-high heat. Brush both sides of the cauliflower steaks generously with the butter mixture. Make sure to coat the edges as well to maximize flavor.
- If roasting, place the cauliflower steaks on a large baking sheet lined with parchment paper. If grilling, place the steaks directly on the grill grates. Roast or grill for about 20-25 minutes, flipping once halfway through, until the cauliflower is golden brown and tender.
- During the last five minutes of cooking, add the fresh rosemary twigs on top of the cauliflower steaks. This will infuse the dish with a fragrant aroma and enhance the overall flavor.
- Once cooked, remove the cauliflower steaks from the oven or grill. Allow them to cool slightly before serving. You can garnish with additional rosemary if desired. Serve hot, and enjoy your delicious cauliflower steak!
Notes
- For a more intense flavor, consider marinating the cauliflower steaks in the butter mixture for about 30 minutes before cooking.
- Feel free to add vegetables like bell peppers or zucchini to the baking sheet for a complete meal.
- If you prefer a charred flavor, finish the steaks on high heat for a couple of minutes to achieve that grilled effect.
- Pair with a fresh salad or grain for a complete and satisfying meal.