Lemon Herb Roasted Cauliflower Steaks
Lemon Herb Roasted Cauliflower Steaks
Ingredients
For the Cauliflower Steaks
- 1 cauliflower, large head
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 garlic, cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the cauliflower: Carefully remove the outer leaves from the cauliflower head. With a sharp knife, slice the cauliflower from top to bottom into four 3/4-inch thick 'steaks'. You may have some florets that break off; these can be roasted alongside the steaks.
⏱️ 5 min
- 3
Prepare the marinade: In a small bowl, whisk together the olive oil, fresh lemon juice, chopped parsley, chopped thyme, minced garlic, Dijon mustard, salt, black pepper, and red pepper flakes (if using).
⏱️ 5 min
- 4
Marinate the cauliflower: Arrange the cauliflower steaks and any loose florets on the prepared baking sheet. Generously brush both sides of each cauliflower steak with the lemon herb marinade. Ensure they are evenly coated.
⏱️ 5 min
- 5
Roast the cauliflower: Place the baking sheet in the preheated oven and roast for 15 minutes. Flip the steaks and continue roasting for another 10 to 15 minutes, or until the cauliflower is tender-crisp and beautifully golden brown at the edges.
⏱️ 25 min•🌡️ 400
- 6
Serve immediately as a delicious vegan main course or side dish. Garnish with extra fresh parsley or a squeeze of fresh lemon juice, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Cauliflower Steaks
Ingredients
For the Cauliflower Steaks
- 1 cauliflower, large head
For the Lemon Herb Marinade
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 garlic, cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the cauliflower: Carefully remove the outer leaves from the cauliflower head. With a sharp knife, slice the cauliflower from top to bottom into four 3/4-inch thick 'steaks'. You may have some florets that break off; these can be roasted alongside the steaks.
⏱️ 5 min - 3
Prepare the marinade: In a small bowl, whisk together the olive oil, fresh lemon juice, chopped parsley, chopped thyme, minced garlic, Dijon mustard, salt, black pepper, and red pepper flakes (if using).
⏱️ 5 min - 4
Marinate the cauliflower: Arrange the cauliflower steaks and any loose florets on the prepared baking sheet. Generously brush both sides of each cauliflower steak with the lemon herb marinade. Ensure they are evenly coated.
⏱️ 5 min - 5
Roast the cauliflower: Place the baking sheet in the preheated oven and roast for 15 minutes. Flip the steaks and continue roasting for another 10 to 15 minutes, or until the cauliflower is tender-crisp and beautifully golden brown at the edges.
⏱️ 25 min•🌡️ 400 - 6
Serve immediately as a delicious vegan main course or side dish. Garnish with extra fresh parsley or a squeeze of fresh lemon juice, if desired.
⏱️ 5 min