Oven Roasted Cauliflower Steak
Ingredients:
2 medium heads of cauliflower
2 Tablespoons of extra virgin olive oil
2 teaspoons pink salt, divided
1 teaspoon black pepper, divided
1 teaspoons garlic powder, divided
2 teaspoon dried basil, divided
2 teaspoons paprika, divided
2 teaspoons cumin powder, divided
½-1 teaspoon of red chili flakes, divided
Directions:
Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper or you can cover the sheet with a small amount of olive oil.
Wash the cauliflower heads, then remove the outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into ¾-inch-thick slices. The outer slices will fall apart - you can simply roast them as florets together with the steaks. Plan on getting three steaks out of each cauliflower head.
Arrange the "steaks" in a single layer on the baking sheet. Scatter the florets around them. Brush or sprinkle ( I like to use a small basting brush as it makes it spread more evenly then sprinkling the oil) their tops with olive oil and sprinkle them with half the seasonings.
Bake the cauliflower pieces for 15 minutes.
Remove from the oven, carefully turn, brush more olive oil and sprinkle with the remaining spices, and bake until browned and fork-tender, 10-15 more minutes.
