Roasted Cauliflower Steaks

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Cauliflower steaks made oven roasted with simple seasonings like salt, pepper, garlic powder, and paprika. Cutting the cauliflower into thick slices makes for a hearty and satisfying plant-based meal. I recommend serving these vegetable steaks with a flavorful sauce.

Serving platter with cauliflower steaks and green sauce

Oven roasted cauliflower steaks are just the right solution for a satisfying plant-based entree or side. This entire meal is made with fresh vegetables and seasonings that you can easily find in any pantry.

Thickly sliced cauliflower steaks cook on a baking sheet in an extremely hot oven, which allows it to be steamed and browned. This method ensures tender cooked cauliflower pieces with a golden crust, for a delightful contrast in textures. The simple preparation of this recipe allows creativity in flavors and sauces to serve with each steak.

Cauliflower has been a favorite nutritious substitute for grains, especially for those looking for a low carb alternative, and those who are on the Paleo or Whole30 diet. If you’re looking for a meatless meal option, or on a plant-based diet, this recipe is a great choice to switch up dinner time.

After learning how to make cauliflower rice multiple ways, I couldn’t wait to turn this humble vegetable into the star of the plate!

Persons hands cutting a head of cauliflower

How to cut cauliflower steaks

  • Cut off the outer green leaves.
  • Trim off the bottom of the cauliflower stem but make sure to keep the core intact.
  • Cut right through the middle of the cauliflower head, this keeps the florets together.
  • Cut thick slices, about 1 1/2-inch thick to have a heartier bite and stay intact in high heat.
  • Save the excess florets that do not connect to the steaks to make cauliflower rice, risotto or grits.

It’s best to use a large chef’s knife for trimming the outer leaves, leveling the bottom stem and cutting the steaks. Depending on how large the head of cauliflower, it will yield between two to three, perhaps four pieces. I’d prefer two large slices from each head, versus four smaller so that you produce a more hearty steak.

Persons hands slicing into a head of cauliflower on a cutting board

How to roast cauliflower steaks

There are two steps for cooking cauliflower steaks in the oven; steam first, and then roast. This process all happens in one pan in a blazing hot 500-degree oven.

To prep, each steak gets drizzled with olive oil, which helps prevent the vegetable from sticking to the baking sheet. It also helps to create a more golden and crisp surface.

Pouring oil over several cauliflower steaks on a sheet pan

The neutral flavor of the cruciferous cauliflower infuses flavors effortlessly, and the pale cream-colored florets take on colors instantly. A seasoning blend of kosher salt, black pepper, garlic powder, and paprika adds savory notes and a beautiful hue.

This is where you can get creative! If you’d like, add some cumin, coriander and cayenne pepper for a spicy Latin twist, or curry powder, turmeric and garam masala for an Indian inspired steak.

These veggie steaks are now ready to get roasted in a dry-heat environment of the oven. In about 15 minutes of cook time, the exterior becomes golden brown with crisp edges. It’s a beautiful contrast of textures and flavors!

Roasted cauliflower steaks on a sheet pan

If you’re making just a few steaks at a time, you can cook them using the same method but in a large cast iron pan. Alternatively, the steaks can be cooked over medium-high heat in a skillet on both sides until fork tender. I prefer the steam and then roast method, but feel free to try different ways and see what works best!

After roasting the cauliflower steaks, enjoy them with your favorite sides, or take the flavor to the next level by pairing with a sauce. I recommend an herbaceous and tangy five-minute chimichurri which is featured in these photos or some pesto sauce for an Italian spin.

Closeup photo of a seasoned roasted cauliflower steak with dipping sauce

Thick cut roasted cauliflower steaks on a serving platter

I can’t wait to hear how you serve your steaks. Leave me a comment below so we can chat about more recipe ideas!

More cauliflower recipes

Cover and steam cauliflower until tender

To steam the cauliflower steaks, the baking tray is tightly covered with foil for the first five minutes of roasting. This process allows for the moisture that is being released from the cell walls of the cut vegetable to turn into steam. The steam becomes trapped, allowing the hot moisture to cook the thick core and florets first. This step produces a more tender steak.

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Roasted Cauliflower Steaks

Cauliflower steaks are easy to make entre that is oven roasted with simple seasonings like salt, pepper, garlic powder, and paprika. Serve the vegetable steak with a flavorful sauce or toppings for a customizable dish.
Pin Print Review
3.92 from 129 votes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings 4 servings
Course Entree
Cuisine American

Ingredients

  • 2 heads cauliflower
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ cup olive oil
  • 1 teaspoon chopped parsley

Instructions 

  • Adjust oven rack to the lower third position. Preheat to 500ºF (260ºC).
  • Remove the outer green leaves from the head of cauliflower and trim the stem.
  • Using a large knife cut the cauliflower in half lengthwise through the center.
  • Cut a 1 ½-inch thick steak from each half. If the head is large, carefully cut one more steak from each of the cut sides.
  • Repeat process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.
  • Place cauliflower steaks on a rimmed baking sheet.
  • In a small bowl mix together salt, pepper, garlic powder, and paprika.
  • Drizzle olive oil on both sides of each cauliflower steak.
  • Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks, about ¼ teaspoon per side.
  • Tightly cover the baking sheet with foil and bake for 5 minutes.
  • Remove the foil from the cauliflower and roast for 10 minutes.
  • Gently flip the cauliflower steak and roast until a golden brown crust forms on both sides, about 6 to 8 minutes.
  • Transfer to a serving platter and garnish with parsley.

Recipe Video

Notes

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Nutrition Facts
Roasted Cauliflower Steaks
Amount Per Serving
Calories 150 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 625mg26%
Potassium 321mg9%
Carbohydrates 9g3%
Fiber 6g24%
Sugar 3g3%
Protein 4g8%
Vitamin A 50IU1%
Vitamin C 136.1mg165%
Calcium 40mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Reader Interactions

95 Comments Leave a comment or review

  1. Judy Caywood says

    I almost bought a cauliflower yesterday. Now I am going back to the store to buy one. I got cabbage instead to make cabbage steaks. I do like cauliflower. With the left overs I could make some cauliflower soup. Thank you for a beautiful tasty recipe.

  2. Simone says

    Hi Jessica I would like to try your suggestion ‘add some cumin, coriander and cayenne pepper for a spicy latin twist, or curry powder, turmeric and garam masala for an Indian inspired steak.’ however would you be able to advise on the quantities of everything in the mix?

    • Jessica Gavin says

      Hi Simone- For the latin twist, I would add about 1 teaspoon of cumin, 1/2 teaspoon coriander and a pinch of cayenne pepper or to your liking (mix with the other seasoning ingredients in the recipe, taste and adjust seasonings as needed). For the an indian inspired version, to the spice base in the recipe, I would add 1 teaspoon curry powder, 1/4 teaspoon turmeric, 1/4 teaspoon garam masala. Let me know how it goes!

  3. Jen says

    My kids (ages 11 & 15) LOVED this recipe. I didn’t have enough garlic powder, so I used some onion powder & garlic salt instead.

    Also, I made cauliflower florets instead of steaks.

    EXCELLENT recipe, definitely a keeper!

  4. Sarah says

    Amazing! I added cayenne & a dash of onion powder, it was like a Cajun cauliflower party for the tastebuds! Thank you!

  5. Anna says

    Hi! Thanks for a great recipe! I love cauliflower this way!
    I cook a lot of food and love it, and I hate having waste in the kitchen. And I just saw you comment of removing the inedible leaves, THEY are great! I fry them like asians greens and they are great! Try using them next time instead of throwing them out! 🙂

    • Jessica Gavin says

      You have opened up my eyes to a new world of cauliflower Anna! I can’t want to try the leaves, I have a few in my fridge right now 🙂

  6. Michelle says

    I’m trying to eat healthier, and with a long journey ahead of me, I’m having to learn how to cook again, healthier. I have fallen in love with these, and could eat it every day.

    • Kyle Lehmann says

      I’m so happy for you that you’re on a healthier journey. I turned to low carb eating about 5 years ago after being very overweight for the 25 before that. Cauliflower is so versatile, I hope you find it as helpful as I do. I love making fried rice, mashed potatoes and steaks. Good for you!

    • Deb says

      Me and you both Jessica! It’s taken me 8 years to put the pounds back on but we can do it! I have paired it with sweet potato ( on the same pan) and 2 chicken thighs. Good luck and I know the cauliflower will be great!! Without the calories of the toppings I usually put on.
      Thank you for the quick recipe!!!

  7. Susan verbeke says

    I made them w dried garlic and onions and parsley and season salt w olive oil. Didn’t flip. They turned out awesome I could have eaten both heads

  8. Lara says

    Would I need to adjust the cooking time if I cook them as florets instead of as steaks? Thinking of using as a side dish for our Christmas dinner. Thanks.

    • Jessica Gavin says

      Hi Kenneth- What kind of olive oil did you use? I recommend ones labeled as light or olive oil, not extra virgin olive oil because its smoke point is lower.

