Pink Salt Roasted Cauliflower Steaks
Crispy, caramelized cauliflower steaks seasoned with pink Himalayan salt. A simple, satisfying vegan main dish with a tender interior and flavorful crust.
- Total Time40min
- Yield4 servings 1x
- DietVegan, Gluten Free
Ingredients
Scale
- 1 large head cauliflower (firm and fresh)
- 3 tbsp extra virgin olive oil
- 1 tsp pink Himalayan salt
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- Fresh thyme or parsley, for garnish
- Lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C). Position a rack in the middle or upper middle of the oven.
- Remove leaves from cauliflower and trim the base, keeping the core intact.
- Slice cauliflower straight down through the core into 3/4 inch thick steaks. You should get 2-3 steaks. Save any loose florets.
- Place steaks and florets on a parchment-lined baking sheet. Drizzle with olive oil.
- Sprinkle evenly with pink Himalayan salt, garlic powder, and smoked paprika (if using).
- Roast for 25-30 minutes, flipping halfway through, until edges are golden brown and crispy.
- Garnish with fresh herbs and serve immediately with lemon wedges.
Notes
For best results, do not overcrowd the baking sheet. Leftover steaks can be stored in an airtight container in the fridge for up to 4 days and reheated in a 400°F oven to restore crispness.
- Prep Time: 10min
- Cook Time: 30min
- Category: dinner
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 120
- Sugar: 3
- Sodium: 590
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 4
- Protein: 3
- Cholesterol: 0