Tender roasted parmesan cauliflower steaks are a wonderfully fragrant side dish that adds a multitude of flavor.
1 head cauliflower
4 tbs olive oil
1 lemon, zested and juiced
1 tbs cumin
1 tbs garlic powder
1 tsp ground coriander
2 tsp salt
1/2 tsp black pepper
1/4 cup grated fresh Parmesan cheese
Preheat the oven to 400° F and lightly grease a small baking sheet with vegetable oil. Set aside.
Remove any green leaves from the cauliflower and trim off the hard part of the base.
In a medium bowl, Whisk together the olive oil with the lemon zest and juice, cumin, garlic powder, coriander, salt and pepper.
Use a brush or your hands to spread the marinade evenly over the head of cauliflower. Cut the cauliflower from the top down toward the base, creating evenly thick “steaks”.
Carefully place the cauliflower on the prepared baking sheet without breaking the pieces apart, then brush liberally with the seasoning. Place the tray into the oven and roast until the surface is dry and lightly browned, 35 to 40 minutes.
Let the cauliflower cool for 10 minutes before cutting it into wedges. Serve warm with fresh grated Parmesan sprinkled over the top. If you’re following whole30, omit the parmesan.
Works great as an appetizer or pair with a green salad.