I’ll be honest—when I first heard about cauliflower steaks, I wasn’t convinced. But one day, I had two big cauliflower heads sitting in the fridge, begging to be used. So I gave it a go—and now this is one of my go-to weeknight recipes. It’s beautifully seasoned, roasted until golden, and completely satisfying. You can serve it as a main dish or alongside your favorite protein. Either way, you’re in for a treat.
This dish is all about turning a humble veggie into something bold and crave-worthy. Thick slabs of cauliflower are coated in olive oil and a mix of spices, then roasted until they’re caramelized and tender. And if you’re into leftovers, you’re in luck—these reheat wonderfully and are even delicious cold.
Ingredients You’ll Need
Here’s what you’ll need to bring these cauliflower steaks to life. I’ve also included a few simple swaps to help you customize the flavor to your liking.
Cauliflower – You’ll need two whole heads. That might sound like a lot, but some pieces will fall apart into florets when slicing, and you’ll want enough for a full tray of hearty pieces.
Olive Oil – I usually go for olive oil spray because it’s quick and easy, but you can also brush on regular olive oil or even melted butter for a richer flavor.
Spices – A flavorful combo of kosher salt, black pepper, garlic powder, paprika, and ground coriander does the trick here. Want a smoky kick? Swap regular paprika for smoked paprika.
A Flavorful Twist: Balsamic Cauliflower Steaks
One of my favorite ways to switch things up is to give the cauliflower a balsamic glaze. Instead of spraying the cauliflower with oil and sprinkling spices, I whisk together:
- 2 tablespoons olive oil
- 2 tablespoons aged balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
Brush this mixture generously over the cauliflower slices before roasting. The vinegar caramelizes beautifully in the oven, adding a sweet, tangy depth of flavor that’s seriously hard to resist.
How To Make Cauliflower Steaks
Here’s a quick step-by-step to walk you through the process. It’s easy, no fuss, and you’ll have dinner on the table in under an hour.
1. Prep the cauliflower
Start by washing the cauliflower heads. Trim off the outer leaves and just a bit of the core—leave most of it intact to hold the slices together. Cut each head into ¾-inch thick slices. Don’t stress if some pieces crumble into florets—you can roast those too.
2. Arrange and season
Place the slices and loose florets in a single layer on a greased or parchment-lined baking sheet. Spray or brush the tops with olive oil, then sprinkle with half of your spice mixture.
3. Bake the first side
Roast in a preheated 425°F oven for 15 minutes. The cauliflower should start to brown around the edges.
4. Flip and finish
Carefully flip each slice, spray or brush the other side with oil, and sprinkle on the remaining spices. Return the tray to the oven and roast for another 10–15 minutes, or until the cauliflower is deeply golden and fork-tender.
5. Serve and enjoy
Serve hot, maybe with a squeeze of lemon or a dollop of your favorite sauce. Or just enjoy as is—the flavor stands strong on its own.
Tips For Perfect Cauliflower Steaks
- Don’t worry about perfection. Some pieces will fall apart into florets. That’s totally fine! Just roast them alongside the bigger slices.
- Dry your cauliflower. Blot the slices and florets with a paper towel before seasoning. This helps them roast instead of steam, so you get that golden crust.
- Use two heads. Plan on getting about three solid “steaks” from each head of cauliflower. The rest will be smaller pieces.
FAQs
Do I need to remove the core of the cauliflower?
Just trim the bottom slightly, but keep the core mostly intact. It helps hold the slices together.
Can I use purple or orange cauliflower?
Absolutely! Any variety works here. Just keep an eye on the oven—different types might roast at slightly different speeds.
Can I use fresh garlic instead of garlic powder?
Yes, you can, but keep in mind that minced garlic can burn during high-heat roasting. Garlic powder gives consistent flavor without that risk.
How long do leftovers keep?
Store any extras in an airtight container in the fridge. They’ll stay good for about 4 days and reheat beautifully in the oven or air fryer. You can even eat them cold in wraps or salads.
Serving Ideas
There are so many ways to serve these cauliflower steaks—it’s one of the reasons I love this recipe so much.
As a main dish – Pair with roasted cherry tomatoes, Brussels sprouts, or baked spaghetti squash. For a heartier, meatless meal, serve with a fried or poached egg on top.
As a side dish – Cauliflower steaks go perfectly with anything roasted in a 425°F oven. Think Parmesan-crusted chicken, baked salmon, or even a juicy lamb chop.
With mushrooms – Try roasting a few portobello mushrooms on the same tray. They only need about 15 minutes, so pop them in at the beginning and take them out halfway through. They make a great companion to the cauliflower.
Roasted Cauliflower Steaks
These thick slices of cauliflower steak are flavorful, well-seasoned, and satisfying. Plus, they’re incredibly easy to prepare!
Ingredients
- 2 medium cauliflower heads
- Olive oil spray
- 1 teaspoon kosher salt (divided)
- ½ teaspoon black pepper (divided)
- 1 teaspoon garlic powder (divided)
- 1 teaspoon paprika (divided)
- 1 teaspoon coriander (divided)
Instructions
- Preheat the oven to 425°F. Line a large, rimmed baking sheet with nonstick foil or high-heat-resistant parchment paper and spray it with olive oil.
- Wash the cauliflower heads, remove the outer leaves, and trim the very bottom of the core, keeping the core intact. Slice each head into ¾-inch-thick slices.
- The outer slices may fall apart—simply roast those pieces as florets alongside the steaks. You can typically get about three steaks from each head.
Pat the slices and florets dry with paper towels.- Arrange the steaks in a single layer on the baking sheet. Scatter the florets around them. Spray the tops with olive oil and sprinkle with half of the seasonings.
- Bake for 15 minutes. Remove from the oven, flip the steaks carefully using two wide spatulas, spray again with oil, and sprinkle with the remaining seasonings.
- Return to the oven and bake for another 10–15 minutes, or until the cauliflower is browned and fork-tender. Serve immediately.
Notes
- When slicing the cauliflower, some parts may crumble into florets. That’s expected. Bake them alongside the main pieces.
- Keep the core intact. The stem is edible and softens nicely when roasted. Only remove the outer leaves and the very bottom of the stem.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at 50% power or in a 350°F oven. Leftovers can also be frozen for up to 3 months.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 101Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 359mgCarbohydrates 13gFiber 7gSugar 6gProtein 6g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing And Reheating
These steaks store well, making them a great make-ahead option.
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Reheating: Warm them up in a 375°F oven or in the air fryer for 5–8 minutes. You can also microwave them in a pinch, but they won’t be as crisp.
- Cold: Yep, these are surprisingly tasty cold! Try chopping them into salads or grain bowls.
So there you have it—cauliflower, reimagined. Whether you’re skipping meat for the night or just want a new way to enjoy your veggies, this recipe is a real winner. It’s simple, flavorful, and endlessly versatile. Let me know how you like to serve yours!
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