Ingredients
1 large head cauliflower
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 teaspoon dried rosemary
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, sliced (for garnish)
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper
Trim cauliflower stalk to create a flat base; slice into 1-inch thick steaks
Drizzle olive oil over steaks and season with salt and pepper
In a bowl, mix garlic, parsley, thyme, rosemary, lemon zest, salt, and pepper to form a paste
Spread herb mixture evenly over both sides of the cauliflower steaks
Roast for 30-35 minutes, flipping halfway, until edges are golden and tender
Rest for 5 minutes before garnishing with lemon slices and parsley
Notes
Use a mandoline for even slices
Substitute dried herbs in equal amounts
Store leftovers in an airtight container for up to 3 days
Pair with quinoa or roasted sweet potatoes
- Prep Time: 15
- Cook Time: 35
- Category: Lean Chicken
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 steak
- Calories: 120
- Sugar: 2g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg