Easy cauliflower steak recipe seasoned with salt, pepper, garlic powder, and paprika. Thick slices of this vegetable make for a hearty and satisfying plant-based meal.
Are you a fan of cauliflower? Try my low-carb recipes for cauliflower risotto or cauliflower mashed potatoes.
Table of Contents
Oven-roasted cauliflower steaks are just the right solution for a satisfying plant-based entree or side. This meal is made with fresh vegetables and seasonings that you can easily find in any pantry. After learning how to make cauliflower rice multiple ways, I couldn’t wait to turn this humble vegetable into the star of the plate!
Cauliflower has been a favorite nutritious substitute for grains, especially for those looking for a low-carb alternative and those 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.
How to cut cauliflower steaks
It’s best to use a large chef’s knife to trim the outer leaves, level the bottom stem, and cut the steaks. Depending on how large the head of cauliflower is, it will yield between two to three, perhaps four pieces.
I prefer two large slices from each head versus four smaller ones so that you produce a more hearty steak. Save the leftover cauliflower florets to make cauliflower grits, rice, or risotto.
Oil helps to brown the surface
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.
Add the seasoning
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.
How to roast cauliflower steaks
Thick slices cook on a baking sheet in a scorching oven, which allows them to be steamed and browned. Roasting ensures tender cooked cauliflower pieces with a golden crust for a delightful contrast in textures. The simple preparation allows creativity in flavors and sauces to serve with each steak.
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.
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!
Alternative methods
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!
What to serve this with
I can’t wait to hear how you serve your steaks. Leave me a comment below so we can chat about more recipe ideas!
Recipe Science
Cover and steam 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 the moisture 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.
Roasted Cauliflower Steaks
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
- Preheat the Oven – Adjust the oven rack to the lower third position. Preheat to 500ºF (260ºC).
- Slice the Cauliflower – Remove the outer green leaves from the head of the 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 cut side. Repeat the process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces in total. Place them on a rimmed baking sheet.
- Prepare the Seasoning – In a small bowl mix together salt, pepper, garlic powder, and paprika.
- Season the Cauliflower – Drizzle olive oil on both sides of each steak. Evenly sprinkle the seasoning mixture on both sides, about ¼ teaspoon per side.
- Roast the Cauliflower – Tightly cover the baking sheet with foil and bake for 5 minutes. Remove the foil and continue roasting for 10 minutes. Carefully flip each piece and roast one more time until a golden brown crust forms, about 6 to 8 minutes.
- To Serve – Transfer to a serving platter and garnish with parsley.
Recipe Video
Equipment
Notes
- Recipe Yield: 2 to 4 steaks depending on how large the cauliflower head is.
- Sauce Pairings: Chimichurri or pesto sauce.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Steve Chambers says
I am about the try your roasted cauliflower steak recipe. I will say that it does look delicious and am looking forward to enjoy it.
Jessica Gavin says
Let me know what you think about the cauliflower steaks after you make it!
Karin Snellock says
This is great served with orzo, also cooked in the oven like a risotto with added stock and diced vegetables. When cooked, just top with the cauliflower for a hearty vegetarian meal.
Jessica Gavin says
I love the pairing of the cauliflower steak with orzo or risotto. I’ll have to give it a try!
Ellen says
Thanks for the cooking tips — I’ve made cauli steaks often but kind of messed up some efforts because I wasn’t sure how to cook them. This is super helpful, thank you!
Also wanted to share that I made a (vegetarian) “brown” gravy with mushrooms as topping for my meat-loving father — he was none the wiser and requested seconds and thirds 🙂 And I also use the steaks as a base for lentil bolognese or a veggie pilaf. It really helps non-cauliflower lovers (hard for me to believe they exist) make the transition to believers.
Jessica Gavin says
You’re amazing, Ellen! So happy to hear that the cauliflower steak cooking tips helped!
DHiggs says
I had all ingredients except for paprika so substituted cayenne pepper instead, however used 1/4tsp. Everyone loved this! Lots of flavor and it really did bring one of my favorite vegetables to a new height! Thanks so much for this recipe Jessica!
Jessica Gavin says
You’re welcome! Thank you or sharing your paprika substitution.
