Description

Bold, satisfying, and low carb—the Roasted Cauliflower Steak transforms a humble vegetable into a visually striking dish. Each thick slice o@ers a tender, buttery interior with caramelized, crisp edges that deliver a satisfying contrast in every bite. Subtle seasoning enhances the cauliflower’s naturally nutty, savory notes, creating a dish that is as visually stunning as it is flavorful. Nutritionally rich, it provides fiber for digestive wellness and antioxidants that support overall vitality. Light yet indulgent, versatile yet memorable, this low carb cauliflower steak is the perfect balance of comfort and refinement—an elegant dish that invites repeated enjoyment.

Ingredients

• 1 large head cauliflower, sliced lengthwise
• 2 tablespoons olive oil
• 1 piece lemon, juiced
• 2 pieces garlic cloves, minced
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• parsley, chopped (for garnish)

Directions

1. 1
   Place the cauliflower on a cutting board and slice it into 3⁄4 to 1 - inch steaks. You’ll typically get 4 large steaks.
2. 2
   Pre heat the oven to 400°F. Line a baking sheet with parchment paper. Lay cauliflower steaks on the prepared baking sheet
3. 3
   In a small bowl, whisk together the oil, lemon juice, garlic, onion powder, oregano, paprika, salt, and pepper.
4. 4
   Brush both sides of each steak with the marinade.
5. 5
   Roast cauliflower steaks in the preheated oven for 15 minutes. Flip and brush tops with remaining mixture.
6. 6
   Continue roasting until tender and golden, 15 to 20 minutes more.
7. 7
   Garnish with chopped parsley before serving.