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Roasted Cauliflower Steaks with Smoked Paprika and Lemon

Cauliflower steaks are thick slices of cauliflower roasted until tender and caramelized, creating a hearty yet light main dish. Brushed with olive oil and seasoned with smoked paprika, salt, and pepper, they develop crispy edges and a tender center. Finished with a squeeze of lemon and fresh parsley, they offer a smoky, bright, and satisfying flavor profile.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 head cauliflower dense, heavy head with tightly packed florets
  • 2 tablespoons olive oil good quality for browning and flavor
  • 1 teaspoon smoked paprika adds smoky warmth
  • to taste salt season generously
  • to taste pepper freshly ground for flavor
  • 1 clove garlic minced (optional, for extra flavor)
  • 1 lemon lemon for squeezing over finished steaks
  • a handful fresh parsley chopped, for garnish

Equipment

  • Sharp chef’s knife
  • Baking sheet with parchment
  • Pastry brush
  • Tongs

Method
 

  1. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
  2. Trim the cauliflower by removing the leaves and core, then place it upside down and slice into approximately 1.5-inch thick steaks, aiming for two to three steaks from the head.
  3. Use a pastry brush to evenly coat both sides of each cauliflower steak with olive oil, ensuring a glossy surface that promotes crisping.
  4. Sprinkle the steaks generously with salt, pepper, and smoked paprika, pressing lightly to help the spices adhere.
  5. Arrange the seasoned steaks flat on the prepared baking sheet, leaving space between them for even roasting.
  6. Roast in the oven for 15 minutes until the edges start to turn golden and crispy.
  7. Use tongs to carefully flip each steak over, then return to the oven and roast for another 10-15 minutes until deeply caramelized and crispy at the edges.
  8. Check the doneness by inserting a knife; the center should be tender but the edges crispy and deep amber in color.
  9. Remove from the oven, squeeze fresh lemon juice over the steaks, and sprinkle with chopped parsley for a bright, fresh finish.
  10. Serve immediately while hot and crispy, enjoying the smoky aroma and satisfying texture.