Whether you plan on making these cauliflower steaks as a main dish or side dish, make sure you make extra because everyone will want more! It only takes a couple of minutes to prep, and once they’re in the oven, it becomes a hands-free recipe.
The cauliflower pieces are roasted to perfection, and when they come out, you’ll see beautiful caramelized edges and a golden crust. They’re also super easy to customize, you can enjoy them as-is or with some toppings of your choice.
Key Ingredients You Need
- Cauliflower — When picking a head of cauliflower, you want one that’s dense and feels heavy for its size. Avoid any that have yellow or brown spots on them. The head should be compact and firm as well. The more dense the heads are, the less likely the florets will fall apart when you slice them.
- Olive oil — I like using olive oil, but you can use another oil with a high smoke point if you prefer, like avocado oil. Melted butter can also be used as well if you’re out of olive oil.
How to Make Cauliflower Steak
Step 1: Cut cauliflower lengthwise into approx. 1-1.5” “steaks."
Step 2: Add olive oil to a bowl.
Step 3: Mix in the paprika ad garlic powder.
Step 4: Mix in salt and pepper to taste.
Step 5: Drizzle the mixture over the tops of the cauliflower steaks on a lined baking sheet and coat evenly.
Step 6: Place the baking sheet in a 400°F oven and cook for 10 minutes, then turn over each steak and coat the remaining olive oil mixture on the tops and cook for another 10 minutes until tender.
Tips For This Recipe
- I recommend keeping the stem of the cauliflower on when you slice them. You can remove some of the larger leaves from the stem but avoid cutting the core as it will keep the steaks from falling apart.
- If any florets break off, you can roast them alongside the steak but keep an eye on them, so they don’t burn.
- Don't slice the steaks too thinly, as the steaks will be too flimsy and won’t hold together.
- As you’re cutting into a whole head of cauliflower, I recommend that you use a large sharp chef’s knife. You’ll have a lot of difficulties slicing through if the knife is dull.
- This vegetable takes on flavors very well. You can change things up by swapping the seasoning around. You can make the steaks spicier with a pinch of cayenne powder, add some umami flavor with curry powder, or add some freshness with lemon juice.
Frequently Asked Questions
You can add whatever you feel like adding! Try adding sliced avocados, mango salsa, Pico de Gallo, guacamole, shredded cheese, chimichurri sauce, steak sauce, pesto sauce, hummus, and more! Again, cauliflower has a mild taste to it, so it’ll take on any flavors of the toppings you add.
If there is moisture on the cauliflower, it can cause them to steam instead of roast. If you’re washing the head of cauliflower beforehand, be sure to dry them thoroughly. It can also happen if you overcrowd the sheet pan, so use two sheet pans if needed.
Store any leftover cauliflower steaks in an airtight container in the fridge for up to 4 days. When ready to enjoy, reheat in the oven at 400°F until they are warm, around 4 to 5 minutes.
This recipe goes with everything! Some of my go-to recipes to make alongside it are my Black Bean Burger, Vegetarian Chili, Air Fryer Salmon, Air Fryer Chicken Tenders, and Carne Asada.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Cauliflower Steak Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Cauliflower Steak
Ingredients
- 1 head cauliflower
- ½ cup olive oil
- 2 tsp paprika
- 2 tsp garlic powder
- salt & pepper to taste
- parsley chopped for garnish
Instructions
- Preheat oven to 400°F.
- Cut cauliflower lengthwise into approx. 1-1.5” “steaks."
- Prepare a baking sheet by lining with parchment paper, then add cauliflower steaks onto the parchment.
- Add olive oil, paprika, garlic powder, salt & pepper together in a small mixing bowl and whisk together. Drizzle the mixture over the tops of the cauliflower steaks and coat evenly.
- Place the pan in the oven and cook for 10 minutes then turn over each steak and coat the remaining olive oil mixture on the tops and cook for another 10 minutes until tender.
Video
Notes
- I recommend keeping the stem of the cauliflower on when you slice them. You can remove some of the larger leaves from the stem but avoid cutting the core as it will keep the steaks from falling apart.
- If any cauliflower florets break off, you can roast them alongside the steak but keep an eye on them, so they don’t burn.
- Don't slice the steaks too thinly, as the steaks will be too flimsy and won’t hold together.
- As you’re cutting into a whole head of cauliflower, I recommend that you use a large sharp chef’s knife. You’ll have a lot of difficulties slicing through if the knife is dull.
- Cauliflower takes on flavors very well. You can change things up by swapping the seasoning around. You can make the steaks spicier with a pinch of cayenne powder, add some umami flavor with curry powder, or add some freshness with lemon juice.
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