Four-Spice Roasted Cauliflower Steaks

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Thick cauliflower steaks seasoned with a balanced four-spice mix and oven-roasted to golden perfection. This Mediterranean-inspired vegetarian recipe (gluten free), ready in about 35 minutes, pairs cauliflower head, olive oil, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 large (about 2 lbs) cauliflower head
• 4 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1 tsp salt
• 2 tbsp chopped, for garnish fresh parsley
• 4, for serving lemon wedges

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Instructions

1. Step 1: Preheat oven to 425°F. Remove leaves and trim stem of 1 large cauliflower head, then slice into 4 thick 'steaks' about 3/4-inch thick.
2. Step 2: In a small bowl, combine 4 tbsp olive oil, 1/2 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp ground black pepper, and 1 tsp salt to create the four-spice marinade.
3. Step 3: Brush both sides of each cauliflower steak generously with the spice and oil mixture.
4. Step 4: Arrange the steaks on a parchment-lined baking sheet and roast for 20 minutes, flipping halfway through, until steaks are golden brown and tender when pierced with a fork.
5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the steaks. Serve immediately with 4 lemon wedges to squeeze over the top.