Roasted Cauliflower Steak with Gremolata
Roasted Cauliflower “Steak” with Gremolata is a delightful plant-based dish that’s sure to impress. This hearty and flavorful recipe showcases thick slices of cauliflower roasted to perfection, topped with a zesty gremolata made from fresh parsley, garlic, and lemon zest. Ideal for special occasions or cozy dinners at home, this visually stunning dish is both nutritious and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Plant-Based
Ingredients
Scale
- 1 medium cauliflower head
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- Zest of 1 lemon
- ¼ cup fresh parsley, finely chopped
- ½ tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the cauliflower into thick “steaks,” about an inch wide.
- Drizzle olive oil over both sides and season generously with salt, pepper, and red pepper flakes.
- Place the steaks on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through until golden brown and tender.
- While the cauliflower is roasting, mix parsley, minced garlic, lemon zest, and a pinch of salt in a bowl to make the gremolata.
- Once done, spoon the gremolata over each steak and serve immediately.
Nutrition
- Serving Size: 1 cauliflower steak (150g)
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Experiment with spices like paprika or curry powder for added flavor. For added richness, consider sprinkling nutritional yeast or cheese before roasting. Store leftovers in an airtight container in the fridge for up to three days.