Cindy Parks says
My husband and loved this recipe. I made it just like suggested and the Chimichurri sauce as well. We are not eating meat right now it was a great alternative. I made the sauce in my Ninja. Definitely a repeat for lunch or dinner. Thanks
Jl says
Wow! This were delicious! Easy and can use lots of spices to shake it up! Will make it again!
Jessica Gavin says
I’m so happy that you enjoyed the cauliflower recipe! Please let me know what spices you try next.
Roberta Soon says
Made this again as a side dish last night. My family now loves it more. They are now cauliflower converts. I do put slices of butter on them before baking. Salted butter takes them to a new high. Thanks so much for this recipe.
Jessica Gavin says
I will have to try the salted butter on my cauliflower steaks next time! Glad to hear that the dish is enjoyed by your whole family.
Roberta Soon says
Made this last week. My family is not a big cauliflower fan but my son-in-law bought a lovely one, so I decided to try something different instead of a stir fry.
To my surprise, it was all gone. They loved it. You managed to convert them. Thanks for sharing.
Jessica Gavin says
Woo-hoo!Great job, Roberta. You did it, not me! Bravo!
Sharon Reynolds says
I made these and they were delicious! I put the spices directly into the olive oil, then used a brush to brush it on. I just made 2 “steaks” which fit into a pyrex casserole dish. I covered the dish with foil and baked mine at 450 (convection) for 10 min, then uncovered and baked for another 10, then flipped them over and baked for another 10. I didn’t make chimichurri sauce but instead sprinkled them with a bit of grated parmesan cheese when they came out of the oven.
Jessica Gavin says
Great job, Sharon! I love that you kept the cauliflower steaks simple with the parmesan cheese garnish on top.
Vickie says
Is the steak considered to be the meal.or do you had a meat or chicken to go with
Jessica Gavin says
The cauliflower steak is meant to be the main dish as a vegetarian option. However, a lot of people like to sere it as a side dish as well with meat protein.
Ellen says
Hi — excellent recipe! I’ve made my cauliflower steaks with a lentil pilaf added on top after the steaks are roasted. Sooooo good!! Thank you for the tip on the cutting; I was doing it all wrong and salvaging smaller pieces.
Bon appètit!
Ellen
Jessica Gavin says
Thank you for your feedback, Ellen! Wow, the lentil pilaf added on top of the cauliflower steaks sounds amazing!
Tammy says
I love this recipe. I serve mine on top of a little Trader Joe’s Romesco dip (add T olive oil and warm to sauce), along with Trader Joe’s brown rice blend and steamed peas. My family, including the kids, love it!
Jessica Gavin says
Wow, Tammy, I love what you have paired with the cauliflower steaks. I’ll have to give them a try too!
Caroline says
Amazing! Our steaks needed around 10 min covered and 15 min uncovered.
Next time, we’ll try adding a little parmesan to the seasoning.
Jessica Gavin says
Thanks for sharing your feedback, Caroline! Parmesan cheese would be so delicious!
Margaret Johnson says
By far the best recipe I have tried for roasted cauliflower! I did 425* (as I was baking something else at the same time), I left the foil on for 15min, flipped, and baked another 15 min…Absolutely perfect!! I have tried other recipes, can’t wait to make this again. Thank you
Jessica Gavin says
Thank you for trying the recipe! Love that you modified the cook time as needed.
Marci says
Absolutely delicious. My kids (three under 10-yo) went for seconds. Fastest and easiest recipe I could find and the big difference was covering it with foil for the first little bit to steam. Using this for appetizers or a side dish (breaking up the steaks a little) would work just as well.
Jessica Gavin says
I’m so happy that the family enjoyed the recipe! I love the suggestion to use it as an appetizer or side dish, yummy!
Margaret Johnson says
Great recipe, easy and delicious! I only made 1/2 the head and baked at 425 degrees due to another thing I was baking. I also was distracted and left the foil on for 15 min. I turned and baked another 15 min(due to lower heat), and they were delicious!! My husband even commented how good they were. Thanks
Jessica Gavin says
Great to hear that you enjoyed the cauliflower and were able to adjust bake time as needed.
Lee says
How long does it last in the fridge?
Jessica Gavin says
You can store the roasted cauliflower steaks in the refrigerator for up to 5 days.
