Crisp on the outside and tender on the inside, Roasted Cauliflower Steak is the perfect vegetarian recipe. Add some plant-based protein to make it a main, or serve this golden brown roasted cauliflower on its own as a delicious vegetable side dish.
Look at these gorgeous cauliflower steaks! Perfectly roasted, golden brown, tender on the inside crisp on the outside cauliflower steaks. What a thing of beauty.
But listen, I have a bone to pick with whoever first started putting cauliflower steaks on the menu as a vegetarian main dish. You can't take something like a steak that's rich in iron and protein and has a whole lot of staying power and replace it with a slab of vegetable and call it the same thing.
Don't get me wrong, cauliflower steaks are delicious. This is why we're here. I'm going to show you how to slice, season, and roast your cauliflower steaks gloriously. But let's be sure to serve them on a bed of lentils or a puddle of hummus so you don't get hangry, okay?
Ingredients
The ingredients list for cauliflower steaks is short and sweet and I'm willing to bet you've got most of it on hand already. You'll find specific quantities in the printable recipe card at the end of this post, but for now here's a quick overview.
- Cauliflower --> One big guy or two smaller cauliflower heads is fine.
- Olive oil --> Healthy fat and flavour, baby.
- Sea salt --> Bringing the balance.
- Ground cumin --> For that smoky flavor.
- Smoked paprika --> Even smokier!
- Garlic powder --> Because the fresh stuff would burn.
- Freshly cracked black pepper --> As one does.
- Fresh parsley --> to sprinkle on top.
- Lemon wedges --> for serving.
As for equipment, you'll need a baking sheet lined with parchment paper, and a sharp knife for slicing the cauliflower into steaks. That's it!
How to Make Cauliflower Steak
There are detailed instructions in the printable recipe card at the end of this post, but let's walk through how to roast cauliflower steaks together here.
First things first, you'll want to trim your head of cauliflower. Using a very sharp knife, slice the stem from the bottom of the cauliflower so you are working with a flat surface, and remove any outer leaves.
Then, place the cauliflower onto your cutting board, and slice into "steaks" from the top down into 1 or 1 ½ inch thick slices.
Pro tip! It's important to slice the cauliflower steaks approx 1 - 1 ½ inches thick. If they're too thin they won't hold together, and if they're too thick they won't be tender in the middle.
Arrange the cauliflower steaks on the prepared baking sheets, ensuring they are not not crowded. Whisk together the olive oil, salt, cumin, paprika, garlic powder, and black pepper.
Liberally brush the cauliflower steaks with the oil mixture on both sides.
Place into the hot oven and roast, for 30-35 minutes, carefully flipping them over at the 20 minute mark.
When the cauliflower steaks are fork tender, carefully remove from the baking sheet (use a spatula for this) and serve, with a squeeze of lemon juice and a sprinkling of fresh parsley over top.
How to Cut Cauliflower Steaks
First things first, be sure to choose a cauliflower that is nice and dense. You want to opt for a cauliflower that feels heavy for its size. A lighter, looser cauliflower will be more "fluffy" and the "steaks" will not hold together as well.
Using a very sharp knife, slice the stem from the bottom of the cauliflower so you are working with a flat surface, which will not roll around as you're trying to slice it into steaks.
Then, place the cauliflower onto your cutting board, and slice into "steaks" from the top down into 1 or 1 ½ inch thick slices.
What to Serve with Cauliflower Steak
Cauliflower steaks are a great vegetable side dish and can also be a tasty component of a vegetarian main. If it's going to be a main dish, pair it with some sort of protein so you don't end up with hangry vegetarians on your hands.
I love to serve my cauliflower steaks on a bed of lentils, drizzled with a bit of tahini sauce. A lentil salad on the side is a glorious thing. Or you could riff on these Roasted Cauliflower Hummus Bowls, and serve them on a puddle of hummus. If you're not vegan, a poached egg goes beautifully with cauliflower steak, or give this Baked Halloumi recipe a try.
