Ingredients:

  • 1 large head of cauliflower (approx. 2 lbs / 900g), outer leaves removed
  • 3 tablespoons olive oil (45 ml), plus extra for drizzling
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream (120ml)
  • 2 tablespoons grated Parmesan cheese (30g), optional
  • 1/4 cup finely chopped fresh parsley (packed)
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon finely chopped fresh mint
  • 1 clove garlic, minced
  • Zest of 1 lemon
  • 1 tablespoon olive oil (15ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional).
  2. Cut the cauliflower head into steaks – about 1-inch (2.5cm) thick slices from the center. Reserve loose florets.
  3. Whisk together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Brush over cauliflower steaks and florets.
  4. Arrange cauliflower steaks on the baking sheet in a single layer. Roast for 20 minutes.
  5. Drizzle heavy cream over the cauliflower and sprinkle with Parmesan cheese if using.
  6. Return to oven and roast for another 15-20 minutes, until tender and golden brown.
  7. While roasting, combine gremolata ingredients in a small bowl.
  8. Remove cauliflower from oven and sprinkle generously with lemon-herb gremolata. Serve immediately.