These Cauliflower Steaks are juicy, tender roasted cauliflower seasoned with garlic, smoked paprika and served with a fresh walnut pesto. They are the perfect healthy vegetarian main or side to any meal! Gluten-free, vegan, dairy-free, low carb, keto, paleo and Whole30 friendly.
Place into the oven and roast for 30-35 minutes, or until crispy and golden on the edges, flipping halfway through.
If your air fryer requires preheating, preheat to 375F. Place the seasoned cauliflower steaks in the air fryer basket in a single layer, making sure no to overlap.
Air Fry for 8 minutes, then use tongs to flip. Air Fry for another 7 minutes or until tender, golden and cooked to your liking.
Preheat your grill to medium heat. Place the seasoned cauliflower steaks on the grill and cover. Cook for 5-6 minutes then use tongs to gently flip. Cook for another 5 minutes, or until tender, golden and cooked to your liking.
*Nutritional info is calculated without the pesto.
How to store and reheat
Leftover cauliflower should be stored in an airtight container in the fridge once it has cooled completely. It will stay fresh for about 3-4 days. Reheat your cauliflower in a 350°F oven until it's hot and the cheese is bubbling.
How to freeze
Place the cooled cauliflower on a large baking sheet and freeze it for at least 20 minutes. Then, transfer it to a large resealable freezer bag and store it in the freezer for up to 3 months. Reheat it straight from frozen according to the following instructions.
When you're ready to reheat your frozen cauliflower, place it in a single layer in your Air Fryer basket. Set the temperature to 365°F and heat the cauliflower for 7-9 minutes, or until it reaches your desired crispiness. You will have to work in batches. Don't let the frozen cauliflower sit at room temperature while you're working through reheating it.