Cajun Roasted Cauliflower “Steaks” with Homemade Cajun Seasoning

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

Per steak:

• 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.