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Roasted Cauliflower Steaks with Lemon Herb Gremolada, a healthy delicious side dish you will love! |

Roasted Cauliflower Steaks with Gremolata

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: vegan side, side dish, low carb
  • Method: baked, roasted
  • Cuisine: Italian


Roasted Cauliflower Steaks with Gremolata, a healthy delicious vegan side dish that is simple and easy, and full of flavor!


  • 1 large cauliflower-Sliced into ¾ inch slices
  • 1 bunch Italian parsley- finely chopped- 1 Cup (or use part mint or cilantro)
  • 23 garlic cloves- finely minced
  • C olive oil
  • Zest of one large lemon (1 ½ Tablespoon) finely chopped
  • C fresh lemon juice (half a lemon)
  • ¼ tsp salt
  • pepper to taste


  1. Pre-heat oven to 425F
  2. Remove cauliflower leaves and trim sides of the stem, leaving the length. Slice Cauliflower into ½ inch to ¾ inch thick slices. ( See photo). Arrange on a parchment lined baking sheet and brush both sides with olive oil and sprinkle generously with kosher salt and a little pepper. Roast in the oven, uncovered until golden and tender, about 30 minutes (check at 25 minutes). The thicker the slices the longer you will have to roast.
  3. While cauliflower steaks are roasting, make the gremolata.
  4. Chop Italian parsley ( some stems are ok) finely, to make roughly one cup, and place in a bowl. Add the rest of the ingredients and stir to combine.
  5. When Cauliflower is tender, arrange on a platter, and drizzle gremolata over top.


  • Serving Size:
  • Calories: 225
  • Sugar: 5.7 g
  • Sodium: 217.7 mg
  • Fat: 18.4 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 16.5 g
  • Fiber: 5.1 g
  • Protein: 4.8 g
  • Cholesterol: 0 mg

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