If you love roasted cauliflower, you will go crazy for this recipe,  a nice variation that keeps the crunchy, roasted bits on the outside, but provides a bit of a textural contrast in its smooth center.  I found this recipe in the book  “You Can Trust a Skinny Chef”, by Allison Fishman.  Nice cookbook, by the way, full of little tips to reduce the calories of recipes without compromising flavor.  Plus, she’s got a great sense of humor, I love that in a cookbook author. Actually, I love that in anyone!  😉

(adapted from Allison Fishman)

1 head of cauliflower
2 Tbs olive oil
1 tsp fresh lemon juice
salt and pepper to taste
smoked paprika

Heat the oven to 425 F.

Remove the tough outer leaves of the cauliflower.  Cut the base so that it can stand up without moving around.  With a sharp knife, carefully cut slices to have ‘steaks’ that are about 1/2  inch thick.    Lay them without touching on a baking sheet covered with aluminum foil or parchment paper.

In a small bowl, whisk the olive oil and lemon juice.  Brush each side of the cauliflower slices with a very thin coating of the mixture.  Season with salt, pepper, and smoked paprika (or use other spices you like).

Place the baking sheet in the oven and roast for 15 to 20 minutes.  Turn the slices around, and roast for 10 more minutes, or until the edges start to brown.


to print the recipe, click here

(click to enlarge)

Comments:  One head of cauliflower will be enough for two.  If I am not sitting at your dinner table, you might even have a couple of slices leftover. But, if I happen to be your guest, forget it!  I love the stuff…  😉

You can vary the dry spices sprinkled on top, cauliflower goes well with many flavors: curry, cumin, chili pepper, coriander…  just use whatever matches the rest of your meal, and appeals to your taste buds.

ONE YEAR AGO:  Stir-Fried Chicken with Creamed Corn

TWO YEARS AGO:  Puff Pastry for the Party

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26 thoughts on “CAULIFLOWER STEAKS

    • I think I know what happened, Barbara – I’ve subscribed to your blog a looooong time ago, and used my yahoo email, but I shutdown that account over 1 year ago, and switched to gmail. That’s probably the reason. I will re-subscribe


  1. This one is for me Sally! I just happen to love cauliflower. I’f I’ll ever come to your dinner table, make a double portion, ok? roasted, crunchy, spicy, low calories, full of vitamins, … an irresistible dinner dish. If I’ll add a little garlic and olive oil, I think I’l convince Vlad to eat, too (though I think he’ll ask for meat after that, just cauliflower won’t do :))
    Have you ever tried pink or green variety of cauliflower? I wonder if they taste any different…

    ps. you just made my dinner, 5 minutes ago I had no idea what to cook today. Brilliant, thanx!



    • You know, I’ve never tried the different colors, it’s not easy to find where we live, but I’ll make sure to bring some home next time I find them. The purple one is pretty cool!

      hey, if I offer the cauliflower “steak” without a “real steak” for Phil, he is not going to be exactly thrilled either… 😉


  2. I value a sense of humour too – almost, above all else. Roasted cauliflower rocks and I like the preparation here that allows for the crunchy exterior – yumbo! The combination of lemon and paprika sounds gorgeous. Your picture is great Sally – it really captures that crispy, roasted goodness…


  3. I’ve never been a big fan of cauliflower, but I’m thinking I should give it a shot with my own variation of spices. My mom loves cauliflower and used to make it for us as kids, but she’s not a big fan of the same seasonings as me…so maybe that will make a difference. It sure looks good….might be one for me to give another try. 🙂


    • My only problem with cauliflower is the smell it releases while cooking. Every during roasting I feel a bit of an objectionable smell. But, I try to approach it as a cheese – the fact that some cheeses can be very stinky, has very little to do with the way they taste… 😉

      Apart from that, I love it! (my poor Mom, probably cannot believe I turned into a veggie lover after I left her home!)


    • What a nice comment! Thank you! Indeed, it’s a great dish for vegetarians, I should point that to my nieces in Brazil, although as far as I remember they both used to be cauliflower-haters… one never knows, though – people mature! I did… 😉


  4. Sally it looks delicious. I tried Rozanne Gold’s version last night from RS .
    It was divine, roasted with cheese and rosemary. We had it with Carrot Nib Orzo and roast chicken.
    Mary from CTC.


  5. Pingback: Roasted Cauliflower Frittata « Fresh Force

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