Lemon Dill Roasted Cauliflower Steaks
If cauliflower can be pizza, gnocchi, and steak, then you can be anything! But seriously, these simper cauliflower steaks are the perfect vegan dish or main dish, packed with bright lemon and summery dill.
Like I said, cauliflower is one of the most versatile vegetables, which makes them super fun to work with. They taste great, raw, mashed, baked, steamed, fried… they taste great even when you *try* to mess them up! They’re kind of wild like that.
That’s also a reason why cauliflowers are a staple if you’re trying to shift to a plant-based or vegan diet, or if you’re just trying to add more vegetables to your diet. It makes the whole process so much easier because they taste great!
Healthy eating CAN taste great, folks. Yes, even if you’re someone who grew up in a household that love steaks.
Cauliflower steaks aren’t new and recipes have been floating around the internet and in cookbooks for years, but if you’re unfamiliar with them and if you’re still on the fence, let’s break down how it works-
How can cauliflower come even close to being a steak?
Cauliflower steaks are thickly cut cauliflowers seasoned and roasted in an oven, and usually served with sides and sauces that are traditionally used with regular steaks. You can go crazy with your sauce choice and use ones that you used with your favorite steaks, but for this recipe I went really simple by using lemon, chili flakes, and flavorful fresh dill.
We’re basically taking all of the tastes you associate with delicious steaks, and adding them to a healthier, equally tasty, alternative
Cauliflowers are loaded with vitamin C and pretty much every vitamin you need in your diet too, so these babies definitely pack a nutritional punch.
These Lemon Dill Roasted Cauliflower Steaks are simple, easy to make, nutritious and seasoned to be delicious. Tender and packed with flavor and healthy goodness, they’re the perfect vegan dish, or a go-to meal for Meatless Mondays!
Lemon Dill Roasted Cauliflower Steak
Author: Micah Siva
1 large head cauliflower, cut into 4, 1-inch “steaks”
¼ cup olive oil
Juice of 1 lemon
Zest of 1 lemon
3 cloves garlic, chopped
2 tsp dill, dried , or 2 tbsp fresh dill, chopped
Pinch red chili flakes
Sea salt and pepper, to taste
Preheat the oven to 400F. Line a tray with baking paper.
In a small bowl, combine olive oil, lemon juice and zest, garlic, dill, chili flakes, salt, and pepper.
Add the cauliflower steaks to the tray. Top with half of the olive oil mixture.
Roast for 15-20 minutes.
Remove from the oven, flip the cauliflower and top with the remaining mixture.
Roast for an additional 15 minutes or until the cauliflower is tender and golden.
Serve with lemon wedges and fresh dill.