Ingredients :

• 2 large heads of cauliflower
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice

Method :

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Remove the outer leaves from the cauliflower heads and trim the base of the stems.
3. Cut each cauliflower head vertically into 1-inch thick slices or steaks, keeping the core intact.
4. In a small bowl, whisk together olive oil, garlic powder, smoked paprika, salt, and pepper.
5. Place the cauliflower steaks on the prepared baking sheet and brush both sides with the oil mixture.
6. Roast for 15 minutes, then carefully flip the steaks using a large flat spatula.
7. Roast for another 10 to 15 minutes until the cauliflower is tender and the edges are golden brown.
8. Squeeze fresh lemon juice over the steaks and garnish with chopped parsley before serving.

Recipe Notes :

Chef Tip: Keep the core intact while slicing to prevent the steaks from crumbling. Variation: Add a sprinkle of nutritional yeast for a vegan cheesy flavor. Storage: Store leftovers in an airtight container for up to 3 days and reheat in the oven to maintain texture.