If you’re looking for a delicious and healthy side dish or a satisfying vegetarian meal, these Lemon-Basil Roasted Cauliflower Steaks are the answer. Thick slices of cauliflower are roasted to perfection, resulting in a tender inside and a crisp exterior, all while being infused with aromatic herbs and zesty lemon.
The combination of fresh basil and garlic elevates this dish, making it a standout option for any occasion. Whether served alongside grilled meats or enjoyed on their own, these cauliflower steaks are sure to impress.
Ingredients
INGREDIENTS
- 1 large head of cauliflower
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- Juice and zest of 1 lemon
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Remove the leaves from the cauliflower and trim the stem, then place it stem-side down. Cut the cauliflower into 1-inch thick steaks.
- In a small bowl, mix together the olive oil, minced garlic, lemon juice, lemon zest, and chopped basil.
- Drizzle the olive oil mixture over the cauliflower steaks, ensuring they are well coated. Season with salt and pepper.
- Arrange the cauliflower steaks on a baking sheet lined with parchment paper.
- Roast the cauliflower in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
- Remove from the oven and let cool for a few minutes before serving. Garnish with additional fresh basil if desired. Serve warm.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
To ensure even roasting, make sure to cut the cauliflower into thick, uniform steaks. If you want to enhance the flavor, marinate the cauliflower slices for at least 30 minutes before roasting. For a bit of heat, sprinkle some red pepper flakes on top before serving.
Leftover cauliflower steaks can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to maintain their crispy texture.
