Ingredients:

  • 2 large heads Whole Cauliflower (firm, white)
  • 4 Tbsp Extra Virgin Olive Oil (for coating)
  • 1 tsp Kosher Salt (plus extra for finishing)
  • 1 Tbsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Black Pepper (freshly ground)
  • Pinch of Cayenne Pepper (Optional)
  • 1/2 cup, packed Flat-leaf Parsley (coarsely chopped)
  • 1/4 cup, packed Fresh Basil or Mint
  • 2 cloves Garlic (finely minced)
  • 2 Tbsp Lemon Juice (freshly squeezed)
  • 1 Tbsp Red Wine Vinegar
  • 6 Tbsp High-Quality Extra Virgin Olive Oil (for the dressing)
  • Sea Salt and Pepper (To taste for dressing)

Instructions:

  1. Prepare the Oven and Steaks: Preheat the oven to 220°C (425°F). Line a large, rimmed baking tray with parchment paper. Place the cauliflower heads stem-side down and slice directly through the core into thick, 1-inch (2.5 cm) slices. You should yield 4 solid steaks; break the remaining outer pieces into large florets.
  2. Mix the Rub and Season: In a small bowl, combine the Smoked Paprika, Cumin, Garlic Powder, Onion Powder, Black Pepper, and optional Cayenne Pepper. Lightly brush both sides of the cauliflower steaks and florets with the 4 Tbsp of olive oil. Sprinkle the paprika rub liberally and evenly over all surfaces, pressing gently. Season with extra kosher salt.
  3. Roast: Place the steaks flat on the prepared baking tray, ensuring they do not overlap. Roast for 15 minutes. Carefully flip the steaks and florets. Return to the oven for another 15 to 20 minutes, or until the edges are deep golden brown and the internal flesh is tender.
  4. Prepare the Dressing: While the cauliflower roasts, make the dressing. Place the chopped parsley and basil/mint into a small bowl. Add the minced garlic, lemon juice, red wine vinegar, salt, and pepper. Slowly drizzle in the 6 Tbsp of high-quality olive oil while continuously whisking until the dressing is glossy and emulsified. Taste and adjust seasoning.
  5. Finish and Serve: Remove the cauliflower steaks and florets from the oven and allow them to rest briefly (2-3 minutes). Transfer to serving plates and spoon the Zesty Lemon-Herb Dressing generously over the roasted steaks just before serving.