4 cauliflower “steaks” (you’ll need 2 heads of cauliflower)
¼ cup olive oil
1 ½ tbsp lemon juice
1 ½ tsp lemon zest
3 cloves of garlic, finely minced or grated
1 ½ tsp poultry seasoning
½ tsp onion powder
1 tsp fine grain salt
¼ tsp pepper
2 tbsp fresh parsley, finely chopped
1 tbsp fresh thyme, finely chopped
Preheat oven to 425˚F.
Prep the cauliflower: Start by trimming any outer leaves. You can leave the stem intact – this helps keep the cauliflower steak together. Slice directly through the middle of the cauliflower head. Carefully cut 1-1 ½ inch thick slices. You should be able to get 2 large steaks out of each head of cauliflower (3 if you’re lucky!).* (See blog post for more tips/visual guide)
Make the marinade: Whisk together olive oil, lemon juice, zest, garlic, poultry seasoning, salt, pepper, onion powder, parsley and thyme.
Brush the marinade liberally on each side of each cauliflower steak. Place on a sheet pan, cover with aluminum foil and roast for 10 minutes. After 10 minutes, remove the foil and brush the top with more marinade. Return to oven uncovered for 8 minutes, then flip each steak, brush with remaining marinade and roast for additional 8-10 minutes, until fork tender and crispy on the exterior.
Serve hot with your favorite side dishes, like vegan mushroom gravy, mashed potatoes and green beans.
Recipe by Crowded Kitchen