Roasted Cauliflower Steaks with Cilantro Aioli

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.

Serves 2-4


1 large head of organic cauliflower, core and leaves removed and sliced into ¼ inch slices vertically
1 large clove garlic, finely minced
2 Tbs. extra virgin olive oil or coconut oil
½ tsp. garlic powder
½ tsp. or more smoked paprika
Himalayan salt and cracked pepper to taste

For aioli

½ cup Vegenaise®
1 large clove garlic, finely minced
Zest of 1 organic lemon
Juice of 1 organic lemon
2 Tbs. coarsely chopped organic cilantro
Himalayan salt and cracked pepper to taste
Additional cilantro for garnish

[custom_frame_right]Roasted Cauliflower Steaks with Cilantro Aioli[/custom_frame_right]

1. Preheat oven to 425 degrees F.
2. Line a large baking sheet with parchment paper.
3. Place sliced cauliflower in a large bowl and drizzle with oil and gently toss.
4. Add minced garlic and sprinkle generously with garlic powder, paprika, salt and pepper and toss again.
5. Arrange cauliflower in single layer on baking sheet.
6. Drizzle with a little more olive oil, salt and pepper.
7. Bake on lower rack of oven for 20 minutes. Gently turn steaks over and bake an additional 10 minutes or until golden.
8. While cauliflower is baking, whisk together the aioli and set aside.
9. Arrange roasted cauliflower on a heated serving platter and drizzle with half the aioli. Garnish with chopped cilantro. Serve with remaining aioli for individual portions.

Recipe by Marian Tobin-Hardy