Ingredients
- 2 large heads cauliflower
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 425°F (220°C) and grease two large baking sheets with olive oil.
- In a small bowl, whisk together olive oil, garlic, red pepper flakes, salt, and pepper.
- Remove the green leaves from the cauliflower heads and trim the stem, leaving enough to hold the steaks together. Slice each head into 3/4 to 1-inch thick steaks (about 3–4 per head).
- Arrange cauliflower steaks in a single layer on the baking sheets. Brush both sides generously with the olive oil mixture, getting into all crevices.
- Roast in the center of the oven for 15 minutes. Flip each steak carefully with a spatula and roast another 10–15 minutes until golden and crisp on both sides.
- Serve immediately with your choice of sauce, such as chimichurri or bang bang sauce.
Notes
- Bang Bang Sauce: Mix 1/2 cup mayo, 1/4 cup sweet chili sauce, 2 teaspoons Sriracha, and 2 teaspoons agave.
- Other sauce ideas: chimichurri, vegan gravy, goddess dressing, queso blanco, pesto, or peanut sauce.
- Sprinkle with parmesan during the last few minutes of baking for extra flavor (omit for vegan option).
- Can also be grilled: cook 5 minutes per side until tender and charred.
- Reheat leftovers in the oven or air fryer to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 235
- Sugar: 5g
- Sodium: 475mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
