Ingredients:

  • 1 large head of cauliflower (about 2 lbs / 900g), leaves removed
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon garlic powder (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley, finely chopped (15g)
  • 2 tablespoons fresh mint, finely chopped (10g)
  • 1 lemon, zest and 1 tablespoon juice (15ml)
  • 1 clove garlic, minced
  • 2 tablespoons olive oil (30ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Remove outer leaves from cauliflower. Stand the cauliflower upright and cut two 1-inch thick steaks from the center. The outer pieces will fall apart into florets – save these for roasting alongside the steaks!
  2. In a bowl, toss cauliflower steaks and florets with olive oil, garlic powder, smoked paprika, salt, and pepper. Ensure cauliflower is evenly coated.
  3. Arrange cauliflower steaks and florets in a single layer on the baking sheet. Roast for 30-35 minutes, flipping halfway through, or until tender and golden brown. Check for doneness by piercing the thickest part of the steak with a fork. It should be easily pierced.
  4. While the cauliflower roasts, combine parsley, mint, lemon zest, lemon juice, garlic, olive oil, and red pepper flakes (if using) in a small bowl. Mix well.
  5. Remove cauliflower from the oven and immediately top each steak with a generous spoonful of gremolata. Serve hot.