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
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.
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
- Start by setting the oven to 425°F. Prepare a large rimmed baking tray by lining it with either nonstick foil or parchment paper that can withstand high heat, then lightly coat it with olive oil spray.
- Rinse the cauliflower heads thoroughly, remove any outer leaves, and trim just the base of the core while keeping the core intact. Slice the cauliflower into slabs about ¾ inch thick.
- Some of the outer slices might break apart during slicing—these can be roasted as florets alongside the intact pieces. Typically, each cauliflower head yields around three steak-like slices.
- Use paper towels to blot any excess moisture from both the slices and the florets.
- Lay the cauliflower slices flat on the prepared baking sheet, and arrange the florets around them. Lightly spray the tops with olive oil and season with half of your chosen spice mix.
- Place in the oven and roast for 15 minutes. Then, carefully turn the slices over using two wide spatulas, reapply a light coat of oil spray, and sprinkle with the remaining seasonings.
- Continue roasting for an additional 10 to 15 minutes, or until the cauliflower turns golden and can be easily pierced with a fork. Serve while hot.
Notes
- While cutting the cauliflower, it’s normal for some sections to break off into smaller florets—these can be roasted together with the larger slices.
- Be sure to leave the core in place. The stem is not only edible but becomes tender during roasting. Just trim away the outer leaves and the very bottom of the stem.
- Any extras can be stored in a sealed container in the refrigerator for up to four days. To reheat, use the microwave on 50% power or warm them in a 350°F oven. You can also freeze leftovers for as long as three 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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