For The Cauliflower

  • 1 large head of cauliflower
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika

For The Gremolata

  • 1/2 cup California walnuts, coarsely chopped
  • 1/2 cup parsley, lightly packed
  • 1 cloves garlic, minced
  • Finely grated zest of 1 lemon
  • Salt
  • Pepper


  1. Preheat the oven to 260°C. Cut the cauliflower into half lengthwise making 4 thick steaks.
  2. Brush cauliflower with oil on both sides and sprinkle it with seasoning.
  3. Cover them with a foil and roast them in the oven for 5 minutes.
  4. Remove the foil and roast the cauliflower for 10 more minutes.
  5. Turn the cauliflower over and roast the other side for 6-8 minutes until they are brown and crisp-tender.
  6. Toast some California walnuts on the side in a small skillet for 5 minutes. Let it cool and toss it with all the gremolata ingredients in a bowl and mix well.
  7. Serve it immediately over cauliflower steaks.