2tablespoonscilantro or parsley, finely choppedfor garnish
Instructions
Preheat the oven to 425°F. Line a baking sheet with aluminum foil or parchment paper.
Wash and dry the cauliflower head. Remove the outer leaves and trim the bottom of the core, keeping it intact.
Slice each head into three ¾-inch thick slices. The outer slices will disintegrate into florets, which you can either set aside for another dish, or just roast along with the steaks.
In a small bowl combine salt, pepper, turmeric, paprika, garlic, and coriander powder.
Arrange the steaks on an aluminum foil-lined baking sheet in a single layer. Place the florets around them.
Spray with avocado or olive oil and evenly sprinkle them with half the seasoning mix. Flip the cauliflower, spray with oil and sprinkle the remaining spice mix.
Bake the cauliflower pieces for 10 minutes. Remove from the oven, carefully flip the cauliflower using a wide spatula and bake another 10-15 minutes until golden brown on the edges and fork-tender.
Garnish with chopped cilantro or parsley and serve with cilantro chutney!
Make it in the Air Fryer
Preheat the air fryer to 360°F for 2 minutes. Arrange the cauliflower steaks in the fryer basket in a single layer. Cook for 15 minutes, flipping the steaks after 8 minutes.
Notes
Lining the baking sheet: Aluminum foil will create a deeper, charred exterior as compared to parchment paper.
Core: Make sure to slice the bottom of the stem without cutting out the core. This holds the cauliflower's shape so that it's easier to cut into steaks.
Florets: Some of the end pieces will disintegrate into florets. You can roast those along with the steaks, or save them to make cauliflower rice or aloo gobi.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.