Spiced And Roasted Cauliflower Steak

Looking for a healthy cauliflower recipe that’s bursting with flavor and incredibly versatile? These spiced and roasted cauliflower steak are the perfect main dish or side, combining crispy edges, tender centers, and an aromatic spice blend that will have everyone asking for seconds. Whether you’re planning a holiday vegetarian main dish or need a low-carb cauliflower steak dinner, this recipe delivers on taste and nutrition. It is perfect for weeknight dinners or as a showstopper for your next date night or gathering.

Why Cauliflower Steak?

Cauliflower steaks are not only visually stunning but also incredibly versatile. By slicing the cauliflower into thick “steaks,” you create a substantial main course that when combined with a hearty dip, and good bread, becomes a gorgeous show-stopper of a meal.

The spices used in this recipe add depth and warmth, making the dish ideal for any season. Its mild flavor and meaty texture make it the perfect base for bold seasonings. Plus, roasting brings out its natural sweetness while creating a golden, caramelized crust.

This oven-roasted cauliflower steak recipe is an excellent choice for:

• Thanksgiving cauliflower steak as a plant-based option.
• A quick, flavorful weeknight dinner.
• A hearty vegan roasted cauliflower steak that satisfies even meat-eaters.

The Spice Blend That Makes It Magical

The beauty of these spiced cauliflower steak lies in the spice mix, which elevates the humble vegetable to something extraordinary. A combination of garam masala, ground cumin, and garlic powder creates a smoky, warming crust that’s hard to resist.

Want to mix it up? Try these variations:

• Grilled spiced cauliflower steak: Swap the oven for the grill for a smoky char.
• Moroccan spiced cauliflower steak: Add ras-el-hanout and cinnamon.
• Mediterranean twist: Use za’atar and smoked paprika.
• Smoky BBQ: Replace the spices with your favorite barbecue rub.
• Herby flavors: Add dried oregano, thyme, or rosemary.

Tips for Perfectly Roasted Cauliflower

Perfecting baked cauliflower steak is all about technique. Follow these tips to ensure every bite is tender, crispy, and flavorful:

1. Slice with Care: When cutting the cauliflower, keep the core intact to ensure the steak holds its shape. A sharp knife is crucial for even slices.
2. Don’t Skimp on Oil: Olive oil not only prevents sticking but also helps the spices adhere and encourages browning.
3. Spacing Matters: Arrange the cauliflower in a single layer on your baking sheet. Overcrowding will cause steaming, which can result in soggy cauliflower.
4. Flip for Even Cooking: Turning the steaks halfway through roasting ensures both sides are perfectly caramelized.
5. Experiment with Heat: If you like it crispy, increase the oven temperature to 450°F for the last 5 minutes.

How to Serve Spiced Cauliflower Steak

These vegetarian steak alternatives are incredibly versatile. Here are some serving ideas to inspire your next meal depending on your dietary choice:

• Low-carb cauliflower steak dinner: Serve with a side of steamed broccoli or a fresh green salad.
• Gluten-free roasted cauliflower steak: Pair with quinoa or wild rice for a wholesome, filling meal.
• Cauliflower steak with tahini dressing: Drizzle creamy tahini sauce or top with chimichurri for a herby kick.
• Switch up the Dips: Serve with creamy hummus, bean dip , or a smoky romesco sauce.
• Grain Bowls: Add the steaks to a bed of quinoa, couscous, or wild rice with roasted vegetables.
• Tacos: Chop the roasted steaks and serve in soft tortillas with avocado and salsa.
• Salad Topper: Slice the steaks into strips and toss them onto a fresh salad with a zesty lemon dressing.

For a holiday vegetarian main dish, these cauliflower steaks are perfect alongside mashed sweet potatoes and cranberry sauce.

Nutritional Benefits of Cauliflower

This healthy cauliflower recipe is as nutritious as it is delicious:

• Low in calories: Cauliflower is naturally low-calorie, making it a guilt-free addition to any meal.
• Rich in vitamins: Packed with vitamins C, K, and B6, cauliflower supports immune health and bone strength.
• Rich in fiber: Supports digestive health.
• Plant-based power: Gorgeous ways to consume more veg!
• Keto-friendly cauliflower recipes: Ideal for low-carb and Whole30 diets.

