Name: Roasted Cauliflower Steaks Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 heads cauliflower; 1 teaspoon (5 g) kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon paprika; ¼ cup (60 ml) olive oil; 1 teaspoon chopped parsley

Transform humble cauliflower into something spectacular with these Roasted Cauliflower Steaks! Thick slices of cauliflower are seasoned with aromatic spices, then roasted until tender in the center with irresistibly crispy, caramelized edges. This simple yet impressive dish takes just 30 minutes from start to finish, making it perfect for busy weeknights when you want something nutritious that doesn’t sacrifice on flavor or presentation.

Why You’ll Love This Recipe

Restaurant-Quality at Home: These cauliflower steaks look like something from a fancy vegetarian restaurant but are incredibly simple to make in your own kitchen.
Budget-Friendly: Cauliflower is typically much less expensive than meat, making this a wallet-friendly main dish option that feels special.
Versatile: Works beautifully as a main dish for vegetarians or as a side dish alongside protein for meat-eaters—everyone at the table will be satisfied!
Healthy Option: A delicious way to incorporate more vegetables into your diet without feeling like you’re missing out on flavor or satisfaction.

Ingredients You’ll Need

Cauliflower: The star of the show! Look for large, compact heads with tight florets for the best “steaks.” The bigger the head, the more steaks you’ll get.
Kosher Salt: Enhances all the flavors and helps draw out moisture for better caramelization.
Black Pepper: Adds a subtle spicy kick that complements the natural nuttiness of roasted cauliflower.
Garlic Powder: Provides aromatic flavor without the risk of burning that comes with fresh garlic at high heat.
Paprika: Brings a subtle smoky sweetness and beautiful color to your cauliflower steaks.
Olive Oil: Helps achieve that gorgeous golden crust and carries the flavors of the spices. Don’t skimp here—it’s essential for proper roasting.
Parsley: Adds a fresh, bright finish and beautiful color contrast against the golden cauliflower.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Change the Flavor Profile

Mediterranean: Use za’atar and lemon zest in your seasoning blend
Indian-Inspired: Swap the paprika for curry powder or garam masala
Spicy Kick: Add cayenne pepper or red pepper flakes to the seasoning mix
Cheesy Finish: Sprinkle with parmesan cheese during the last few minutes of roasting

Add-Ons

Finish with a squeeze of lemon juice for brightness
Drizzle with tahini sauce for a creamy element
Top with toasted pine nuts or almonds for extra crunch

How to Make Roasted Cauliflower Steaks

Step 1: Preheat and Prep

Adjust your oven rack to the lower third position and preheat to 500°F (260°C). This high heat is crucial for developing that beautiful caramelization while keeping the inside tender.

Step 2: Master the Cauliflower Cut

Remove the outer green leaves from the cauliflower and trim the stem flat so the head can stand stable on your cutting board. With a large, sharp knife, slice the cauliflower lengthwise through the center, then cut 1½-inch thick steaks from each half. For large heads, you might get two steaks from each half. Arrange them on a rimmed baking sheet.

Step 3: Season Generously

Mix together salt, pepper, garlic powder, and paprika in a small bowl. Drizzle both sides of the cauliflower steaks with olive oil, making sure they’re well-coated. Sprinkle your spice blend evenly over both sides of each steak.

Step 4: Two-Stage Roasting

Cover the baking sheet tightly with foil and roast for 5 minutes—this step creates steam that helps cook the cauliflower through. Remove the foil and continue roasting for 10 minutes until the bottom begins to brown. Carefully flip each piece and roast for another 6-8 minutes until both sides develop a gorgeous golden-brown crust.

Step 5: Garnish and Serve

Transfer to a serving platter and sprinkle with fresh parsley for a pop of color and freshness.

Pro Tips for Making the Recipe

Size Matters: Choose the largest cauliflower heads you can find—they’ll yield more intact steaks.
Don’t Rush the Cut: Use a sharp chef’s knife and cut with confidence in one smooth motion to keep the steaks intact.
Save the Florets: Don’t waste those loose florets that fall away during cutting! Toss them with the same seasonings and roast them alongside your steaks.
Let Them Breathe: Don’t overcrowd the baking sheet. Give each cauliflower steak enough space for proper browning.
Watch Carefully: That high heat means the difference between perfectly caramelized and burnt can happen quickly, especially after flipping.

How to Serve

These cauliflower steaks are versatile enough to play multiple roles on your table:

As a Main Dish

Serve on a bed of creamy polenta or alongside roasted potatoes for a hearty vegetarian meal.

As a Side Dish

Pair with grilled chicken, steak, or fish for a complete meal that lets the vegetables shine.

Sauce Pairings

Elevate your cauliflower steaks with a drizzle of:

Herby chimichurri sauce
Bright pesto
Tangy lemon-tahini dressing
Simple balsamic glaze

Make Ahead and Storage

Prep Ahead

You can slice and season the cauliflower steaks up to 24 hours in advance. Keep them covered in the refrigerator until ready to roast.

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The texture will soften a bit, but the flavor remains delicious.

Reheating

For best results, reheat in a 375°F oven for 10-15 minutes until warmed through. This helps restore some of the exterior crispness. Avoid microwaving if possible, as it can make the cauliflower soggy.

Freezing is not recommended as it will significantly alter the texture of the cauliflower.

FAQs

Why did my cauliflower steaks fall apart?
The integrity of cauliflower steaks depends largely on cutting through the stem portion, which holds everything together. Make sure you’re cutting directly through the core in 1½-inch slices, and handle them gently when flipping. Don’t worry if some fall apart—they’ll still taste delicious!

Can I make this recipe in an air fryer?
Absolutely! Air fry at 380°F for about 10-12 minutes, flipping halfway through. You might need to work in batches depending on the size of your air fryer. The result will be extra crispy cauliflower steaks.

What can I do with the leftover cauliflower pieces?
Those extra florets are perfect for roasting alongside your steaks (they’ll cook faster, so check them earlier), or save them for cauliflower rice, soup, or to add to stir-fries later in the week.

Is there a way to make this recipe oil-free?
While the oil helps with browning and flavor, you can reduce it significantly. Try using an olive oil spray for a lighter coating, or substitute with vegetable broth (though you won’t get the same level of caramelization).

These Roasted Cauliflower Steaks are a perfect example of how simple ingredients, treated with care, can create something truly special. Whether you’re a committed vegetarian or just looking to add more plant-based meals to your repertoire, this recipe delivers satisfaction in both flavor and presentation. The next time you spot cauliflower at the market, remember it’s just a few cuts and spices away from being the star of your dinner table!