  9. Lois Hilty says

    Will you kindly email me this recipe for Roasted Cauliflower steaks & also include sending me your daily recipes? Thank you SO much!

    • Jessica Gavin says

      Hi Lois! You can print or save the recipe when you scroll to the bottom of the post in the recipe card area. You can also subscribe to my newsletters in the grey box on the right hand side of the website, just scroll down a little. All you have to put is your first name and email address 🙂

  10. Jim says

    I have made these before but not at such high temps. This recipe worked splendidly. We just used with a small amount of. Good Parmesan cheese as a side dish. As the oven was busy roasting a chicken, I used a gas grill on indirect heat at the 500degree temperature. Worked perfectly,

  11. Beth says

    As I have my plate of cauliflower steaks in front of me I must tell you how delicious your recipe is! Thank you so much for sharing this fab recipe!

  12. Jane Flynn says

    Delicious and easy. Used fresh crushed garlic which was fine. Thanks for the recipe, definitely making it again.

  13. Leslie S. says

    Wonderful and easy recipe! My whole family devoured the cauliflower with the 5-min chimuchurri sauce. I used 2 cauliflowers which made 4 “steaks” and kept the ends of the cauliflower florets together so they wouldn’t become over-roasted. I did make a substitution to your chimuchurri sauce, only because I didn’t have red wine vinegar. I used mostly white wine vinegar with a splash of balsamic. Delish! Next time, I might consider adding some fresh mint to give it more of an Indian flavor.

  14. Amy says

    I have been meaning to make cauliflower steaks for some time now and finally made them tonight. Thank you for the detailed instructions on how to actually cut the cauliflower! They were perfect and did not fall apart. I made 3 kinds; South Asian, Chinese, and a plain paprika-salt-pepper combo. All delicious! 🙂

    • Jessica Gavin says

      Wow, I love your flavors for the cauliflower steaks! What spices did you use for the south Asian and Chinese, sounds amazing 🙂

      • Amy says

        Thank you! Used cumin powder, curry powder and garam masala powder for the South Asian one and soy sauce, fish sauce and a little Chinese chili sauce for the Chinese inspired one. 🙂

  15. Kathy Gardner says

    I made this dish and it was SO good! Everyone at my party loved it.
    I added just a bit of Cajun seasoning otherwise followed the recipe . I will be making this all the time!

  16. Malena says

    Oh yeah! This is a fantastic way of getting cauliflower for everyone! Just fall in love with it as soon as i saw it. Thank you Jessica. You make my healthier way of living much easier!

  17. Linda says

    Wow! Great recipe! We are on week seven of keto and the weight loss is going great, but am getting tired of mashed califlower. What a wonderful change up for us. Added bonus, my husband even likes it. Vegetables and him usually have a very strained relationship. Making again for dinner tonight! Thank you for the great post.

  18. Marisa Di bello says

    It seems like olive oil is the wrong choice because of the high temperature suggested for roasting. Has anyone had issues or used another type with a higher smoke point?

    • Annette P. says

      I made my cauliflower with avocado oil. I did use olive oil for the chimichurri since it isn’t heated.

  19. Lyn says

    Thanks for these healthy recipes. I also appreciate the nutrition info listed after them on your website. It makes it easier to keep track of what I’m enjoying.

  20. Keith says

    Wasn’t too sure how these were gonna taste as not a massive cauliflower eater.

    Oh my goodness, they were amazing. Are gonna be a regular dinner from now on.

  21. Annette P. says

    Wowzers!! I followed your recipes for the cauliflower steaks and the chimichurri. Both are amazing!! I just finished eating two steaks. Delicious! This will be a staple in my home. Thanks!

  22. Anna Leah says

    I usually just salt and pepper everything but I love the spice blend here. Was already steaming and roasting Brussel sprouts so decided to try cauliflower steaks too. Mmmm, I may have steamed them a couple minutes too long but I liked these more than the sprouts now. Was totally worth it even though it was the hottest day and I should have not opted to bake a pizza but since I did I decided to roast veggies too. Easy to just snack on or throw in salads now. Thx

  23. Annie says

    Tried these tonight. I used Zatar as the seasoning with a bit of salt. The middle eastern flair was great! I’m glad I found this recipe. Thank you!

  24. Karen Walker says

    Hi Jessica;

    Have you ever tried to make cauliflower steaks in an air fryer? If so, can you help with portion amounts.
    Yhanks

  25. Diane taber says

    Hi I’m just starting out doing bulk meal prepping/cooking./for freezer cooking/& doing all our meals for the freezer and need to do it and this on a very tight budget.