You could also serve your Cauliflower Steak with rice or pasta for a heartier meal. And don't forget a flavourful sauce, like this Cilantro Chimichurri. A sprinkle of parmesan cheese (or a vegetarian substitute) is also delicious over the top.
FAQs
It tastes like steak! Just kidding... it tastes like roasted cauliflower, and whatever you season it with. In this case we've used smoked paprika and cumin to create layers of smoky flavour that go perfectly with roasted cauliflower.
You should slice the stem from the bottom of the cauliflower so it sits flat when you are going to slice it into steaks. However, leave the stem intact in the middle - this is what holds the florets in place while you're roasting.
You certainly can grill cauliflower steaks. The cauliflower should be brushed with oil and then grilled over medium heat for about 5 minutes on each side. On the stove you'll want to cook at a medium temperature and flip after about 5 minutes. Add a splash of water to the pan and cover with a lid to ensure the cauliflower cooks through.
Nope. This roasted cauliflower recipe starts with raw cauliflower and all of the cooking happens in the oven. No boiling or steaming needed.
The best way to cook cauliflower is roasting it, forever and always. You can't beat the flavour as the outside caramelizes to golden brown and the inside is tender and sweet.
Leftover cauliflower steaks can be kept in the fridge in an airtight container for 3-5 days. I do not recommend freezing leftovers, as the they become too mushy upon thawing and reheating.
Reheating Cauliflower Steaks
While Cauliflower Steaks are best served right from the oven, you can of course enjoy leftovers in the following days. You can eat them cold, or at room temperature, add them to a meal bowl, or even chop them up and add them to a wrap.
If you'd like to reheat your roasted cauliflower, I recommend gently reheating in the microwave as the fastest and easiest route. No microwave? You can put them back in the oven on a parchment-lined baking sheet until heated through.
Other Cauliflower Recipes you might enjoy
Roasted Tahini Cauliflower
Curried Cauliflower Chickpea Wraps
Cheesy Cauliflower Bake
Healthy Cauliflower Soup
Sheet Pan Halloumi Tacos with Cauliflower
Roasted Romanesco
Perfectly Roasted Cauliflower Steak
Ingredients
- 1 large cauliflower or 2 small
- ¼ cup extra virgin olive oil
- 1 teaspoon fine-grain sea salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly cracked black pepper
- 2 Tablespoons fresh parsley for serving
- 1 lemon sliced into wedges - for serving
Instructions
- Preheat your oven to 425°F / 220°C. Line a couple of baking sheets with parchment paper.
- Using a very sharp knife, slice the stem from the bottom of the cauliflower so you are working with a flat surface, and remove any outer leaves.1 large cauliflower
- Place the cauliflower onto your cutting board, and slice into "steaks" from the top down into 1 or 1 ½ inch thick slices.
- Arrange the cauliflower steaks on the prepared baking sheets, ensuring they are not not crowded.
- Whisk together the olive oil, salt, cumin, paprika, garlic powder, and black pepper.¼ cup extra virgin olive oil, 1 teaspoon fine-grain sea salt, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon freshly cracked black pepper
- Liberally brush the cauliflower steaks with the oil mixture on both sides.
- Place into the hot oven and roast, for 30-35 minutes, carefully flipping them over at the 20 minute mark.
- Carefully remove from the pan and serve, with a squeeze of lemon juice and a sprinkling of fresh parsley over top.2 Tablespoons fresh parsley, 1 lemon
Notes
- Nutrition values are an estimate only.
- For the best cauliflower steaks, choose the densest cauliflower you can find. You want one that's tightly packed and is heavy for its size.
- It's important to slice the cauliflower steaks approx 1 - 1 ½ inches thick. If they're too thin they won't hold together, and if they're too thick they won't be tender in the middle.
Emmeline
So easy and delicious! Love the suggestion of pairing the cauliflowwer steak with protein, otherwise I just get hungry straight away. Great recipe!
Sarah
I absolutely love the flavor of these and also how easy they are to prep! I'm a huge fan of these cauliflower steaks as a side dish with a bit of cheese. Alright, I mean A LOT of cheese.