Barry Ford says
The recipe looks great. Gonna try it tomorrow. What do you suggest to serve with it? I’m thinking about a nice spinach and tomatoe salad topped with avocado and cottage cheese.
Jessica Gavin says
I think your pairing with the salad sounds wonderful! You can also make some sauteed vegetables for an extra umami burst of flavor, or corn on the cobb.
Suzannelawhead says
They were great!! And soo easy!
I added taco spice, a few Chile peppers and served with black beans.
Perfect for vegetarians!!!
Jessica Gavin says
Wow, the taco spice sounds divine on the cauliflower steaks!
Ashie says
This was really good! Different from any other way I’ve had cauliflower. But like another reviewer said, it was good to microwave it a little while and then roast it to get it soft and let the yummy seasoning soak in.
Jessica Gavin says
Great tip on microwaving the cauliflower to soften it, I’ll have to try that!
Anna Leah says
Easy and delicious! I have made this numerous times and now I make two heads because I can eat one easily! Will have to try the chimichurri sauce with it since I like that too, though I have not tried them together.
Jessica Gavin says
Good idea doubling up on the cauliflower! The sauce pairing is one of my favorites, perfect for spring.
Connie says
I put some A1 on mine. Fantastic.
Jessica Gavin says
Love the spices and tanginess in the sauce, good paring with the cauliflower!
Michael Burkett says
Fantastic.
Thank you so much.
Truly restaurant quality right at home.
The the sauce was exactly the right touch to put this meal over the top.
I can eat this every day!
Jessica Gavin says
Thanks, Michael! I can’t wait to hear how you pair other dishes with the cauliflower steaks.
Deena Gonzales says
OMG, I just made these for lunch for my husband and I as I had a head of cauliflower I needed to use. These are the best! I knew I would like them but I didn’t know I would love them…I didn’t use any sauce on them but everything else was exactly as the recipe says. This is going to be a staple at my house from now on!
Jessica Gavin says
Whoo-hoo! Thrilled to hear that you enjoyed the cauliflower steaks Deena.
Teresa says
Delicious recipe, one you can prepare in advance without having the worry of over boiling your vegetables. Cauliflower as I have never known it before, thank you. The serving dish was empty in the blink of an eye.
Jessica Gavin says
Happy to hear that you enjoyed cooking cauliflower in the oven! Great idea to use it for meal prep.
Gail says
I made these Roasted Cauliflower Steaks yesterday and can honestly say they were fantastic! 10/10. I didn’t have the recommended sauces but did try with hot sauce and another version with ranch & fresh lemon. Both were delicious!
Jessica Gavin says
Thank you for your feedback, Gail! Hot sauce, ranch, and lemon sounds like delicious sauces to pair with the steaks.
Laila says
Amazing, loved this recipe! So tasty and full of flavour. I had it with caramelised onions, tomatoes and spinach in a burger!
Jessica Gavin says
Wow, the onions, tomatoes and spinach with a bun sound incredible with the steaks!
Trish says
I can’t thank you enough for this recipe! I made this Xmas day and it turned out perfectly. I’ve had such difficulty in the past making this dish but cutting the cauliflower in 1.5” slices and roasting at 500° F is what makes it perfection. I used your choice of spices which complemented the flavors wonderfully. This is my go-to recipe from this point forward!
Jessica Gavin says
Yay! I’m so glad that you had success with the method for cauliflower steaks.
Mireis says
I love this simple, delicious way to make cauliflower!
My semi vegetarian teen who doesn’t like veggies loves this cauliflower steak!
Jessica Gavin says
I’m thrilled to hear that your family enjoys the cauliflower steaks!
Lin says
Terrific! My first success with cauliflour ‘steaks!’
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’.
Jessica Gavin says
Thank you for your insight Norm! I will definitely try the leaves in other dishes, sounds nutritious and tasty.
Chic says
Delish!!! Thank you ??
Alison Cabello says
What an I doing wrong if before I even the 10 minutes unfoiled they are already burned? Low rack, 500° heat
Jessica Gavin says
They are burned after baking them covered? The bottoms?
David says
All I can say is wow never tried it never heard of but I love this sooo nice and tasty thank you Jessica
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.
