These roasted cauliflower steaks are seasoned to perfection with a savory mix of cumin and pepper, and oven-roasted until golden brown and tender with crispy, caramelized edges. Enjoy with a side of potatoes, grains, or additional veggies for a complete vegetarian meal.
Cut the Cauliflower Steaks: Prepare the cauliflower by first gently tearing off any large leaves from the stem. Then, trim the stem, but do not cut it out, we're simply making the bottom level. Then, stand the cauliflower upright on the even stem and cut off the sides of the cauliflower head by a couple of inches, leaving a large middle piece in tact. Set the side florets aside for another use later.
1 large cauliflower head
Keep the cauliflower standing on its stem, and cut the steak pieces. Use your best judgment for how many steaks you'll be able to cut out of the remaining cauliflower head. I generally can get anywhere from 2-4 cauliflower steaks; it just depends on the size of the cauliflower you started with. 2 steaks will result in thicker pieces, and 3-4 generally result in more moderately sized steaks.
1 Tablespoon ground cumin, ½ teaspoon white pepper, 1 teaspoon garlic powder, ½ teaspoon ground coriander, 1 teaspoon fine sea salt, 3-4 Tablespoons olive oil
Preheat oven to 425°F. In a small bowl, combine all spices. Place the steak slices on a baking sheet and brush the sides and tops with olive oil. Sprinkle spice mixture across cauliflower steaks, rubbing in as needed, making sure to get all the crevices!
Roast steaks on a large baking sheet for 25-30 minutes, flipping halfway through. When the steaks are fork-tender and the sides are golden brown and caramelized, they're ready!
They're really good served with a cool, creamy sauce (several linked above) or even a dollop of sour cream or Greek yogurt with a sprinkle of cilantro, too. Enjoy!