Can I use an air fryer? Yes! For an air fryer cauliflower steak, cook at 375°F for about 15 minutes, flipping halfway.

Can I make this recipe ahead of time? Absolutely! You can prep the cauliflower and spices in advance. Roast them just before serving to maintain their crispy texture. If you want you can also bake it and store it in the fridge, and lightly sear it in a skillet before serving.

What if my cauliflower falls apart? No worries! Roast the smaller florets the same way you would the steak and serve it like that. They’ll cook more quickly, so reduce the baking time and keep an eye on them to avoid burning.

Can I grill cauliflower steak instead of roasting them? Yes, grilling is a fantastic option! Brush the steak with oil and spices, then grill over medium heat for about 5 minutes per side.

What are some complementary dishes? Serve the roasted cauliflower steak with naan and a side of vegan raita for an Indian-inspired feast, or pair them with roasted sweet potatoes and steamed green beans for a hearty meal. You can also serve these with quinoa salad, tahini sauce, or a side of roasted vegetables for a balanced meal.

Bottom line.

These spiced cauliflower steaks are more than just a dish—they’re a statement. Whether you’re planning a Thanksgiving cauliflower steak or simply want a quick and satisfying dinner, this recipe is a guaranteed crowd-pleaser. With the combination of a flavorful spice blend and the ease of roasting, you’ll find yourself making these vegetarian steak alternatives again and again.

Happy cooking!

Spiced and Roasted Cauliflower Steak – A Flavorful Vegan Main Dish

Ingredients1x2x3x

• 1 medium cauliflower head
• 3-4 tablespoons olive oil
• 1 teaspoon kosher salt divided
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon tandoori masala/ras-el-hanout/garam masala/fav meat rub
• 1 teaspoon cumin ground

Instructions

• Preheat your oven to 425°F (200°C). Line a large, rimmed baking sheet with parchment paper or a heat-resistant silicone sheet to prevent sticking and ensure even roasting.
• Wash the cauliflower thoroughly under running water and pat it dry. Remove any outer leaves, and carefully trim the bottom of the stem while leaving enough of the core intact to hold the “steaks” together.
• Using a sharp chef’s knife, cut the cauliflower head into ¾-inch-thick slices. You should get at least 2-3 full “steaks.” The smaller, outer pieces will fall apart—that’s normal! Roast these as florets or save them for another dish like a roasted cauliflower soup or salad topping.
• Arrange the cauliflower steaks in a single layer on the prepared baking sheet. Scatter any florets around the edges. Drizzle the olive oil over the cauliflower and use your hands or a brush to ensure even coverage.
• Combine the salt, black pepper, garlic powder, spice blend (tandoori masala, ras-el-hanout, garam masala, or your chosen rub), and ground cumin in a small bowl. Sprinkle half the seasoning mix evenly over the tops of the cauliflower steaks and florets. Flip the steaks carefully, then season the other side with the remaining mixture.
• Roast the cauliflower in the preheated oven for 30 minutes, flipping halfway through to ensure even browning. The steaks are done when they are golden and fork-tender, with slightly crisped edges.
• Serve the spiced cauliflower steaks hot, paired with your favorite dip such as hummus, kidney bean dip, or a creamy tahini sauce. Top with crispy fried onions for added texture and flavor, and garnish with fresh herbs or a drizzle of citrus juice for a burst of freshness.

Notes

Nutrition

Looking for a sandwich that combines the comforting flavors of fall with a touch of spice? This Autumnal Mushroom Butternut Squash Sandwich is exactly what you need. Loaded with tender butternut squash, spicy tempeh, savory mushroom-potato patties, and a creamy mustard balsamic vinaigrette.

This Mushroom Butternut Squash sandwich is hearty, vegan, and perfect for cooler days when you don’t have tomatoes or kukes anymore at the market. Whether you’re meal prepping for the week or looking for a cozy weekend lunch, this recipe brings rich, earthy flavors to every bite.

Ingredients and Substitutesfor this Mushroom Butternut Squash Sandwich

This Mushroom Butternut Squash Sandwich recipe is packed with fresh, seasonal ingredients and includes several versatile components. Here’s a breakdown of each ingredient along with possible substitutes, so you can adjust to your preferences or what’s available in your pantry.

• Crimini Mushrooms: Crimini mushrooms add a rich, earthy flavor to the patties. Other mushroom varieties, like button mushrooms, shiitake, or portobello, will also work well. For an even deeper flavor, try mixing several mushroom types.
• Potatoes: Yukon Gold or Russet potatoes are ideal as they mash easily and hold together when formed into patties. You can also use sweet potatoes for a hint of sweetness and vibrant color. Just note that sweet potatoes are softer, so you may need to add a little flour or breadcrumbs if the mixture feels too sticky.
• Tempeh: Tempeh provides a meaty texture and absorbs flavors well, making it a great base for the spicy sauce. Tofu is an excellent substitute; press it well to remove excess water, then slice and marinate it as you would with tempeh. You could also try using seitan strips or a vegan “chicken” alternative if you prefer.
• Fresh Coriander (Cilantro): Coriander adds freshness to the patties. If you’re not a fan, feel free to substitute with fresh parsley or green onions for a milder flavor.
• Baguette or Bread of Choice: A fresh baguette gives this sandwich a satisfying crunch and structure. Ciabatta, sourdough, or multigrain bread are also great options, adding their own unique textures and flavors. For a gluten-free option, any sturdy gluten-free bread would work.
• Butternut Squash: Butternut squash has a naturally sweet, nutty flavor that pairs perfectly with the earthy mushrooms and spicy tempeh. You could also use sweet potatoes, acorn squash, or pumpkin for a similar taste and texture.

Sauce for Tempeh:

• Soy Sauce: Adds umami and saltiness. Tamari or coconut aminos are good gluten-free and soy-free alternatives, respectively.
• Sesame Oil: This oil has a distinct nutty flavor, adding depth to the sauce. You could also use olive oil or avocado oil if sesame oil isn’t available.
• Smoked Paprika: This spice provides a smoky undertone, which enhances the flavor of tempeh. Regular paprika or chipotle powder can be used, though the flavor will be slightly different.
• Brown Sugar: Adds a touch of sweetness to balance out the heat. Maple syrup, agave, or coconut sugar can work as alternatives.
• Sriracha (or Hot Sauce): Adds heat and spice. You can adjust the amount based on your preference or use chili garlic paste for a slightly different flavor profile.

Spices for Potato-Mushroom Patties:

• Kala Namak (Black Salt): This Indian black salt has a sulfur-like flavor, giving the patties a subtle eggy taste. It’s optional but adds a unique touch. Regular salt will work as a substitute if needed.
• Hot Red Chili Powder: Adds a bit of heat. Substitute with cayenne pepper or omit if you prefer less spice.
• Turmeric: Provides an earthy flavor and vibrant color to the patties.
• Cumin Powder: Adds a warm, nutty flavor to complement the mushrooms and potatoes.

Creamy Mustard Balsamic Vinaigrette:

• Dijon Mustard: Adds tang and a slight heat to the vinaigrette. Whole grain mustard or yellow mustard can be used for a milder flavor.
• Balsamic Vinegar: Adds sweetness and acidity. For a slightly different taste, you can use apple cider vinegar or red wine vinegar.
• Tahini: Creates a creamy texture and a subtle nutty flavor. For an alternative, try vegan mayo or plain, unsweetened Greek-style vegan yogurt.

Other Additions and Optional Components

You can always get really creative with what you want to add to this mushroom butternut squash sandwich sandwich. The following should give you some more ideas!

• Lettuce or Greens: A layer of fresh greens, like romaine, spinach, or arugula, adds crunch and a refreshing contrast to the warm sandwich ingredients.
• Sauerkraut or Pickles: Sauerkraut introduces a tangy, probiotic-rich layer to the sandwich, balancing the richer flavors. Alternatively, add thinly sliced dill pickles for a crunchy, tangy element.
• Vegan Cheese: A slice of vegan cheese melts beautifully in the warm sandwich, adding a creamy layer that pairs well with the savory and spicy flavors.
• Onion Slices: Add a few slices of red or caramelized onions for a touch of sweetness and added texture.
• Avocado Slices: For an extra creamy texture, layer a few slices of ripe avocado in your sandwich. It’s a great way to boost the healthy fats and enhance the flavor.
• Microgreens or Sprouts: For a bit of freshness, add a handful of microgreens, sprouts, or even fresh herbs like basil or parsley.
• Pumpkin Seeds or Nuts: If you want a bit of crunch, sprinkle some roasted pumpkin seeds or crushed nuts, like walnuts or pecans, inside the sandwich.

I hope you experiment with flavor, texture, and color and make your own beautiful, restaurant-worthy sandwich at home!

Other sandwiches you can enjoy from the blog:

• Vegan Egg Salad Sandwich
• Vegan Grilled Cheese Sandwich
• Vegan Tuna Sandwich
• Beans Masala Sandwich
• Tofu Masala Sandwich
• Vegan Yoghurt Toast – Spicy

Autumn Mushroom Butternut Squash Sandwich with Spicy Tempeh

Ingredients1x2x3x

For the Sandwich:

• 12 crimini mushrooms or any mushrooms available, like button or shiitake
• 5 medium potatoes Yukon Gold or Russet for a creamier texture
• 1 block of tempeh or substitute with tofu for a milder taste
• 1 bunch of fresh coriander cilantro, chopped
• 1 baguette or any preferred bread sourdough, ciabatta, or multigrain work well
• 1 small butternut squash peeled and sliced into half-circles

Sauce for Tempeh:

• 1 tsp soy sauce can be substituted with tamari for gluten-free
• 1 tsp sesame oil
• 1 tsp smoked paprika
• 1/2 tsp brown sugar
• 1-2 tsp sriracha or any hot sauce, like chili garlic paste, for heat

Spices for Potato-Mushroom Patties:

• 1/2 tsp kala namak Indian black salt for a sulfurous, “eggy” flavor, optional
• 1/4 tsp hot red chili powder or cayenne for extra heat
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp oil for frying

Creamy Mustard Balsamic Vinaigrette:

• 1 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 1 tbsp tahini for creaminess; can use vegan mayo as an alternative
• Salt and pepper to taste
• Water to thin as needed

Instructions

• Slice the butternut squash into thin half-circles. Sauté in a bit of oil over medium heat until golden and tender. Set aside.
• Slice the tempeh into thin pieces. In a bowl, mix soy sauce, sesame oil, smoked paprika, brown sugar, and sriracha. Sauté the tempeh slices in oil until golden, then pour the sauce over, allowing it to absorb. Set aside.
• In the same pan, add a little oil and sauté the mushroom slices until golden brown. Remove from heat.
• Prepare the Potato-Mushroom Patties: Boil and mash the potatoes. Add the cooked mushrooms, chopped coriander, and spices (kala namak, chili powder, turmeric, cumin). Mix well, then shape into small patties. Shallow fry in oil until golden on both sides.
• In a small bowl, whisk together Dijon mustard, balsamic vinegar, tahini, salt, and pepper. Add water to thin, if necessary.
• Assemble the Sandwich: Toast your bread if desired. Layer with lettuce, potato-mushroom patties, tempeh, butternut squash, sauerkraut (optional), and drizzle with vinaigrette. Slice in half and serve!
• Enjoy your cozy, fall-inspired sandwich that’s as comforting as it is nourishing.

Notes

• Instead of sautéing, you can bake or air-fry the butternut squash, tempeh, and potato patties for a healthier version.
• Toppings: Feel free to add lettuce, sauerkraut, or thinly sliced pickles for extra crunch and acidity. Check the Additional toppings and additions section in the blog for more ideas.
• Meal Prep! Make the components in advance and store them in airtight containers for easy sandwich assembly during the week.

Nutrition

Truffles, but make them healthy . That’s right, we’re doing it: chocolatey decadence, a sneaky protein boost, and just the right amount of indulgence to make your sweet tooth sing. These Chocolate Chickpea Tahini Truffles are my go-to for when I want dessert to feel just a little virtuous. Oh, and before you raise an eyebrow about the chickpeas—trust me, they’re CARRY the recipe here. Creamy, smooth, and paired with tahini, they bring that velvety texture we all love without anyone suspecting it’s secretly good for you (secret evil laugh).

So, grab your food processor, and let’s make these irresistible bites that are perfect for snacking, gifting, or just hoarding in your fridge (no judgment). Bonus: they’re vegan, gluten-free, and freezer-friendly. Let’s roll! (Literally.)

