• 1 tablespoon freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon sea salt
  • 1 head cauliflower
  • 2 tablespoon fresh parsley, finely chopped (for garnish)


  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper or use a cast iron skillet.
  3. Combine lemon juice, garlic, and sea salt in a small bowl.
  4. Cut through the center of a head of cauliflower, lengthwise, into 3/4-inch to 1-inch thick slices. Cut remaining cauliflower into 1-inch-thick pieces and scatter around cauliflower steaks.
  5. Arrange on the prepared baking sheet or pan in a single layer.
  6. Roast the cauliflower until browned and the stems feel tender when pierced with a knife, 25 to 35 minutes
  7. Sprinkle with parsley and serve.