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Whether you serve them up as a vegetable side dish or enjoy them as a vegan main, these oven-roasted cauliflower steaks are an easy-to-make dish that everyone will love. Simply seasoned and easy to prep and cook.
Cauliflower is one of my favorite veggies, and these cauliflower steaks are a delicious way to enjoy this low-carb vegetable.
Fuss-free and easy to make, these are great to serve as a side dish with your favorite meals, but also hearty enough to serve as a vegan main dish. Seasoned with herbs and spices, they are flavorful and extra tasty!
Be sure to try my Cauliflower au Gratin, Cauliflower Rice, and Roasted Garlic Cauliflower too!
Why you will love this Cauliflower Steaks recipe!
- Quick and easy: Just cut the cauliflower, season, and roast. They are so quick to prep and ready to serve in half an hour.
- Healthy: Cauliflower is full of vitamins, minerals, and antioxidants. With a good amount of fiber, low fat, and low carb, it’s a great addition to a healthy lifestyle.
- Oven-roasted: Roasting cauliflower really brings out the sweet and nutty flavors that you don’t get with other cooking methods.
Ingredients
- Cauliflower: Cut the cauliflower heads into thick steaks.
- Seasonings: Salt, pepper, garlic powder, oregano, thyme, paprika.
- Extra Virgin Olive Oil: I like to use olive oil, but canola or vegetable will work well too.
How to make cauliflower steaks
- Adjust oven rack to the lower third position. Preheat the oven to 450 F and line a baking sheet with parchment paper.
- Place the cauliflower on a cutting board, and remove the outer leaves from the head of the cauliflower and trim the stem. Using a large knife cut the cauliflower in half lengthwise through the center. Slice 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 the process with the other head of the cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.
- Place cauliflower steaks on the prepared baking sheet. In a small bowl mix together salt, pepper, garlic powder, and paprika. Drizzle olive oil mixture on both sides of each cauliflower steak. Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks.
- Tightly cover the baking sheet with foil and bake for 5 minutes. Remove the foil from the cauliflower and roast for 10 minutes.
Can you make them ahead of time?
These cauliflower steaks are best served when they are ready, as if they sit for too long they can start to get a little soggy. You can cut the cauliflower and season it a few hours before you want to cook and serve them. Leftover cauliflower steaks will keep well in an airtight container in the refrigerator for up to 3 days. Leftovers can be reheated in the oven at 350F.
Recipe Variations
It’s easy to make this recipe your own by mixing up the seasonings and using different herbs and spices. You can also add shredded Parmesan cheese once they are done cooking and place them under the broiler for a few minutes.
What do you serve them with?
These cauliflower steaks can be served up as a meat-free main or served them up as a side dish. They’re easy to make as part of a weeknight meal but fancy enough for Thanksgiving or Christmas. Try them with:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Cut the steaks fairly thickly. As they roast, they will lose moisture and will shrink in size.
- Slightly trim the stem, don’t cut it too short because otherwise, the steaks won’t hold together.
- Cut the cauliflower through the stem so that the steaks hold together.
- Bake the cauliflower steaks in foil for the first part of cooking. This will create steam and soften the cauliflower before roasting.
- You can also cook the cauliflower steaks in a cast-iron skillet over medium heat.
More vegetable side dishes
Cauliflower Steaks
INGREDIENTS
- 2 heads cauliflower
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon paprika
- 4 Tablespoons olive oil
- Chopped fresh parsley
- Lemon wedges, for garnish
INSTRUCTIONS
- Adjust oven rack to the lower third position. Preheat the oven to 450 F and line a baking sheet with parchment paper.
- 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 of the cut sides. Repeat the process with the other head of the cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.
- Place cauliflower steaks on the prepared 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.
- Tightly cover the baking sheet with foil and bake for 5 minutes. Remove the foil from the cauliflower and roast for 10 minutes.
TIPS & NOTES
- Cut the steaks fairly thickly. As they roast, they will lose moisture and will shrink in size.
- Slightly trim the stem, don’t cut it too short because otherwise, the steaks won’t hold together.
- Cut the cauliflower through the stem so that the steaks hold together.
- Bake the cauliflower steaks in foil for the first part of cooking. This will create steam and soften the cauliflower before roasting.
- You can also cook the cauliflower steaks in a cast-iron skillet over medium heat.
NUTRITION
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