Roasted Cauliflower with Cilantro Aioli
Roasted Cauliflower Steaks is the perfect comfort food for a cold weather meal. The addition of smoked paprika gives this side dish depth and a slightly smoky flavor that compliments the robust taste of cilantro and garlic. Marian Tobin-Hardy, Florida
Servings: 4
Calories: 180kcal
Roasted cauliflower is the perfect comfort food for a cold weather meal. The addition of smoked paprika gives this side dish depth and a slightly smoky flavor that compliments the robust taste of cilantro and garlic.
Ingredients
FOR THE CAULIFLOWER
- 1 head cauliflower (core and leaves removed and sliced into thick steaks)
- 1 clove fresh garlic (minced)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon McCormick® Granulated Garlic
- ½ teaspoon smoked paprika
- Sea Salt and Ground Pepper
CILANTRO AIOLI
- ½ cup Veganaise (or reduced calorie mayonnaise)
- 1 clove fresh garlic (minced)
- 1 lemon, zested (fruit reserved for another use)
- 2 tablespoons fresh cilantro (cleaned and chopped)
- Sea Salt and Ground Pepper
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper.
- Place cauliflower steaks on the sheet and drizzle with olive oil, and gently brush to coat, keeping the steaks as intact as possible (there will always be tiny bits of delicious crumbles, though).
- Sprinkle with minced garlic, garlic powder, paprika, salt and pepper. Drizzle more oil, if necessary.
- Bake on the lower rack of your oven for 20 minutes. With a wide, large spatula, gently turn steaks over and bake an additional 10 minutes until golden.
- While the steaks are baking, whisk together the aioli ingredients and set it aside.
- Arrange the cauliflower steaks on a heated serving platter and drizzle with the aioli. Garnish with chopped cilantro, and pass any remaining aioli.
Spa Index Kitchen Notes
We like the vegetable sliced "steak style" but you'll always have rogue bits and pieces that break off (delicious treats for the cook). For simplicity, you can just as easily chop the cauliflower into florets and pieces and toss it with the oil and spices it in a bowl, and then spread on the cookie sheet for roasting.
Then, just plate up portions of the florets, and top with the aioli as described.
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Nutrition
Serving: 1 Serving | Calories: 180 kcal (9%) | Carbohydrates: 7 g (2%) | Protein: 2 g (4%) | Fat: 16 g (25%) | Sodium: 16 mg (1%) | Potassium: 252 mg (7%) | Fiber: 2 g (8%) | Sugar: 3 g (3%) | Vitamin A: 400 IU (8%) | Vitamin C: 42.9 mg (52%) | Calcium: 20 mg (2%) | Iron: 0.5 mg (3%)
Sooo good!!! So easy to make too! I love the cilantro aioli, so yummy!
Loved it
This is really, really good.
wish more restaurants served just plain, roasted cauliflower too! It’s such a good vegetable and lasts so long I’m surprised they don’t? This is good recipe.
We agree! It’s nice to see it turn up in gnocchi, or as a substitute for pizza crust, or as mashed, but why not serve it as it was grown — roasted and enjoyed for its own merits? We’re with you!
While we’re pleased with the resurgence of cauliflower as a vegan or low carb alternative to rice and using in pizza crusts, etc., we’ve always lamented that more restaurants and fine dining establishments don’t serve this beautiful, tasty and nutritious vegetable — in all of its glory, instead of masked to look like something else.
This recipe shows off a hunky beast of a vegetable in all its glory. It’s delicious.
We couldn’t agree more! Why mask this delicious vegetable? Roast it, serve it, and make no attempts to disguise it. We’d order it often if only it were offered.