Ingredients and Substitutes for theseChocolate Chickpea Tahini Truffles:

Here’s the lineup for these fabulous truffles. Most of these are pantry staples, but I’ve got your back with easy swaps if you’re missing something:

• Chickpeas: This is your creamy base. Rinse them really well! No chickpeas? White beans like cannellini or great northern beans work in a pinch.
• Tahini: Adds nutty richness. If you’re out of tahini, almond or cashew butter are great substitutes, but they’ll change the flavor slightly.
• Maple Syrup: Adds natural sweetness. You can swap this for agave syrup or even date syrup.
• Vegan Dark Chocolate Chips: The magic ingredient! You can also use a chopped vegan chocolate bar if that’s what you have on hand.
• Coconut Oil: Helps the coating chocolate stay glossy. If you’re out, skip it or use a neutral oil like grapeseed.
• Optional Toppings: Sesame seeds, shredded coconut, crushed nuts, or cacao nibs. This is where you can get fancy and customize your truffles!

Why Chickpeas in Dessert?

Hear me out: chickpeas are the MVP of healthy baking. They bring a creamy, neutral base that soaks up all the chocolatey goodness while adding a sneaky hit of protein and fiber. Plus, once they’re blended, no one will even know they’re there. Trust me, these are kid-approved, picky-eater-proof, and just plain delicious .

Step-by-Step Instructions:

1. Prep Your Chickpeas: Drain and rinse them well! You don’t want any of that canned flavor hanging around. Pat them dry for the smoothest texture.

2. Melt the Chocolate: Melt 1 cup (175 g) of dark chocolate chips. You can do this in the microwave in 30-second bursts or on the stovetop with a double boiler. Stir in between to avoid burning.

3. Blend the Mixture: In a food processor (or a high-speed blender if that’s your jam), add the chickpeas, tahini, maple syrup, and melted chocolate. Blend until smooth and luscious. It should look like chocolate fudge.

4. Scoop & Freeze: Using a cookie scoop or a tablespoon, portion out the mixture onto a parchment-lined baking sheet. Freeze for 15–20 minutes until firm enough to handle.

5. Roll & Coat: Roll the truffles into smooth balls, then pop them back into the freezer for another 10 minutes. Meanwhile, melt the coating chocolate with coconut oil. Dip each truffle into the chocolate, let the excess drip off, and place them back on the parchment.

6. Top It Off: Sprinkle with your favorite toppings before the chocolate sets. Get creative—this is your masterpiece! Freeze again for the final set.

7. Enjoy & Store: Your truffles are ready to devour! Store them in the fridge for up to a week or the freezer for up to two months (if they last that long).

Tips for Success:

• Getting the Texture Right: Blend the chickpeas until silky smooth. Scrape down the sides of your processor to ensure no chunks are hiding!
• Chocolate Hacks: Adding coconut oil to the chocolate makes it shiny and easier to coat the truffles.
• Customize It: Experiment with flavors! Add a splash of vanilla, a pinch of sea salt, or even a dash of cinnamon to the mix.

Can I use something other than chickpeas? Sure! White beans or even sweet potatoes work, but the flavor and texture will be slightly different.

Do these taste like chickpeas? Nope. Once blended with tahini and chocolate, the chickpeas are completely masked. Your taste testers will never know.

Can I make these ahead of time? Absolutely. These freeze beautifully for up to two months, making them perfect for meal prep or gifting.

If you’re looking for a dessert that satisfies your chocolate cravings without wrecking your health goals, these Chocolate Chickpea Tahini Truffles are your new best friend. They’re proof that healthy-ish can be just as delicious (if not more so!) than the original.

So, what are you waiting for? Whip up a batch, snap a pic, and tag me on Instagram so I can see your creations. Who knew chickpeas could be so chic?

Try other chocolate recipes from the blog:

• Fudgy Zucchini Chocolate Muffins
• Easy Chocolate Peanut Butter Raspberry Bites
• Creamy Vegan Chocolate Pudding
• 3-Ingredient Vegan Chocolate Fudge
• Vegan Cardamom Chocolate Chip Cookies

Chocolate Chickpea Tahini Truffles

Ingredients1x2x3x

• 1 can Chickpeas 13.5 oz / 400 g chickpeas, drained and rinsed
• 1/2 cup Tahini 120 g
• 1 cup Vegan dark chocolate chips, melted 175 g
• 4 tbsp Maple syrup 60 ml

For Coating:

