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Tasty

CAULIFLOWER STEAKS

CAULIFLOWER STEAKS

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CAULIFLOWER STEAKS

Servings: 4INGREDIENTS1 large head of cauliflower 4 tablespoons olive oil2 tablespoons lemon juice1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon fresh thyme1 teaspoon dried rosemary1 teaspoon onion powder2 cloves garlic, mincedSalt, to tastePepper, to tastePREPARATION1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.2. Remove the green leaves from the cauliflower stem with a knife.3. Place the cauliflower core-down on a cutting board and trim 2 sides so they become flat.4. Cut the cauliflower in half and then cut each half in two to get 4 “steaks”.5. Rinse and dry the cauliflower steaks.6. In a small bowl, combine the olive oil, lemon juice, basil, oregano, thyme, rosemary, onion, and garlic, plus salt and pepper to taste. Mix well.7. Place the cauliflower steaks on the baking sheet and brush generously with the oil mixture.8. Bake for about 25 minutes, flipping halfway, until tender.9. Serve as desired, such as on a sandwich with pesto and red pepper, or with barbecue sauce and roasted potatoes, or with vegan mushroom gravy and lentils.10. Enjoy!
Tasty

Servings: 4

INGREDIENTS

1 large head of cauliflower

4 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon fresh thyme

1 teaspoon dried rosemary

1 teaspoon onion powder

2 cloves garlic, minced

Salt, to taste

Pepper, to taste

PREPARATION

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Remove the green leaves from the cauliflower stem with a knife.

3. Place the cauliflower core-down on a cutting board and trim 2 sides so they become flat.

4. Cut the cauliflower in half and then cut each half in two to get 4 “steaks”.

5. Rinse and dry the cauliflower steaks.

6. In a small bowl, combine the olive oil, lemon juice, basil, oregano, thyme, rosemary, onion, and garlic, plus salt and pepper to taste. Mix well.

7. Place the cauliflower steaks on the baking sheet and brush generously with the oil mixture.

8. Bake for about 25 minutes, flipping halfway, until tender.

9. Serve as desired, such as on a sandwich with pesto and red pepper, or with barbecue sauce and roasted potatoes, or with vegan mushroom gravy and lentils.

10. Enjoy!