Forget a side of bland florets: These cauliflower steaks transform the veggie into the star of the show! A high-heat roast results in just-tender-enough cauliflower slices that are deeply caramelized and golden—even deliciously charred in spots! It’s a fantastic alternative for the vegetarians at your table, though meat eaters will be just as satisfied here. A touch of lemon pepper seasoning adds a welcome bright kick, though you could also try your favorite barbecue rub or blackening seasoning for a different spin.
- 1large cauliflower head
- 3 tbsp.olive oil
- 1 1/4 tsp.lemon pepper seasoning
- 1 1/4 tsp.seasoned salt
- 2 tbsp.unsalted butter, cut into 1/2-inch pieces
- 1 tbsp.chopped fresh parsley
- Lemon wedges, for serving
- Preheat the oven to 450°F with an oven rack in the upper third of the oven. Remove the outer leaves from the cauliflower head and cut vertically through the core into 4 (about 1-inch-thick) steaks. (Reserve the remaining cauliflower for another use.) Arrange the steaks in a single layer on a large rimmed baking sheet.
- Brush both sides of the steaks evenly with oil, and sprinkle with the lemon pepper seasoning and seasoned salt.
- Roast the cauliflower until the bottom side is golden brown, 18 to 22 minutes. Carefully flip the steaks over and continue roasting until tender, 8 to 10 minutes.
- Remove the steaks from the oven and transfer to a serving platter. Top each steak with butter and let stand for 2 minutes. Sprinkle with chopped parsley and serve with lemon wedges.
Tip: Serve these steaks with a drizzle of chimichurri, a dollop of tzatziki sauce, or on a bed of pesto!