Oven Roasted Cauliflower Steaks
These oven roasted cauliflower steaks are a delicious plant-based side, appetizer or light dinner!
Servings: 2
Ingredients
- 1 head cauliflower
- 1 tbsp avocado oil
- 1/2 tsp garlic salt (I love the Watkins Organic garlic salt)
- 1/4 tsp red pepper flakes
- 1 tsp honey
- 1 cup walnuts
- parsley for garnish
Instructions
- Preheat the oven to 450 degrees. Prepare a baking sheet with parchment paper.
- Cut the cauliflower into steaks: turn cauliflower stem-side up. Using the stem to hold the steaks together, cut into 3 steaks, giving you flat surfaces on each steak. Keep the fallen florets to roast.
- Lay the cauliflower steaks on the baking sheet and parchment paper.
- Combine the oil, garlic salt, red pepper flakes, and honey in a small bowl. (I like to shake in a small mason jar)
- Brush the oil & honey mixture onto the cauliflower. Coat the flowers well!
- Roast the cauliflower in the hot oven for 30 minutes total, flipping half way at 15 minutes.
- When there is 10 minutes left on the cauliflower, toss the walnuts onto the pan to roast.
- Remove and serve with parsley and the optional bed of mashed sweet potatoes!
Notes
To serve with sweet potato mash: Wrap 2 medium sweet potatoes in foil. Roast at 450 for 40-45 minutes, until cooked through and you can easily stick a fork in.
Remove the sweet potatoes carefully, and blend in a food processor until smooth. We keep the skins on for extra fiber, but feel free to remove the skins if you'd like.
*Start roasting the sweet potatoes about 40 minutes before the cauliflower goes into the oven. This will give you time to get the sweet potatoes tender and mashed up, ready to plate with the cauliflower steaks!