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.
Let's get one thing perfectly straight
Look at these gorgeous cauliflower steaks! Perfectly roasted, golden brown, tender on the inside crisp on the outside roasted cauliflower steaks. What a thing of beauty.
But listen, as a nutritionist, I have a bone to pick with whoever first started offering cauliflower steaks as a vegetarian main dish. You can't take a steak that's rich in iron and protein 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. Oooh, and be sure to check out our HNL community favorite Roasted Cabbage Steaks too! But let's be sure to serve them with a protein so you don't get hangry, okay?
Let's make Roasted Cauliflower Steak together!
Step 1: trim + slice
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.
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.
Step 2: sauté
Arrange the cauliflower steaks on the prepared baking sheets, ensuring they are not crowded. Whisk together the olive oil, salt, cumin, paprika, garlic powder, and black pepper and liberally brush the cauliflower steaks with the oil mixture on both sides. Really get that spice mix into all of the nooks and crannies!
Step 3: roast em up!
Place in 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.
Step 4: serve!
I love to serve Cauliflower Steaks on a bed of lentils drizzled with a bit of tahini sauce. Or, you could riff on these Roasted Cauliflower Hummus Bowls and serve them on a puddle of hummus.
Simply Seasoned Roasted Cauliflower Steaks
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.
Nutrition
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.
Sarah Blair says
Easy, fast, delicious. Made this with Romanesco cauliflower too.
Katie Trant says
Romanesco steaks is a great idea!
Niki says
Made this as a side dish instead of potatoes. Even my potato-addicted husband agreed it was much better. The mix of seasonings was so good!
Frances says
Great seasoning I just use a spritz of oil, to keep my calories down. Very nice with some enchiladas. Will do again anytime.
Heather Morrison says
I just made these for a crowd. Had to leave out the garlic so added a sprinkling of dill. Absolutely delicious!
Emmeline says
So easy and delicious! Love the suggestion of pairing the cauliflowwer steak with protein, otherwise I just get hungry straight away. Great recipe!
Sarah says
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.