Roasted Lemon Cauliflower Steaks

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Roasted Lemon Cauliflower Steaks


  • 1 head of cauliflower, cut into 1-inch “steaks”
  • 1/4 cup olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • Salt and freshly cracked black pepper, to taste
  • 2 tbsp fresh parsley, finely chopped
  • 3 tbsp pine nuts, toasted
  • 1/4 cup grated Parmesan


Cauliflower Steaks:

  1. Preheat oven to 450 degrees F. Line a baking pan with parchment paper.
  2. Mix olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl. Set aside.
  3. Trim the outer leaves of the cauliflower. Place the stem of the cauliflower on a cutting board with the head of the cauliflower facing up. Slice into 1-in “steaks”, cutting through the stem.
  4. Place the cauliflower steaks on the parchment-lined baking tray. Brush the top side of the cauliflower with 1/2 the seasoned olive oil mixture.
  5. Bake in preheated oven for 15 minutes.
  6. Remove the tray and flip the cauliflower. Brush with the remainder of the olive oil.
  7. Return to oven and bake for an additional 10 minutes.

Toasted Pine Nuts:

Place pine nuts to a heavy-bottom pan (cast iron works great) large enough to hold pine nuts in a single layer. Place over medium-low heat and toast until fragrant, stirring frequently. Once slightly golden, transfer pine nuts to a plate.


Remove cauliflower from the oven. Sprinkle with grated Parmesan, parsley, toasted pine nuts, and freshly cracked pepper. Serve warm.