Cauliflower Steaks


  • 1 /2 cup vegetable broth from a quart container 1 Tbsp. cornstarch

  • 4 cloves garlic, minced

  • 1 tsp. dried oregano

  • 1 /2 tsp. dried thyme

  • 1 /2 tsp. dried rosemary

  • 1 /2 tsp. dried parsley

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

  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400° F.

  2. Lightly spray a baking sheet with nonstick spray.

  3. In a small pot mix vegetable broth and cornstarch. With a whisk, stir constantly while bringing to a gentle boil.

  4. Cook and stir one minute more, until thickened. Add garlic, oregano, thyme, rosemary and parsley.

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

  6. Place in oven and bake until golden brown, about 20-25 minutes, flipping halfway and adding more broth mixture.

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