One-Pan Roasted Cauliflower Steaks
Cauliflower steaks get talked about as a meat substitute, which sets expectations in entirely the wrong direction. They are not trying to be meat. They're something else — caramelized and slightly crispy on the outside, creamy in the center, and genuinely satisfying on their own terms. One pan, 35 minutes, zero apologies.
What You Need
- 1 head cauliflower
- 4 cloves garlic
- several sprigs fresh thyme
- 1 lemon
- olive oil for brushing
How to Make It
- 1
Preheat oven to 425°F. Remove outer leaves from the cauliflower and slice it from top to bottom into 1-inch thick steaks — you'll get 2–3 good steaks and some smaller florets that can roast alongside.
- 2
Brush both sides of each steak generously with olive oil and season well with salt and pepper. Arrange on a sheet pan with garlic cloves and thyme sprigs scattered around.
- 3
Roast 20 minutes, flip carefully with a wide spatula, squeeze half the lemon over everything, and roast another 15 minutes until deeply golden and caramelized. Serve with any pan juices and the remaining lemon.
