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Crispy Cauliflower Steak Recipe Easy Herb-Infused Olive Oil Glaze Tutorial

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A flavorful and crispy cauliflower steak roasted to perfection with a vibrant herb-infused olive oil glaze. Perfect as a comforting main or a show-stopper side dish.

Ingredients

Scale
  • 1 large head of cauliflower
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon smoked paprika (optional)
  • Fresh lemon juice from half a lemon
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper.
  2. Remove green leaves and trim stem end of cauliflower, keeping core intact. Slice cauliflower upright into two thick steaks about ¾ to 1 inch thick. Cut remaining florets into smaller pieces for roasting.
  3. In a small saucepan over low heat, combine olive oil, minced garlic, chopped rosemary, and thyme. Warm gently for about 5 minutes until fragrant but not browned. Remove from heat and stir in lemon juice, smoked paprika (if using), salt, and pepper.
  4. Lay cauliflower steaks on the baking sheet and generously brush both sides with the warm herb-infused olive oil glaze.
  5. Roast in the oven for about 15 minutes. Flip each steak carefully, brush the other side with more glaze, and roast for another 12–15 minutes until golden brown and crispy on edges but tender inside.
  6. Transfer steaks to a serving plate, drizzle any leftover herb oil over the top, and sprinkle with fresh chopped parsley.
  7. Serve immediately warm for maximum crispiness and flavor.

Notes

Use a sharp knife to slice cauliflower evenly to ensure even cooking. Warm olive oil gently with herbs to infuse flavor without burning garlic. Flip steaks halfway through roasting for crispy edges on both sides. If cauliflower isn’t browning enough, increase oven temperature by 10–15°F or broil for last 2 minutes, watching carefully. Leftover steaks store well in fridge up to 3 days; reheat gently in skillet or toaster oven to maintain crispiness. Herb-infused olive oil glaze can be made up to 2 days ahead and refrigerated.

Nutrition

Keywords: cauliflower steak, crispy cauliflower, herb-infused olive oil, roasted cauliflower, vegetarian, vegan, gluten-free, healthy dinner

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