I love making these Roasted Cauliflower Steaks when I want a simple, hearty, and flavorful plant-based dish. They’re tender on the inside, golden on the outside, and feel satisfying enough to stand on their own while still working beautifully as a side.
Why You’ll Love This Recipe
I like this recipe because it’s easy, versatile, and made with minimal ingredients. I enjoy how roasting transforms cauliflower into something rich and savory with crisp edges and a meaty texture. It’s a great option when I want a wholesome dish that feels comforting and elegant at the same time.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 large head cauliflower
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
Directions
I start by preheating the oven to 425°F (220°C). I remove the outer leaves from the cauliflower and trim the stem, keeping the core intact so the steaks hold together.
I slice the cauliflower vertically into ¾-inch-thick steaks. I place them on a baking sheet lined with parchment paper.
I brush both sides of each steak with olive oil and sprinkle them evenly with garlic powder, smoked paprika, salt, and black pepper.
I roast the cauliflower for about 20 minutes, then carefully flip the steaks and roast for another 15–20 minutes until they’re tender and golden with crispy edges.
Servings And Timing
This recipe makes about 2–3 servings.
Prep time: 10 minutes
Cooking time: 40 minutes
Total time: about 50 minutes
Variations
I sometimes add cumin or curry powder for a different flavor profile. When I want extra richness, I finish the steaks with a drizzle of tahini sauce or chimichurri. I also enjoy topping them with fresh herbs or a squeeze of lemon juice.
Storage/Reheating
I store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven or air fryer to help restore the crisp edges.
FAQs
Can I make these ahead of time?
I prefer them fresh, but I roast them ahead and reheat in the oven when needed.
Why do my cauliflower steaks fall apart?
I keep the core intact when slicing to help the steaks stay together.
Can I use frozen cauliflower?
I don’t recommend frozen cauliflower because it doesn’t hold its shape well for steaks.
Are these cauliflower steaks vegan?
I keep them fully vegan since they use only plant-based ingredients.
What can I serve with roasted cauliflower steaks?
I like serving them with grains, salads, or as a base for sauces and toppings.
Conclusion
I keep coming back to these Roasted Cauliflower Steaks because they’re simple, flavorful, and satisfying. They prove that a humble vegetable can be transformed into a comforting, impressive dish with just a little time in the oven.
