These roasted cauliflower steaks are buttery and tender, and dressed with a luscious butter and paprika mix.
Ingredients
- 1 large cauliflower
- 4 tablespoons butter melted
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning
Instructions
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Preheat the oven to 220C. Line a large baking tray with parchment paper.
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Starting from the top, slice the cauliflower into 3 cm thick slices. Form a criss-cross shape through each 'steak'.
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In a small bowl, whisk together the melted butter and spices.
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Place the cauliflower steaks on the lined tray and brush both sides of each piece with the melted butter mixture.
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Bake the cauliflower steaks for 20-25 minutes or until golden brown.
- Remove the cauliflower from the oven and serve with Chimichurri sauce.
Notes
TO STORE: Transfer the cooled cauliflower steaks to an airtight container and store them in the fridge for 3 to 4 days.
TO REHEAT: You can reheat the cauliflower steaks in a 220C oven until they’re slightly crisp and warmed through again.
Nutrition
Serving: 1cauliflower steak | Calories: 156kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | NET CARBS: 6g