Ingredients

 For the Cauliflower

• 1 large head cauliflower
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

 For the Creamy Garlic Lemon Sauce

• 2 tbsp butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• ½ cup vegetable broth
• ½ cup grated Parmesan cheese
• 1 tsp Dijon mustard (optional)
• 1 tbsp fresh lemon juice
• ½ tsp Italian seasoning
• Salt and black pepper to taste

 Garnish

• Fresh chopped parsley
• Lemon wedges
• Extra cracked black pepper

 Step-by-Step Instructions

 Prepare the Cauliflower

 Preheat your oven to 425°F (220°C).

 Remove the outer leaves from the cauliflower.

 Trim the stem carefully while keeping it intact.

 Slice the cauliflower into ¾ to 1-inch thick steaks.

 You should get about 4–5 sturdy slices.

 Season

 Place the cauliflower steaks on a parchment-lined baking tray.

 Brush both sides generously with olive oil.

 Sprinkle with:

• Garlic powder
• Paprika
• Onion powder
• Salt
• Black pepper

 Roast

 Bake for 20 minutes.

 Carefully flip each steak.

 Roast another 15–20 minutes until deeply golden with crispy edges.

 Make the Garlic Cream Sauce

 Melt butter in a skillet over medium heat.

 Add minced garlic.

 Cook for about 1 minute until fragrant.

 Pour in vegetable broth.

 Stir in heavy cream.

 Add Parmesan cheese.

 Mix until melted and smooth.

 Stir in:

• Dijon mustard
• Italian seasoning
• Lemon juice

 Simmer gently for 3–5 minutes until slightly thickened.

 Taste and adjust seasoning if needed.

 Assemble

 Spoon the creamy garlic sauce into a baking dish or serving platter.

 Arrange the roasted cauliflower steaks over the sauce.

 Sprinkle with fresh parsley.

 Finish with freshly cracked black pepper.

 Serve immediately with lemon wedges.

 Tips

 Don’t slice the cauliflower too thin or it may fall apart.

 Roast at high heat for beautifully caramelized edges.

 Fresh Parmesan melts more smoothly than pre-shredded cheese.

 Add sautéed mushrooms or spinach for extra flavor.

 For a lighter version, substitute half-and-half for heavy cream.

Q&A

Q: Can I make this ahead of time?
 Yes! Roast the cauliflower and prepare the sauce separately. Reheat gently before serving.

Q: Can I freeze it?
 The cauliflower freezes well, but the cream sauce is best enjoyed fresh.

Q: What can I serve with it?
 Mashed potatoes, rice, quinoa, grilled chicken, or crusty bread pair wonderfully.

Q: Can I make it dairy-free?
 Yes. Use dairy-free butter, plant-based cream, and dairy-free Parmesan alternatives.

 Servings

Serves: 4

 Approximate Nutrition (Per Serving)

• Calories: 285
• Protein: 10g
• Carbohydrates: 12g
• Fat: 23g
• Fiber: 4g
• Sugar: 5g
• Sodium: 390mg

 Small Caption

Golden roasted cauliflower in a rich, creamy garlic lemon sauce—simple ingredients, elegant flavor, and absolutely irresistible!