When I think about cauliflower, many dishes come to my mind, but deep fried, pickled, or raw were my favorite ways to eat this power vegetable.
To include cooked cauliflower in our diet often I started to roast it. Making them with different flavors just like you would find potato chips with so many varieties.
I loved cauliflower my whole life, but my kids were not fans unless it is raw, however, when I started with this method, a tray full would be eaten before I had even blink.
You can make Asian flavors just by using different spices, or perhaps buffalo flavor, or bbq
I made before Malaysian Roasted Cauliflower, which is my kids’ one of their favorite after-school snacks.
Oven-Roasted Thai Cauliflower Steaks
- 1 Large Cauliflower
- 1 tablespoon Oil
- Juice from 1/2 ripe lime
- 1/4 teaspoon Grounded Sesame seeds
- 1/4 teaspoon Thai Chile Pepper
- 1/4 teaspoon Crushed Red Pepper
- 1/4 teaspoon Ginger powder
- 1/4 teaspoon Coriander powder
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Cinnamon
- Pinch of nutmeg
- 1 whole lime zest
- 1/2 teaspoon Sea salt
- Sesame seeds
Seasoning: Grind or crush toasted sesame seeds, before blending it with the rest of the ingredients. Keep it in the jar with a fitted lid if you do not use all of it. Make sure that all the steaks are completely seasoned with this on both sides. This is my own blend. You are welcome to use store both is you desire.
Preheat oven to 400F (200C).
Cut the green leaves off the cauliflower heads, then slice cauliflower into half through the stem. Starting at the cut side of each cauliflower half, make approximately 1/2-inch-thick slices. You should end up with about 4 slices per head. If they start to fall apart at the very end, that’s ok, you can still roast smaller cauliflower florets, as you can see in my pictures. Also, you can serve them to the kids because they do look very appetizing when smaller.
Line a large baking pan preferably sheet pan with parchment paper. You can drizzle just a bit of oil so that parchment paper could stick or wouldn’t curl up.
Now, carefully transfer cauliflower slices to the baking pan and oil on both sides and squeeze lime right over each slice.
Sprinkle with Thai Seasoning on both sides and bake in the preheated oven for 25 minutes to up to 35 minutes, depending on your taste. Usually, I take mine out around 25 minutes. You do not want to burn them, however, I know that some people like more crunchy than softer texture.
Any leftover roasted cauliflower could be used for Cauliflower rice. It is perfect! You can serve it with meat or as a meat replacement. Also, you can add stir-fry over it. It has so much flavor. As a cauliflower lover, I like this dish even when it’s cold, but I would suggest to serve it hot because it tastes much better. You can prep it ahead and keep it in the fridge until ready to roast.