The Cauliflower Steak is seasoned with chili powder, cumin, and oregano and is sturdy enough to stay in its “steak” slice as it roasts in the oven or grilled. As it cooks, the Cauliflower releases its natural sugars for delicious caramelization and bite that is sure to satisfy your steak hankering.
For Roasting, preheat the oven to 400 degrees F. For grilling, get the grill going!
Make the spice mixture by placing all spices and the salt in a small bowl and stirring to combine.
Clean the cauliflower and cut off any excess stem hanging down and green leaves, but DO NOT remove the core, as this is needed to hold the "steaks" together during roasting. Slice the Cauliflower in ¾ inch slices. You should end up with 2 ends and 4-4 large inside "steak" slices. Break off any loose florets from the ends and save for snacking later.
Place the cauliflower steaks on a large sheet pan and brush each side with Extra Virgin Olive Oil. Then sprinkle each steak with a healthy amount of the spice mixture.
For Roasting in the oven...roast for about 15 minutes until you get a nice browned outside.
For Grilling, you will only need about 8-10 minutes. Once you get some nice charring on one side (about 5-6 minutes), flip the steaks gently and then cook for another few minutes - but remove from heat before it gets too soft or mushy.
That's it! Pair with the Quinoa Risotto and enjoy!