These thick slabs of cauliflower steak are delicious, well-seasoned, and satisfying. They work well as the main course or a side dish.
Cauliflower steak is incredibly flavorful. It's meaty, filling, and satiating. To make this recipe, you will slice two cauliflower heads, spray the slices with oil, season them with spices, and bake until tender. From start to finish, this easy recipe takes about 40 minutes, making it an ideal choice for a weeknight dinner. The added bonus: The leftovers are delicious, and you can enjoy them reheated or cold.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Fresh cauliflower: You will need two cauliflower heads.
- Olive oil: I love cooking with this delicious oil. I use olive oil spray for convenience.
- To season: Kosher salt, black pepper, garlic powder, paprika, and coriander.
Variations
- Sometimes, I use a pastry brush to coat the cauliflower with melted butter instead of olive oil.
- Smoked paprika is an excellent substitute for regular paprika. I love the smoky flavor it adds.
- You can add a teaspoon of onion powder. Half a teaspoon of dried thyme is also delicious.
- One of my favorite variations is the balsamic steaks shown in the photo below. Instead of using an olive oil spray and sprinkling the cauliflower with spices, I mix two tablespoons of olive oil, 2 tablespoons of aged balsamic vinegar, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and 1 teaspoon of garlic powder. I brush the mixture all over the cauliflower pieces and proceed to bake them as directed in the recipe card. I love how the balsamic vinegar gets sweet and caramelized in the oven!
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Wash the cauliflower heads, remove the outer leaves, and trim the bottom of the core, keeping it intact. Slice each cauliflower head into ¾-inch-thick slices.
Arrange the slices in a single layer on a greased baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
Bake the cauliflower pieces for 15 minutes in a preheated 425°F oven. Remove them from the oven, carefully flip them, spray them with more oil, and sprinkle them with the remaining spices. Bake them until browned and fork-tender, 10-15 more minutes.
Featured Comment
I used the same amount of seasonings for only three thick steaks and have no regrets. A little lemon on top and wow(!), that's an easy, delicious dinner. Had it with lentils I made in the rice cooker. My husband had dooordashed himself fried chicken while I was on a mission to use up things in the fridge on a late night, and he was so jealous after he tried it, lol. This is saved, and I can't wait to explore more of your creations - Amanda Read more comments
Recipe Tip
When you cut the cauliflower heads into slices, some slices will fall apart and turn into florets. Don't worry about those! Simply bake them alongside the intact slices.
That's why you need two cauliflower heads for this recipe, to account for the slices that fall apart. Plan on getting three steaks out of each cauliflower head.
Recipe FAQs
Yes. Purple cauliflower is milder and slightly sweeter than white, but you can use it in this recipe without making any changes.
No, you shouldn't. Cauliflower stems are edible. Removing the core, even carefully, will cause the steaks to fall apart. I remove the outer leaves and trim the very bottom of the stem, but I leave the core intact, and I find that it softens nicely and is delicious when baked.
I prefer garlic powder because it coats the cauliflower more evenly and doesn't burn as easily in the hot oven.
Yes. You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them, covered, in the microwave at 50% power or uncovered in a 350°F oven. You can also freeze them for up to three months.
Serving Suggestions
I sometimes serve cauliflower steak as a main course, accompanied by a side dish I can bake in the same 425°F oven, such as roasted cherry tomatoes, roasted Brussels sprouts, or baked spaghetti squash. Sometimes, I serve it with fried or poached eggs for a hearty, meatless meal.
My favorite way to serve these "steaks" is as a side dish to meat, poultry, or fish. Since I roast them in a 425°F oven, I like to serve them with a main dish I can cook in the same oven, such as Parmesan-crusted chicken, roasted rack of lamb, or baked salmon, as shown in the photo below.
As you can see in the photo, the plate also features a portobello mushroom. Though I typically grill portobello mushrooms, I sometimes bake them, and it's easy to add them to the same baking sheet as the cauliflower, as shown in the image below. Do remember to remove them first - they only need about 15 minutes in the hot oven.
Recipe Card
Roasted Cauliflower Steak
Video
Ingredients
- 2 medium cauliflower heads
- Olive oil spray
- 1 teaspoon Diamond Crystal kosher salt - divided; or ½ teaspoon of any other salt, including Morton kosher salt
- 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 cauliflower head into ¾-inch-thick slices. The outer slices will fall apart - simply roast them as florets with the steaks. Plan on getting three steaks out of each cauliflower head.
- Arrange the steaks in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
- Bake the cauliflower slices for 15 minutes. Remove them from the oven, carefully flip them using two wide spatulas, spray them with more oil, and sprinkle them with the remaining spices.
- Return the cauliflower to the oven and bake it until browned and fork-tender, 10-15 more minutes. Serve immediately.
Notes
- When you cut the cauliflower heads into slices, some will fall apart and turn into florets. Don't worry about those! Simply bake them alongside the intact slices. That's why you need two cauliflower heads for this recipe, to account for the slices that fall apart.
- Don't trim the core. Cauliflower stems are edible. Removing the core, even very carefully, will cause the steaks to fall apart. I remove the outer leaves and trim the very bottom of the stem, but I leave the core intact, and I find that it softens nicely and is delicious when baked.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave at 50% power or uncovered in a 350°F oven. You can also freeze the leftovers for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Didi says
Excellent, easy side dish that's also good as leftovers.
Joe says
Trued this and absolutely loved it!
Vered DeLeeuw says
Yay! Glad you liked it, Joe. Thanks for the review.
Lois says
Easy to prepare and was delicious. Husband liked it too, will be making it again.
Maria says
My first time making this and it was delicious! Thank you.
Vered DeLeeuw says
You're very welcome, Maria! Thank you for taking the time to write a review.
Amanda says
i used the same amount of seasonings for only three thick steaks and have no regrets. A little lemon on top and wow(!) that's an easy delicious dinner. Had it with lentils I made in the rice cooker. My husband had dooordashed himself fried chicken while I was on a mission to use up things in the fridge on a late night, and he was so jealous after he tried it lol This is saved and can't wait to explore more of your creations
Vered DeLeeuw says
Yay for homemade cooking! I'm so glad this was a success, Amanda. Your dinner sounds amazing.
Trisha says
Delicious! The pieces with the little bit of burnt ends were the best. This is a great alternative to a carb, we had it with Mediterranean chicken. The family gobbled it up.
Vered DeLeeuw says
Wonderful, Trisha! Your dinner sounds amazing.
Eleni says
favourite!!!
Vered DeLeeuw says
Yay! Glad you like it, Eleni.
JLH says
This is a fabulous way to prepare cauliflower; everyone devoured it. Thanks!
Vered DeLeeuw says
You're very welcome! Glad you liked it.
DR says
Really easy to follow recipe! Turned out yummy!
Vered DeLeeuw says
Glad you liked it! Thanks for the comment.
Susan says
I'm waiting for it to finish in the oven and it just seems like it's gonna be missing something like cheese-?
Has anybody put any cheese on it?
I think this is more hassle than just roasting a whole head of cauliflower- it's basically the same thing and so much easier. I can't believe how much crumbles off the ends before you can get three solid cut pieces. I hope it's good for all the hassle!
But my question is has anybody put any cheese on it? Any kind?
Vered DeLeeuw says
Hi Susan,
I hope you ended up enjoying them. I LOVE your idea of adding cheese. Next time I make them, I'll sprinkle them with grated parmesan after flipping them.