• 1 cup Dark chocolate chips, melted 175 g
• 1 tbsp Coconut oil 15 ml

Optional Toppings:

• Sesame seeds
• Shredded coconut
• Freeze-dried berries
• Chocolate drizzle
• Peanut butter drizzle

Instructions

• Prep the Chickpeas & Melt Chocolate: Drain and thoroughly rinse the chickpeas to remove any excess liquid. Melt 1 cup (175 g) of dark chocolate chips either in the microwave (in 30-second intervals, stirring each time) or on the stovetop using a double boiler.
• Blend the Truffle Mixture: Add the chickpeas, tahini, melted chocolate, and maple syrup to a food processor or high-speed blender. Blend for about 45–60 seconds until smooth and fully combined. You can choose to chill the mix before you move on to the next step to make shaping it easier.
• Scoop & Chill: Use a cookie scoop to portion out the mixture and place each scoop onto a parchment-lined baking sheet. Freeze for 15–20 minutes, allowing the truffle mixture to firm up. Once chilled, roll each portion into a smooth ball and return to the freezer for another 10 minutes.
• Prepare the Coating: While the truffles are in the freezer, melt the additional dark chocolate for coating. Stir in 1 tbsp (15 ml) of coconut oil for a smoother, glossy finish.
• Coat the Truffles: Dip each chilled truffle into the melted chocolate and return it to the parchment-lined baking sheet. Add any optional toppings immediately after coating while the chocolate is still soft. Freeze again until the coating hardens.
• Storage: Transfer the truffles to an airtight container. Store in the fridge for 7–10 days or in the freezer for up to 1–2 months.

Notes

1. Rinse chickpeas well to remove any canned flavor. Pat dry to reduce moisture, which can affect texture.
2. A food processor gives the best texture, but a high-speed blender will also work. You may need to scrape down the sides for an even blend. Uniform Truffles: Use a cookie scoop for evenly sized truffles, which ensures consistent chilling and coating.
3. The maple syrup adds sweetness; you can adjust to taste by adding or reducing by 1–2 tbsp if desired.
4. For a smoother coating, melt the chocolate with a touch of coconut oil. If using a microwave, melt in 30-second increments and stir thoroughly after each round to prevent scorching.
5. These truffles are best enjoyed slightly chilled for a firmer bite and can be served with a light dusting of cacao powder or an extra drizzle of melted chocolate if you like!

Nutrition

Spiced and Roasted Cauliflower Steak - A Flavorful Vegan Main Dish

Ingredients1x2x3x

• 1 medium cauliflower head
• 3-4 tablespoons olive oil
• 1 teaspoon kosher salt divided
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon tandoori masala/ras-el-hanout/garam masala/fav meat rub
• 1 teaspoon cumin ground

Instructions

• Preheat your oven to 425°F (200°C). Line a large, rimmed baking sheet with parchment paper or a heat-resistant silicone sheet to prevent sticking and ensure even roasting.
• Wash the cauliflower thoroughly under running water and pat it dry. Remove any outer leaves, and carefully trim the bottom of the stem while leaving enough of the core intact to hold the “steaks” together.
• Using a sharp chef’s knife, cut the cauliflower head into ¾-inch-thick slices. You should get at least 2-3 full “steaks.” The smaller, outer pieces will fall apart—that’s normal! Roast these as florets or save them for another dish like a roasted cauliflower soup or salad topping.
• Arrange the cauliflower steaks in a single layer on the prepared baking sheet. Scatter any florets around the edges. Drizzle the olive oil over the cauliflower and use your hands or a brush to ensure even coverage.
• Combine the salt, black pepper, garlic powder, spice blend (tandoori masala, ras-el-hanout, garam masala, or your chosen rub), and ground cumin in a small bowl. Sprinkle half the seasoning mix evenly over the tops of the cauliflower steaks and florets. Flip the steaks carefully, then season the other side with the remaining mixture.
• Roast the cauliflower in the preheated oven for 30 minutes, flipping halfway through to ensure even browning. The steaks are done when they are golden and fork-tender, with slightly crisped edges.
• Serve the spiced cauliflower steaks hot, paired with your favorite dip such as hummus, kidney bean dip, or a creamy tahini sauce. Top with crispy fried onions for added texture and flavor, and garnish with fresh herbs or a drizzle of citrus juice for a burst of freshness.

Notes

Nutrition