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.
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!
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.
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.
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!
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.
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.
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
- 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
- Depending on how large the cauliflower head, it may yield between 2 to 4 steaks.
- Sauce pairings: five-minute chimichurri or pesto sauce.
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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
Chic says
Delish!!! Thank you 😀😂
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.