Denny says
I marinade my steaks with pepper flake and italian dressing and oven roast at 400 degrees for 30 minutes turning half way.
Jessica Gavin says
I’ll have to try the italian dressing, sounds yummy!
Maria Terry says
My new obsession. I couldn’t get enough.
Jessica Gavin says
That’s awesome to hear! The cauliflower steaks are so versatile.
Alan tomkins says
Tried this a few weeks back and is now a regular accompaniment with our Sunday roast. Thanks Jessica
Jessica Gavin says
Thanks for your feedback, what a nice pairing or meat and vegetables you’ve put together!
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.
Ignacio Delgado says
at what temperature do you steam and at which do you roast?
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.
Jessica Gavin says
I can’t wait to hear what spice combinations you use for the cauliflower steaks in the future!
Ali says
Delicious !! Easy to make and will definitely be making this recipe again.
I give it a 5/5!
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!
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!?
Jessica Gavin says
Thank you for making the recipe and giving my version a try!
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!!
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!
Sandra says
Such a quick, easy recipe and really delicious! I shall definitely be cooking this again and brilliant for vegan guests!
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 🙂
Jessica Gavin says
I’ll have to try the stems, how do you like to cook them Julia?
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!
MAria says
This is a delicious recipe and very easy to do. I love it. Thank you
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!
Jessica Gavin says
That seasoning combo sounds delicious Mike!
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.
Jessica Gavin says
I need to try those green leaves, Mike! Thanks for sharing your cooking experience.
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.
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.
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
Jessica Gavin says
No, unfortunately, I have not tried this recipe in an air fryer.
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!
Jessica Gavin says
I’ll have try that seasoning next time Annie, thanks for your feedback!
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
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!
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.
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.
Evelyn says
I love this recipe! Making it again today. 🙂
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.
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.
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!
Jessica Gavin says
You’re welcome Malena!
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!
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. 🙂
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.
Jane Flynn says
Delicious and easy. Used fresh crushed garlic which was fine. Thanks for the recipe, definitely making it again.
Linda says
Very good! The steaming is the key. So tender and tasty. Thank you.
Jessica Gavin says
You’re welcome Linda!
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!
Jessica Gavin says
Whoo hoo! You’re welcome Beth 🙂
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,
Jessica Gavin says
Wow, I’m going to have to try the grill for these next time. Thanks for the tips, Jim!
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 🙂
Kenneth Esajian says
Don’t use olive oil with that high of heat, smokes out the kitchen
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.
Kathy says
Use coconut or avocado oil. Both have high smoke points. Much healthier!
Helen Kordela says
What would you suggest as a side that would pair well with the cauliflower steaks?
Jessica Gavin says
I like mashed potatoes/ sweet potatoes, crispy roasted red potatoes, and asparagus or a salad.
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 Lara- After roasting for the 5 minutes covered, then 10 minutes uncovered, check to see if the florets would need more time. If so, stir and then cook until lightly golden in color and tender.
Lara says
Thanks very much!
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
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.
Jessica Gavin says
You are amazing Michelle! So happy to hear that you enjoy this recipe 🙂
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!!!
Deb says
It was awesome and very low calorie ?
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 🙂
Jen Morris says
Your recipe is our favorite! It’s in the oven right now!!
Jessica Gavin says
Yay! Thank you for making the recipe 🙂
Sarah says
Amazing! I added cayenne & a dash of onion powder, it was like a Cajun cauliflower party for the tastebuds! Thank you!
Jessica Gavin says
Sounds delicious! Thanks for making the recipe 🙂
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!
Jessica Gavin says
Whoo hoo! Great idea to make florets instead of cauliflower steaks Jen!
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!
Simone says
Thank you for your quick reply Jessica. Will give it a try soon and will report back!
Sarah says
I made them last week and they turned out just perfect, thank you for the recipe ????
Jessica Gavin says
You’re welcome Sarah!
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.
Jessica Gavin says
I’ve never tried cabbage steaks, sounds intriguing! I can’t wait to hear what you think of the steaks. Cauliflower soup is a great idea!
Yvonne says
Today I tried and is was very good.
Tom Sobieski says
Since cauliflower is “neutral tasting” how can IT infuse anything with flavor?
Jackie says
how many cauliflower steaks is 1 serving?