Ingredients:

  • 1 Large Head of Cauliflower (approx. 2-2.5 lbs)
  • 3 Tbsp Extra Virgin Olive Oil, divided
  • 1 tsp Coarse Sea Salt, plus more for finishing
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Tbsp Smoked Paprika (Pimentón Ahumado)
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Oregano or Thyme (optional)
  • 1/2 Lemon (approx. 1 Tbsp) Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley or Chives, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil the sheet. In a small bowl, combine the smoked paprika, garlic powder, dried herbs (if using), 1/2 tsp salt, and 1/4 tsp pepper to create the rub.
  2. Trim the outer leaves of the cauliflower head. Place the cauliflower stem-side down. Locate the core and slice two 1-inch (2.5 cm) thick 'steaks' from the center, ensuring the core remains intact to hold them together. Reserve any loose florets.
  3. Lightly brush both sides of the two steaks and the loose florets with the remaining olive oil.
  4. Sprinkle the smoked paprika spice mixture generously and evenly over both sides of the cauliflower steaks and the reserved florets. Gently rub the spice mix into the crevices.
  5. Place the steaks flat on the prepared baking sheet. Roast for 15 minutes at 400°F (200°C).
  6. Carefully flip the steaks and florets. Reduce the oven heat to 375°F (190°C). Continue roasting for another 15 to 20 minutes, or until deeply browned and fork-tender.
  7. Transfer the steaks to serving plates. Drizzle immediately with the fresh lemon juice and a final small sprinkle of sea salt. Garnish generously with fresh parsley or chives before serving.