Cauliflower "steaks" are uber trendy these days. And I get it - the meaty vegetable cooks up like a hearty steak when sliced and cooked just so. But what I love most is the ease of preparation! Get four slices from 1 head of cauliflower and you're ready to cook (I don't know about you, but I find cutting the florets off the head super messy - little white nuggets of cauliflower somehow end up all over my floor).
About the salt: I chose Himalayan pink salt for its distinctive rose-like color and incredible crunch. On the nutritional front, Himalayan salt prized for its essential minerals (84 to be exact) not found in regular table salt. Aside from sodium, Himalayan salt is high in iron, magnesium, phosphorus, calcium, potassium, and chloride, and contains traces of boron, fluoride, iodine, zinc, selenium, and copper, all of which are necessary for bodily health. Plus, Himalayan salt is naturally occuring, so it contains all these minerals without chemical processing. You can find Himalayan salt in the spice aisle next to the other salt varieties.
Roasted Cauliflower Steaks with Pink Salt
Don't worry if some of the florets fall off the "steaks" as you slice, just add them to the baking sheet with the other pieces.
1 large head cauliflower, sliced lengthwise through the core into 4 "steaks"
2-3 tablespoons olive oil
1/2 teaspoon garlic powder
Pink Himalayan salt
Ground black pepper
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Arrange the cauliflower steaks on the prepared baking sheet. Brush the tops with the olive oil and sprinkle with garlic powder. Roast for 15 minutes. Gently flip over the steaks, brush the second side with olive oil and sprinkle with garlic powder.
Return the cauliflower to the oven and roast for 10 to 15 more minutes, until tender and golden brown.
Top with the pink salt and black pepper before serving.
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