This is a delightful simple recipe that can be your main course or the perfect side dish. Serving cauliflower in steaks rather than in florets is a great way to elevate this veggie. The combination of the lemon pepper seasoning and fresh lemon juice makes it extra zesty and delicious!
Yields 5-6 cauliflower steaks
2 large heads of cauliflower
Olive oil, for brushing
Lemon pepper seasoning (I like Trader Joe's)
Salt (or garlic salt)
Garlic powder (omit if using garlic salt)
1 lemon, juiced
1/3 cup pine nuts
Fresh parsley, optional garnish
Preheat oven to 400° F and line a baking sheet with parchment paper.
Remove the green leaves from the heads of cauliflower, then trim the stem just enough so the base can sit flat on the cutting board. Start slicing in 1" sections - the outside portions will be crumbly, but as you get closer to the center the stem should hold the steaks together. You should be able to get 2-3 1" steaks from each cauliflower head.
Lay the steaks flat on your baking sheet and drizzle/brush with olive oil. Sprinkle generously with lemon pepper seasoning, salt, and garlic powder. Flip the steaks over and do the same on the other side (olive oil + seasonings).
Roast in the oven for 30-40 minutes, flipping halfway through, until crispy and golden brown.
In the meantime, place pine nuts in a skillet over medium-low heat and cook for 5-6 minutes until lightly toasted. Stir frequently to avoid burning.
Once the cauliflower is done roasting, remove from oven and drizzle with fresh lemon juice, toasted pine nuts, and fresh parsley.
This would pair well with a big salad, crispy potatoes, or a creamy pasta... enjoy!
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