Ingredients
Scale
- 2 medium cauliflower heads, sliced into 1 1/2″ slabs (read directions for how to do so)
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
- Remove the coarse outer leaves from the cauliflower. Then slice 1 1/2-inch thick ‘steaks’ from the center of each cauliflower, keeping the core intact. Cutting the ‘steaks’ from the center is the easiest way to get slabs that will stay intact and not fall apart as you cut them. There will be cauliflower left over.
- Brush olive oil over the ‘steaks’ on both sides; season with black pepper.
- Roast in the preheated oven for 20 minutes. Flip with a spatula, and continue to roast until the center is soft and the edges are darkening, about 15 minutes more.
- Serve and enjoy! As pictured, the cauliflower steaks are drizzled with chimichurri!
- Prep Time: 5
- Cook Time: 25
- Category: Sides