Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Soak the whole cauliflower head in a bowl of salt or vinegar water for 15 minutes, then rinse and pat dry.
- Trim the stem to stabilize the cauliflower and use a sharp knife to cut it into even slices between 3/4 and 1 1/2 inches thick.
- Combine the minced garlic, olive oil, salt, black pepper, red pepper flakes, and paprika in a small bowl and whisk thoroughly.
- Brush both sides of each cauliflower slice generously with the seasoning mixture using a silicone brush.
- For the oven method, bake the slices on the prepared tray at 400°F (200°C) for 25 minutes, flipping halfway, and finish with a squeeze of lemon juice.
- For the grill method, preheat the grill to medium heat (350-375°F) and cook the steaks for 10 minutes, flipping halfway, then drizzle with lemon juice.
Nutrition
Notes
Storage: To make ahead, slice the cauliflower and prepare the seasoning, storing them separately in airtight containers in the fridge for up to 2 days. Leftover cooked steaks can be kept in an airtight container in the fridge for 3-4 days or frozen for up to 3 months in a Ziplock bag. To reheat, warm them in the oven, air fryer, or a stovetop grill pan for the best texture.
Check the blog post for serving ideas!