I’m sure the last thing you want to be thinking about is heating your oven up to 425 degrees right now, but how gorgeous does this “steak” look? I bet you didn’t think cauliflower could be so pretty. I certainly didn’t. I also didn’t think it could be this delicious, but it is.
If you haven’t had roasted cauliflower before, try it! Even if cauliflower isn’t your favorite veggie, you’ll love it roasted! I love it with chili powder or curry powder, but I’ve recently discovered that Cajun seasoning is delicious on it too. I thought cutting cauliflower into “steaks” would be a fun idea, but I didn’t know it would be so pretty! But you can just do simple bite sized pieces of cauliflower this way too, I made a note in the recipe because the time to roast it will be a little less.
For my hubby and kids I tone down the spiciness when I make our own Cajun seasoning and I only add a small amount. Not only does it save money, this way everyone can enjoy it too. Then for myself I can always add a pinch or two of cayenne to make it spicier just for myself.
I love making my own spice blends. What’s your favorite spice blend? I love pumpkin pie spice, not just in pumpkin pie Do you like making your own spice blends?
Homemade Cajun Seasoning
- 1/2 C paprika
- 1 tbsp + 1 tsp sea salt
- 1 tbsp + 1 tsp garlic powder
- 1 tbsp + 1 tsp onion powder
- up to 1 tbsp cayenne (or more to taste)
- 1 tbsp white pepper
- 1 tbsp black pepper
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp dry mustard
- 1 tsp sugar(optional)
Combine all in a jar or container with a tight fitting lid. Close lid tightly and shake until combined. Label and store in a cool dry place with the rest of your herbs and spices until ready to use.
Cajun Roasted Cauliflower “Steaks”
- 1 large head of cauliflower cut into 3 1/2″ “steaks”, the remaining cauliflower kept for another use
- 2 tsp oil
- 1 tsp Cajun seasoning
- 1/4 tsp salt
Preheat the oven to 425 degrees. Prepare the cauliflower “steaks” by turning the head of cauliflower over so that the stem is facing up. Make two parallel cuts on either side of the stem, then cut the remaining middle piece into as many “steaks” as possible(no thinner than 1/2″). Arrange as many “steaks” as needed on a baking sheet. The remaining cauliflower can be chopped and stored in the fridge for another meal, or it can added to the same pan as the “steaks” after they have already cooked for 10 minutes. The “steaks” can also be stored in a sealed plastic bag in the fridge until ready to use.
Drizzle the prepared cauliflower “steaks” with 2 tsp oil for each steak, and then sprinkle with 1/2 tsp Cajun seasoning and 1/8 tsp of sea salt. Place in the oven and roast for 20 minutes. Remove from the oven and gently flip over. Sprinkle the other side with the remaining 1/2 tsp Cajun seasoning and 1/8 tsp of sea salt. Return to the oven for 10 more minutes, or until golden on both sides and crispy and dark brown on the edges. Serve immediately garnished with fresh parsley if desired.
To roast cauliflower florets instead of “steaks”, cut up into bite sized pieces, drizzle with 2-3 tbsp oil and sprinkle generously with Cajun seasoning(about 1 1/2 tbsp or more to taste and depending on the size of the cauliflower) and salt(about 1/2 tbsp or 1 1/2 tsp) and roast for 20 minutes, stirring and flipping once in the middle.