Chili-Garlic Roasted Cauliflower Steaks

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thick cauliflower steaks roasted with a fiery garlic and chili marinade that caramelizes to a deep, smoky finish. This Mediterranean-inspired no-cook recipe (vegetarian), ready in about 35 minutes, pairs cauliflower head, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F (220°C). Remove leaves and trim the stem of 1 large cauliflower head, then slice into 3/4-inch thick steaks carefully.
  2. Step 2: In a small bowl, whisk together 4 tbsp olive oil, 4 minced garlic cloves, 1 tsp red chili powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Arrange the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides generously with the chili-garlic oil mixture.
  4. Step 4: Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are golden and crispy and the cauliflower is tender.
  5. Step 5: Serve hot with lemon wedges to squeeze over for a bright finish.

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