Roasted Cauliflower Steaks

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Remove the leaves and stem from the bottom of the cauliflower head. Then cut through the center of the cauliflower head, lengthwise, creating two pieces. Slice each side of the cauliflower into ¾ to 1-inch thick steaks, cutting through the core to keep them intact. If using small heads, expect about 2–3 slices per head.

Arrange the cauliflower steaks on the baking sheet and scatter the sliced onion and cherry tomatoes around them. Drizzle one tablespoon of olive oil over the onion and tomatoes.

In a bowl, whisk together the 2 tablespoons olive oil, garlic powder, salt, ground black pepper, lemon juice, and optional paprika. Brush the steaks with the seasoned olive oil, saving some for basting later.

Place the pan in the oven and roast for 11–12 minutes then gently flip each cauliflower steak over and brush the other side with the remaining olive oil seasoning. Place back in the oven and roast for another 10-12 minutes or until tender. If desired, switch the oven to broil and cook for an additional 2-4 minutes to lightly char the edges and blister the tomatoes (see notes).

While the cauliflower is roasting, make the optional sauce. In a bowl, whisk together the yogurt or cashew cream, smoked paprika, oregano, garlic, salt, black pepper, and lemon juice. Slowly whisk in the olive oil or water to thin it out and adjust seasonings again.

Plate the cauliflower steaks with the roasted onion and tomatoes.

Spoon the paprika sauce on top or serve it on the side.

Garnish with lemon slices, fresh parsley, and pinch of sea salt, if desired.

Store leftover sauce and cauliflower steaks in an airtight container in the fridge for up to 5 days.