Garlic Roasted Cauliflower Steaks


3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried parsley

2 heads cauliflower, cut into 1/2-inch slices

Kosher salt and freshly ground black pepper, to taste

1/4 cup freshly grated Parmesan

One lemon

½ cup walnuts, roughly chopped


Preheat oven to 200 degrees or 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, combine olive oil, garlic, oregano, thyme, rosemary, parsley and lemon.

Place cauliflower slices in a single layer onto the prepared baking sheet. Brush each slice with the olive oil mixture on both sides; season with salt and pepper, to taste.

Place into oven and bake until golden brown, about 20-25 minutes, flipping halfway.

Halve the lemon and roast it in a fry pan with olive oil with the walnuts. 

To serve, squeeze charred lemon juice over the steaks, then top the steaks with the toasted walnuts.

Serve immediately, sprinkled with Parmesan.