This recipe is so easy. Slice it, season it, bake it, eat it. Yum!
Despite your best efforts, a lot of the little cauliflower florets will fall off the sides as you try to cut the steaks. The good news is that if you’re eating alone, you’re probably not going to eat an entire cauliflower, which means you have these beautifully cooked leftover florets to add to another recipe tomorrow. One medium cauliflower usually provides 2 meals, mostly because these are so good that you tend to go back for seconds (and sometimes thirds).
Sure, you could add a sauce, but this recipe makes a cauliflower that’s succulent and well-seasoned, so you probably won’t want to.
- olive oil spray
- Cut a cauliflower into thick wedges.
- Spray a baking sheet with olive oil.
- Lay the wedges on the sheet and spray them with olive oil.
- Sprinkle each edge with turmeric and paprika.
- Bake at 400° for 15 minutes then flip, or for crispier cauliflower (as seen in photo) bake for 20 minutes each side.
- 1 medium (5-6") cauliflower = 11g of protein
- 1 large (6-7") cauliflower = 16g protein
Pictured here with the cauliflower steak is a baked purple sweet potato topped with pan roasted chickpeas (which later was topped with green tzatziki and tahinichup). The green tzatziki was delicious on the cauliflower as well, but again, it’s so good as-is that you probably won’t want that. (We tried it, then abandoned the idea after two bites.) The cauliflower is very savory, whereas tzatziki is a very zesty refreshing sauce.