Our roasted cauliflower steaks recipe really isn’t a “steak”. It’s a thick cut delicious slab of cauliflower roasted to perfection and is satisfying to eat that’s like a vegetable steak.

roasted cauliflower steaks on baking sheet

Roasted Cauliflower Steaks Recipe

Sure, it’s not a meat steak but think of it as a veggie “steak”. The tender roasted texture and savory flavors are so satisfying, you won’t miss the meat. It’s a fantastic side dish to grilled meats or can be eaten alone as a vegetarian meal. If you’re a cauliflower fan then this recipe is perfect for you. It’s a quick weeknight meal that the whole family will enjoy.

cauliflower steaks on plate

Video: Recipe for Roasted Cauliflower Steaks

Tips for How to Roast Cauliflower Steaks

  • You won’t get steaks out of the whole head of cauliflower. The most center part of the cauliflower will cut to still be attached as a steak. But that doesn’t mean the rest of the cauliflower is to waste. Just roast the remaining cut parts as smaller pieces.
  • Make sure to cut the cauliflower slices into even thicknesses. That way the cauliflower can cook evenly and all at the same time.
  • Customize your marinade with your favorite spices on the roasted cauliflower steaks
  • We like our cauliflower extra charred, so we’ll cook it a little longer to get crispy edges. More flavor with crispy edges!
  • Extra lemon zest on top of the cauliflower or extra drizzles of fresh lemon juice really take the flavors over-the-stop delicious.
tray of cauliflower

Ways to serve this cauliflower

You can enjoy this cauliflower in different ways:

  • Make a hearty cauliflower sandwich
  • Serve this chopped up with some cucumber and veggies for a great chopped veggie salad
  • This is great with brown rice, quinoa or couscous
  • Add this chopped cauliflower to a bowl of your favorite pasta to replace meat.
roasted cauliflower steaks on baking sheet

Roasted Cauliflower Steaks

You won’t get steaks out of the whole head of cauliflower. The most center part of the cauliflower will cut to still be attached as a steak. But that doesn’t mean the rest of the cauliflower is to waste. Just roast the remaining cut parts as smaller pieces. When slicing the head of cauliflower, try to have as much stem included as possible. The stem is what holds the cauliflower into “steaks” or one large slice. You should be able to cut 2 slices that are whole “steaks”.
5 from 1 vote

Ingredients

  • 1 head (1 ) cauliflower (about 2 lbs.-910g) , sliced about 1/2” thick
  • 1/4 cup (60 ml) vegetable oil
  • 2 Tablespoons (30 ml) Worcestershire sauce
  • 1/2 teaspoon (2.5 ml) dried thyme (or herbs of choice)
  • 1/2 teaspoon (2.5 ml) lemon pepper seasoning or seasoning salt
  • 1/2 teaspoon (2.5 ml) garlic powder or 3 cloves minced fresh garlic
  • 1/2 teaspoon (2.5 ml) onion powder
  • 1/2 teaspoon (2.5 ml) kosher salt , or to taste
  • black pepper , to taste
  • 1/4 cup (25 g) fresh grated parmesan cheese , or to taste
  • 2 Tablespoons (30 ml) minced parsley or cilantro
  • optional – red chili flakes , to taste

Instructions 

  • Set the oven rack in the middle of the oven. Pre-heat oven at 400°F/205°C.
  • Make the marinade: In bowl, combine oil, Worcestershire sauce, dried herbs, lemon pepper/seasoning salt, garlic powder (or minced garlic), and onion powder. Whisk ingredients together.
  • Lay cauliflower steaks on a baking sheet pan in a single layer. Brush the marinade on both sides of the cauliflower slices. Sprinkle salt and pepper on cauliflower steaks to taste.
  • Roast at 400°F/205°C for 20 minutes, or until the bottom side is golden. Gently flip the cauliflower over and then continue roasting for 10-20 or until cooked to your liking.
  • While the cauliflower is still hot, sprinkle the cheese on right away so the cheese can melt. Or you can place in the tray back in the oven for 1-2 minutes to melt the cheese.
  • Transfer to a serving dish and top with parsley or cilantro and optional red chili flakes. Enjoy!

Video

Nutrition Information

Calories: 214kcal, Carbohydrates: 15g, Protein: 6g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 580mg, Potassium: 780mg, Fiber: 5g, Sugar: 5g, Vitamin A: 235IU, Vitamin C: 113mg, Calcium: 122mg, Iron: 2mg