Ingredients:

  • 1 large head (approx. 2 lbs / 900g) cauliflower
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 1 tsp (2g) smoked paprika
  • 3 tbsp (42g) vegan butter, melted
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh parsley, finely chopped
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Trim the leaves from the bottom of the cauliflower, keeping the stem intact. Slice the head vertically into 1-inch (2.5cm) thick slabs to create steaks.
  2. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  3. Whisk together the olive oil, salt, pepper, and smoked paprika. Brush the mixture generously over both sides of the cauliflower steaks.
  4. Place the steaks on the baking sheet and roast for 15 minutes, then carefully flip the steaks.
  5. While the cauliflower is roasting, whisk together the melted vegan butter, minced garlic, lemon juice, and chopped parsley.
  6. During the final 10 minutes of roasting, brush the butter emulsion over the cauliflower. Roast until the edges are deeply caramelized and the stems are tender.