  26. Jennifer says

    Hi, I want to do these as a side to a roast chicken & acorn squash & bread salad – can you recommend a sauce that might go a little better than chimichurri, or should I just stick w/ parmesan on top? Thanks so much!

    • Jessica Gavin says

      I like the idea of herbs and freshly grated parmesan or pecorino romano right before serving. I also have a green goddess dressing that would be very nice or a lemon basil vinaigrette.

  27. Mike says

    Hi great recipe, but let me enlighten you, as you say ‘remove the inedible leaves’. Cauliflower leaves are delightful and just as tasty as the cauliflower itself. When I was a child in the 50’s and money was tight my mother would cook the whole cauliflower including leaves and stalks, all were delicious.

  28. Mike B says

    Love it, I tried this brushed with olive oil and a splash of Worcestershire sauce and seasoned with Montreal-style steak spice blend, very rich beefy flavor!

  29. Jarek says

    I made these yesterday for lunch for my vegan friend. She really loved these steaks and so did my 4 myo daughther. The only problem was that I could only cut out 2 steaks as the rest of the cauliflower crumbled into pieces. Anyway, it was a good lunch!

  30. Julia says

    I know a few other commenters have already pointed this out, but I think it bears repeating–cauliflower leaves are not just edible, but tasty as well. Same for the stem. Simply incorporate the chopped leaves/stem bits in with the cauliflower florets and cook as you normally would. Just like the florets themselves, the leaves and stem get soft and verging on creamy when cooked. Waste not want not 🙂

  31. Sandra says

    Such a quick, easy recipe and really delicious! I shall definitely be cooking this again and brilliant for vegan guests!

  32. Tracy says

    Delicious! I used avacado oil and Tuscan seasoning and threw in a sliced onion. My husband loved this and he doesn’t eat Cauliflower!

  33. Nina says

    Delicious! Didn’t have any foil on hand, so I just flipped after about 13ish minutes and eyeballed after. Added a touch of cayenne for heat, and everything else turned out great. Thanks for a great recipe!!

  34. Elizabeth says

    I made these cauliflower steaks tonight! They were absolutely delicious! I have made other recipes before, but this is our very favorite. Will definitely be making more of these! Thank you for the recipe!💗

  35. Deborah says

    I’ve tried roasting cauliflower steaks by sautéing first, then roasting ( time consuming and messy) and roasting at a lower temperature on a baking sheet (outside browned but inside raw). This method is simply the best! Steaming it covered for 5 minutes covered and then continuing roasting at a high temperature yields perfect cauliflower steaks!

  36. Lisa Nguyen says

    Love this recipe! Found a way to enjoy Cauliflower (before did I never really enjoyed cauliflower). It’s fun to combine spices to see what you can come up with. Will try again with various mix of spices! Thank you for sharing this recipe.

  37. Talia says

    My cauliflower didn’t stay in steak size pieces. What’s the easiest way to prevent it from breaking apart? Thanks!

    • Jessica Gavin says

      I try to make sure that each slice has some of the stalk attached to ensure that the pieces stay together. The very ends of the cauliflower head may fall apart so I save those for another use or roast them as florets. You might have to cut thicker steaks depending on the size of the vegetable.

  38. Alan tomkins says

    Tried this a few weeks back and is now a regular accompaniment with our Sunday roast. Thanks Jessica

  39. Denny says

    I marinade my steaks with pepper flake and italian dressing and oven roast at 400 degrees for 30 minutes turning half way.

  40. Mary Mellone says

    I made my cauliflower steaks with semi-homemade tomato sauce and sliced chicken apple gouda sausage. I used the cauliflower in the place of noodles. Turned out amazingly. Thank you for the recipe.

  41. Alison Cabello says

    What an I doing wrong if before I even the 10 minutes unfoiled they are already burned? Low rack, 500° heat

  42. Norm Bindon says

    A god recipe but I am surprised a ‘Certified Culinary Scientist’ would say ‘Cut Off The INEDIBLE Leaves. There are far from inedible. and they have more good things in them than the cauliflower itself. They are very high in calcium, high in iron and fiber and many other good things. They are also tasty; I prefer them to the ubiquitous kale.
    They can be used in soups, stews, pastas or just roasted a a side dish. When I make Allo Gobi I roast them along with the potatoes and cauliflower. Too bad the produce markets or food wholesalers cut the leaves so short for ‘appearance’.

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