These Lemon Roasted Cauliflower Steaks are a healthy and delicious way to enjoy cauliflower. They are easy to make and can be enjoyed as a side dish or a main course. This recipe is the perfect candida diet friendly, low-carb side.
Roasted cauliflower is one of my favourite ways to eat cauliflower. It is so simple to make, and it tastes incredible with so little effort. Add the tanginess of lemon and you have a match made in heaven right there!
Serving cauliflower as steaks is a great way to add wow-factor to your meals and turn the cauliflower into the main event. Roasting it in thick slices means you benefit from the roasted flavour while enjoying more of the tender middle.
One of the best things about this recipe is how simple the ingredients list is. If you have a cauliflower in your fridge, chances are you will be able to make this side-dish.
All you need to make this recipe is a large cauliflower head, olive oil, lemon juice and some salt and black pepper to season.
As for the cauliflower, size does matter a bit here. The larger the cauliflower head is to begin with, the larger the stalk will be meaning your steaks are larger. A smaller cauliflower is more likely to fall apart into individual florets.
If you’re dealing with a dinky cauliflower, not to worry, you can just chop the cauliflower up into pieces, use the same marinade, and reduce the roast time slightly.
Follow these steps to make this classic low-carb side dish of lemon roasted cauliflower steaks:
Prepare the Cauliflower
Firstly, you’ll want to cut away the outer leaves and trim the stalk slightly to remove the dried-out part of the cauliflower. Do not remove the stalk entirely, as this is what will hold the steaks together. It is also perfectly edible, and perfectly delicious.
Next, wash it thoroughly and pat dry with a dish towel.
Once the cauliflower is washed, place it stalk side down and then slice into thick slices of about 2cm wide. Don’t worry about any florets that fall away, just add these to your baking tray to cook alongside the steaks.
Lay each cauliflower steak onto a baking tray lined with parchment paper or a silicone baking mat and then it is ready to be brushed with the marinade.
Try not to overcrowd the steaks on the tray to minimise steam and maximise crispy edges. Use a second tray if you are short on space.
Add the marinade
The simple lemon marinade just needs to be combined in a small bowl so that it can be brushed onto the cauliflower steaks. You will want to brush the marinade onto both sides for maximum flavour.
Finally, you can add to a pre-heated oven at 210°C / 410°F to roast. It will take around 20-30 minutes for the cauliflower to cook.
Halfway through the cooking time, carefully flip the steaks over with a spatula so that they can cook on both sides.
You will know it is ready when the outer florets start to brown, and the cauliflowers stalks have become slightly tender. Unlike meaty steak, these don’t need to rest. Enjoy immediately!
You can store any leftover cauliflower steaks in the refrigerator to be used within 3-4 days.
Not sure what to serve with your cauliflower steaks? Why not try a drizzle of delicious fiery Chimichurri sauce!
Fancy a different side? Give these Easy Paprika Roasted Cabbage Wedges a go!
Did you make this recipe?
Please let me know how it turned out for you! Be sure to rate and leave a comment below, and tag @anti_candida_kitchen on Instagram with the hashtag #anticandidakitchen. Happy cooking!
Lemon Roasted Cauliflower Steaks
- 1 large cauliflower
- 2 tablespoon olive oil
- Juice of 1 lemon (approx 2-3 tbsp)
- Salt and black pepper
- Pre-heat your oven to 210°C / 410°F.
- Prepare your cauliflower by removing the green outer leaves, trimming the stalk and washing thoroughly with water.
- Slice your cauliflower lengthways into 2cm thick slices. Some of the outer florets will break away, you can just add these to the baking tray alongside the "steaks".
- Combine the olive oil, lemon juice and some salt and pepper in a bowl.
- Brush the cauliflower steaks generously on both sides with the mixture.
- Roast at 210°C / 410°F for 20-30 minutes, turning each "steak" carefully halfway.
- Serve hot as a side dish to meat and fish and store any leftovers in an airtight container in the refrigerator for up to three days.