Cauliflower Steaks - Little Sunny Kitchen

Prep Time 10

Cook Time 25

Total Time 35

Preheat the oven to 400°F/200°C, and line a baking pan with parchment paper.
To slice the cauliflower steaks, remove the outer leaves from the head of cauliflower, then cut ½ inch thick steaks from the center. From two small/medium heads or 1 large head you will have 4 steaks in total. Save the rest for a different recipe.
Place cauliflower steaks on the sheet pan, and season with paprika, salt, pepper. Drizzle with olive oil, and distribute the seasonings evenly with your hands.
Roast for 10 minutes, then flip and roast for 15 more minutes or until the cauliflower is cooked through and golden brown on the outside.
Serve with lemon wedges, and fresh pesto sauce.

Try to keep each slab of cauliflower the same thickness. This way they will all cook at the same rate.
I like to use small to medium heads of cauliflower for this recipe. Some of the slices may crumble and fall apart on you, so it's helpful to have an extra head, just in case.
Season cauliflower steaks with steak seasoning to give them more of a steak-like flavor.
This roasted cauliflower is delicious when served with lemon wedges and freshly made basil pesto. I enjoy this dish drizzled with homemade ranch dressing as well!
To Store: Keep leftovers in an airtight container in the fridge for 3-4 days.