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 risotto or mashed potatoes.
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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 rice, risotto, or grits.
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!
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.
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.
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.
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!
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.
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.
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
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.