Hey there, friend! So, have you ever tried making cauliflower steak? Trust me, it’s not as fancy as it sounds. Picture this: a dinner party a few years back where I was trying to impress my in-laws. I was a nervous wreck, and don’t even get me started on how many ways I thought I could mess it up! But, spoiler alert: it turned out fantastic, and they asked for the recipe. I guess you could say cauliflower steak saved the day (and maybe my reputation)!
Why You’ll Love This
I make this when I feel like a meatless meal, but still want something that feels hearty. My family goes crazy for this because it’s got that perfect balance of crispy and tender. And yeah, sometimes I get a little too excited and over-char it, but hey, who’s counting?
Ingredients List
- 1 large head of cauliflower
- 2 tablespoons olive oil (or any oil you fancy when the pantry’s a bit sparse)
- 1 teaspoon garlic powder (my grandma swore by the fresh stuff, but I can’t always be bothered)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F (that’s about 200°C for my metric friends). Slice your cauliflower into thick “steaks” – usually about 1 inch thick. Now, this part is a bit messy, so don’t freak out if it crumbles a bit.
- In a small bowl, mix the olive oil, garlic powder, smoked paprika, salt, and pepper. I usually use a brush, but fingers work just as well if you’re feeling tactile.
- Place the cauliflower steaks on a baking sheet; best to line it with parchment paper unless you enjoy scrubbing pans (no thanks!).
- Roast in the oven for about 25 minutes, flipping halfway through. This is where I usually sneak a little taste – quality control, you know?
Notes
Through trial and error, I’ve learned that leaving the leaves on can add a nice crunch (I know, right?). Also, if you’re in a rush, grilling these on a barbecue does wonders.
Variations
Once, I tried sprinkling some Parmesan cheese on top. It was heavenly, though I once experimented with lemon zest and it was, um, let’s just say not my finest hour.
Equipment
You’ll need a sharp knife for sure. But if you don’t have a proper oven, a stovetop grill pan works wonders.
Storage Information
Honestly, this rarely lasts more than a day in my house! But if you must store it, keep it in an airtight container in the fridge for up to two days.
Serving Suggestions
We love pairing this with a simple green salad or maybe some roasted potatoes. It’s like a veggie feast!
Pro Tips
I once tried rushing the flipping step and regretted it because everything fell apart. Patience, my friend!
FAQ
Can I use frozen cauliflower? Well, you could try, but I find it gets a bit soggy. Fresh is best here.
How do I keep the cauliflower steaks together? It’s tricky! Slice through the core to keep them intact (most of the time).