2 heads cauliflower
1 teaspoon (5 g) season all
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
¼ cup (60 ml) olive oil
Preheat to 500ºF (260ºC).
Remove the outer green leaves from the head of cauliflower and trim the stem.
Using a large knife cut the cauliflower in half lengthwise through the center.
Cut a 1 ½-inch thick steak from each half. If the head is large, carefully cut one more steak from each of the cut sides.
Repeat process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.
Place cauliflower steaks on a baking sheet.
In a small bowl mix together salt, pepper, garlic powder, season all and paprika
Drizzle olive oil on both sides of each cauliflower steak
Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks, about ¼ teaspoon per side.
Tightly cover the baking sheet with foil and bake for 5 minutes.
Remove the foil from the cauliflower and roast for 10 minutes.
Gently flip the cauliflower steak and roast until a golden brown crust forms on both sides, about 6 to 8 minutes.
Transfer to a serving platter and garnish with parsley.
vegan cook, author