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Cauliflower Steak

Savory Cauliflower Steak with Balsamic Glaze Perfection

Indulge in this Cauliflower Steak recipe featuring a balsamic glaze, perfect for a low-carb dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 steaks
Course: Dinner
Cuisine: Vegetarian
Calories: 109
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 2 heads Cauliflower Medium-sized heads for hearty slabs.
  • 1 spray Olive Oil For achieving a crispy exterior.
For the Seasoning
  • 1 teaspoon Diamond Crystal Kosher Salt Divided for optimal flavor.
  • 0.5 teaspoon Black Pepper Adjust according to your palate.
  • 1 teaspoon Garlic Powder Or use fresh garlic for extra flavor.
  • 1 teaspoon Paprika Choose smoked paprika for added depth.
  • 1 teaspoon Coriander Cumin is a fantastic alternative.
For the Balsamic Glaze (Optional Variation)
  • 2 tablespoons Balsamic Vinegar Combined with olive oil for marinade.

Equipment

  • Oven
  • baking sheet
  • sharp knife
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with nonstick foil or parchment paper.
  2. Wash the cauliflower heads thoroughly and remove outer leaves while keeping the core intact.
  3. Slice each cauliflower head into ¾-inch-thick steaks, and reserve any outer florets.
  4. Arrange the steaks and reserved florets on the baking sheet, spray with olive oil, and sprinkle half of your seasonings.
  5. Bake the cauliflower steaks for 15 minutes, checking for golden edges.
  6. Carefully flip the steaks, spray the other side with olive oil, and sprinkle with remaining seasonings. Bake for another 10 to 15 minutes.
  7. Bake until the steaks are browned and fork-tender, then serve immediately.

Nutrition

Serving: 1steakCalories: 109kcalCarbohydrates: 5gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 2gVitamin C: 50mgCalcium: 4mgIron: 2mg

Notes

For marinating, use a 2:2 ratio of olive oil and balsamic vinegar before baking. Store leftovers in an airtight container for up to 4 days.

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