Thick slabs of cauliflower steak are delicious, well seasoned, and very satisfying. The easiness of this recipe is an added bonus!
I have quite a few cauliflower recipes on this blog that I make regularly for my family. It’s such a versatile vegetable! It’s easy to serve it frequently while keeping things interesting with different recipes and different ways of making it.
I especially love cauliflower steak! It’s my newest cauliflower discovery, and I’ve been making it quite often lately. My family enjoys it too – even The Picky Eater agreed to eat it the other day! I nearly fainted.
An extra-satisfying vegetable dish
Imagine delicious, well-seasoned, creamy roasted cauliflower. Now imagine it in the form of thick, steak-like slabs.
Thick slices of roasted cauliflower are very tasty and very satisfying. I happen to think that cauliflower is awesome in general – it’s delicious, nutritious, and very versatile. But it’s especially awesome when thickly sliced and roasted.
“Meaty” vegetables are great
I always think of eggplant as a hearty, “meaty” vegetable. Mushrooms too, especially portobello mushrooms. As it turns out, cauliflower can be just as hearty, when it’s cut into thick cauliflower steaks and roasted to perfection.
The ingredients you’ll need
I love how short the ingredients list is for this recipe! Here’s what you’ll need (exact measurements are in the recipe card below):
Fresh cauliflower: You will need two cauliflower heads for this recipe.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Melted butter is another option.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: I like to use garlic powder, paprika, and coriander. Please make sure the spices you use are fresh! A stale spice can easily ruin a dish.
How to make cauliflower steak
It’s actually very easy. Slice, season, and roast in a hot oven. It’s one of the easiest cauliflower recipes I make. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. After you wash the cauliflower and trim it, you cut it into thick slices. Make them about 3/4-inch thick, and don’t worry about those that end up falling apart (and some inevitably will). You can simply bake them with the intact slices.
2. Your next step is to brush the cauliflower slices with olive oil and sprinkle them with the spices.
3. Now bake them until golden-brown and tender, about 15 minutes per side in a 425°F oven.
The only challenge here is that when you cut the cauliflower head into slices, some of it will fall apart and turn into florets. That’s why you need two cauliflower heads for this recipe, to account for the slices that fell apart on you.
What to serve with cauliflower steaks?
You can serve this dish as a side dish to any meat. Sometimes I serve it with fried or poached eggs, for a hearty meatless meal.
What about leftovers?
You can keep leftover cauliflower steak in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave on 50% power. I haven’t experimented with freezing the leftovers, but I believe it can be done, for up to three months.
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- 2 medium heads of cauliflower
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon coriander
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil.
- Wash the cauliflower heads, trim the outer leaves and remove the core. Slice into 3/4-inch-thick slices. The outer slices will likely fall apart – you can simply roast them with the cauliflower steaks. Plan on getting 3 cauliflower steaks out of each cauliflower head.
- Brush both sides of the cauliflower steaks with the olive oil. Sprinkle with the seasonings. Place on the prepared baking sheet and bake 15 minutes.
- Carefully turn, and bake 15 more minutes, until browned and fork-tender.