Cauliflower Steaks

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 medium cauliflower head

2 tbsp extra virgin olive oil

1 tsp smoked paprika

½ tsp garlic powder

½ tsp cumin powder

¼ tsp chili powder (or more or less, depending how spicy you like it)

Salt and black pepper to taste

*Optional chopped parsley and pomegranate seeds

Directions

Preheat oven to 200°C/400°F

Make the marinade by adding the olive oil and spices to a small bowl (paprika, garlic powder, cumin, chilli powder, black pepper and salt to taste ) and stir together

Slice a thin piece off the bottom stem off the cauliflower, keeping the core however intact. Place the cauliflower head on a chopping board with the stem side down. With a sharp knife, slice thick slices through the cauliflower (approximately ½ an inch / 1cm in thickness). You should have 4 “steaks” ** It's normal for some excess florets to fall off the first and last pieces, you can use these for a different dish, or make extra of the marinade and bake the florets next to the steak pieces

Place cauliflower steaks on a baking sheet, on an oven tray or airfryer. Brush on some marinade to all the steaks, then flip them over and brush on the remaining marinade to the other side

Roast cauliflower steaks for 15-20 minutes in the oven or 10-15 minutes in the air fryer until they are golden-brown. Check they are fork tender by sticking a toothpick or fork into the steaks. Serve the roasted cauliflower steaks over a bed of white bean dip, with a sprinkle of parsley and pomegranate seeds.