These roasted cauliflower steaks are buttery and tender, and dressed with a luscious butter and paprika mix.
- 1 large cauliflower
- 4 tablespoons butter melted
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning
Preheat the oven to 220C. Line a large baking tray with parchment paper.
Starting from the top, slice the cauliflower into 3 cm thick slices. Form a criss-cross shape through each 'steak'.
In a small bowl, whisk together the melted butter and spices.
Place the cauliflower steaks on the lined tray and brush both sides of each piece with the melted butter mixture.
Bake the cauliflower steaks for 20-25 minutes or until golden brown.
- Remove the cauliflower from the oven and serve with Chimichurri sauce.
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.
Serving: 1cauliflower steak | Calories: 156kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | NET CARBS: 6g