Oven-Roasted Cauliflower Steaks with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thick-cut cauliflower steaks oven-roasted with smoky paprika and a drizzle of olive oil for a flavorful vegetarian main or side. This international-inspired vegetarian ready in about 35 minutes pairs large cauliflower head, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 2, 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.

★ 4.3 (15 ratings) Prep: 10 min Cook: 25 min Serves 2 International cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Remove leaves and trim the stem of 1 large cauliflower head, then slice into 3/4-inch thick steaks, about 2-3 pieces.
  2. Step 2: Place the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides with 3 tbsp olive oil.
  3. Step 3: In a small bowl, mix 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Sprinkle the spice mixture evenly over both sides of the cauliflower steaks.
  4. Step 4: Roast in the preheated oven for 20-25 minutes, flipping halfway, until edges are golden and tender when pierced with a fork.
  5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the steaks before serving.

Frequently asked questions

How long does Oven-Roasted Cauliflower Steaks with Smoked Paprika take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Cauliflower Steaks with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large cauliflower head from drying out.

Can I substitute ingredients in Oven-Roasted Cauliflower Steaks with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Cauliflower Steaks with Smoked Paprika for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Roasted Cauliflower Steaks with Smoked Paprika vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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