Eosinophilic Esophagitis Friendly Vegan Simple Roasted Cauliflower Steaks
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Learn more →Ingredients
4 servings
- 2 medium heads cauliflower (about 2 lb / 900g each)
- 4 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or leave it unlined — either works.
- 2
Remove the outer leaves from each cauliflower head and trim the stem flat so the head sits level. Stand each head upright on the cutting board and slice straight down through the center to yield two 1-inch-thick steaks per head. Reserve any florets that break free — scatter them on the baking sheet alongside the steaks.
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