Roasted Cauliflower Steaks

4.71 from 708 votes
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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.

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 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

Pouring oil over several cauliflower steaks on a sheet pan.

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

Roasted cauliflower steaks on a sheet pan.

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!

Closeup photo of a seasoned roasted cauliflower steak with dipping sauce.
Thick cut roasted cauliflower steaks on a serving platter.

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

Looking for a delicious vegetarian or vegan main course? Roasted cauliflower steaks pair nicely with various sauces and are a healthy and satisfying meal option.
4.71 from 708 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4 servings
Course Entree
Cuisine American


  • 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


  • 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

YouTube video



  • Recipe Yield: 2 to 4 steaks depending on how large the cauliflower head is.
  • Sauce Pairings: Chimichurri or pesto sauce.

Nutrition Facts

Serves: 4 servings
Calories 150kcal (8%)Carbohydrates 9g (3%)Protein 4g (8%)Fat 12g (18%)Saturated Fat 2g (10%)Polyunsaturated Fat 2gMonounsaturated Fat 8gSodium 625mg (26%)Potassium 321mg (9%)Fiber 6g (24%)Sugar 3g (3%)Vitamin A 50IU (1%)Vitamin C 136.1mg (165%)Calcium 40mg (4%)Iron 0.7mg (4%)

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.

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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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Recipe Rating

152 Comments Leave a comment or review

  1. 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.

  2. 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.

  3. 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!

  4. 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

  5. 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.

  6. 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.

  7. 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.

    • 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.

  8. 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!

    • 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!

  9. 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.

  10. 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

  11. 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!

  12. 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

  13. 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.

  14. Suzannelawhead says

    They were great!! And soo easy!
    I added taco spice, a few Chile peppers and served with black beans.
    Perfect for vegetarians!!!

  15. 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.

  16. 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.

  17. Michael Burkett says

    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.

  18. 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!

  19. 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.

  20. 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.

  21. Laila says

    Amazing, loved this recipe! So tasty and full of flavour. I had it with caramelised onions, tomatoes and spinach in a burger!

  22. 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!

  23. Mireis says

    I love this simple, delicious way to make cauliflower!
    My semi vegetarian teen who doesn’t like veggies loves this cauliflower steak!

  24. 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’.

  25. Alison Cabello says

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

  26. 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.

  27. Denny says

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

  28. 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!

  29. 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.

  30. 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!

  31. 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!

  32. 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!?

  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. 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!

  35. Sandra says

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

  36. 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 🙂

  37. 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!

  38. 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!

  39. 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.

  40. 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.

  41. 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.

  42. 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.

  43. 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!

  44. 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

  45. 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!

  46. 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.

  47. 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.

  48. 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.

  49. 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.

  50. 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!

  51. 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!

  52. 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. 🙂

  53. 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.

  54. Jane Flynn says

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

  55. 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!

  56. 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,

  57. 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 🙂

    • 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.

  58. 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.

  59. 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

  60. 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!!!

  61. 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 🙂

  62. Sarah says

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

  63. 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!

  64. 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!

  65. 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.