Roasted Cauliflower Steak is a wholesome and hearty dish that can served as a side by itself or with Chimichurri (or Indian Coriander Chutney). If you want to make a meal of it, serve it on a bed of Hummus or Mashed potatoes. The variations are endless. Low-calorie, vegan, and gluten-free to boot, it is a great dish to include in your meal; especially if you want to keep it light.
Dip a whole large cauliflower (500 gms) in some salt water for about 10 mins. I use room temperature water. Note: We do this in India to get rid of any worms that are sometimes deep inside a cauliflower.
Let the cauliflower air-dry for 30 minutes.
Getting the Oven and Baking Tray Ready
Preheat the oven to 175C.
Line a baking tray with parchment paper.
Making the Olive Oil Mix
In a cup, mix together 1.5 tbsp olive oil, 1/4 tsp chilli powder, 1/4 tsp pepper powder, 1/8 tsp turmeric powder, and some salt.
Mix well.
Carving out the steaks
Using a sharp, large knife cut the cauliflower in half.
Slice into 1″ thick slices. Note: I got just 3 x 1″ thick cauliflower steaks and the rest disintegrated into florets. Note: I baked the florets separately as my oven is a small one.
Baking the Cauliflower Steaks
Place the steaks on the lined baking tray. Note: If you have space, add the florets to the same tray or then bake them as a separate batch.
Brush the olive oil mix onto the exposed surface of the steak.
Bake the cauliflower steaks at 175C for about 15 minutes.
Take the baking tray out and gently flip each steak over. Do the same for florets as well.
If you have any leftover olive oil mix, brush the flip side of the cauliflower steaks with them.
Bake for another 10 minutes.
Serving Suggestions
Serve warm cauliflower steaks:
As light meal by themselves .
As a filling meal on a bed of Hummus or Mashed Potatoes.
As a side-dish with Coriander Chutney, Chimichurri, or Dahiwali Pudina Chutney