Ingredients:

  • 1 large head Cauliflower (approx. 1.2 kg), core intact
  • 3 Tbsp Olive Oil, divided
  • 1 tsp Sea Salt
  • 5 tsp Black Pepper, freshly cracked
  • 5 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 5 tsp Ground Cumin
  • 5 tsp Dried Thyme
  • Pinch Cayenne Pepper (optional)
  • 1 medium Fresh Lemon, zest and juice divided
  • 2 Tbsp Fresh Parsley, finely chopped
  • Flaky Sea Salt, for garnish

Instructions:

  1. Preheat your oven to 220°C (425°F). Line two large baking sheets with parchment paper.
  2. Prepare the cauliflower: Remove any tough outer leaves, but leave the core and stem intact. Place the cauliflower stem-side down and slice down the middle to yield two halves. Slice two thick 'steaks' from the center of each half, aiming for about 1.5 to 2 cm (3/4 inch) thickness. You should have 4 good steaks. Reserve any remaining loose florets.
  3. Prepare the rub: In a small bowl, combine the Smoked Paprika, Garlic Powder, Ground Cumin, Dried Thyme, Cayenne Pepper (if using), Sea Salt, and Black Pepper. Mix well.
  4. Season the steaks: Place the cauliflower steaks flat on the prepared baking sheets. Drizzle 2 Tbsp of the olive oil over the steaks. Generously sprinkle the spice rub mixture over the tops, pressing lightly. Flip and repeat the oil and seasoning process on the other side.
  5. Roast the cauliflower: Distribute the loose florets onto the remaining tray, tossing them lightly with the last tablespoon of olive oil and any leftover seasoning. Ensure no pieces are overlapping. Place both trays into the preheated oven and roast for 15 minutes.
  6. Flip the steaks carefully using a sturdy spatula. Continue roasting for another 10 to 15 minutes, or until the edges are deeply golden brown, caramelized, and fork-tender throughout.
  7. Prepare the drizzle: While the steaks finish, combine the juice and zest of half the lemon, the chopped fresh parsley, and a small drizzle of extra virgin olive oil (about 1 Tbsp) in a small bowl. Season lightly with salt.
  8. Serve: Remove the steaks from the oven and allow them to rest on the tray for 2 minutes. Place onto serving plates, drizzle generously with the Lemon-Herb Finish, and sprinkle with flaky sea salt and a final squeeze of fresh lemon juice for brightness. Serve immediately.