Ingredients
Equipment
Method
Instructions:
- Start by removing the leaves and trimming the stem of each cauliflower head. Turn the cauliflower upside down and slice vertically into 1-inch thick steaks. You should get about 3-4 good steaks from each head. Don’t worry if some florets break off; they can be roasted alongside the steaks!
- In a mixing bowl, combine the olive oil, ground flax seeds (or breadcrumbs), za’atar spice, onion powder, and sea salt. Mix well until you have a smooth paste.
- Using a brush or your hands, generously coat each cauliflower steak with the oil and spice mixture, ensuring they are evenly covered. If using breadcrumbs, make sure they stick well to the surface.
- Preheat your oven to 425°F (220°C). Place the coated cauliflower steaks on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, flipping halfway through, until they are golden brown and tender.
- Once the cauliflower steaks are done, remove them from the oven and let them cool slightly. Serve them hot, garnished with fresh herbs or a squeeze of lemon juice for an added zing.
Notes
- For extra flavor, try adding your favorite spices to the coating.
- These steaks are great for meal prep; store leftovers in the fridge for up to 4 days.
- They can also be grilled for a smoky flavor; just adjust cooking time accordingly.