These thick and perfectly seasoned Roasted Cauliflower Steaks are tender with golden, crispy edges and topped with my popular homemade chimichurri sauce. Enjoy them as a satisfying and flavorful plant-based main or veggie-packed side dish.
After months and months eating all the protein, my body was begging for break. Veggies were needed asap. And not just another salad (although I do make a pretty darn good bowl of greens), but a proper, plant-based meal.
Enter, Cauliflower Steaks! These thick-cut, flavor-packed cauliflower steaks are the best way to turn simple cauliflower into a hearty and delicious dinnertime favorite. To make this recipe, we’re seasoning our steaks with paprika, garlic powder, oregano, salt, and black pepper, then roasting them until crisp around the edges, tender in the center, and slightly caramelized. I like to serve them with my homemade chimichurri sauce for that special finishing touch. It’s well worth the extra 5-10 minutes. All together, this dish is simple, flavorful, and even a little fancy. The bold and herby chimichurri topping contrasts perfectly with the smoky seasoning and meaty, caramelized cauliflower steaks.
Full disclosure, despite the name, cauliflower steaks taste nothing like beef steaks. Enjoy!
Heads up! You can now find cooking tips and serving ideas below the recipe card. This is something new that I’m testing out. If you prefer this format, please let me know by dropping a note in the comment section below. It would be oh so helpful. Pretty please 🙂
RECIPE CARD
Cauliflower Steaks Recipe
Ingredients
- 2 large heads cauliflower
- 4-6 tablespoon avocado oil - or olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 batch Chimichurri Recipe - optional, for serving
Instructions
- Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper.
- To cut the cauliflower into steaks, start by removing any green leaves from the base of the cauliflower. Them, use a sharp knife to trim the bottom of the stem so the head sits flat on your cutting board. Don’t remove the core entirely. The core is what keeps the florets connected. Place the cauliflower stem-side down, so it’s standing upright. This position allows you to make clean vertical cuts straight through the head.
- Slice straight down through the center of the cauliflower head to cut it in half. Then, cut each half into 1-inch thick slices, working from the center outward. See notes.
- In a small bowl, mix together avocado or olive oil, smoked paprika, garlic powder, oregano, salt, and black pepper.
- Place cauliflower steaks on the prepared baking sheet and brush both sides generously with the seasoned oil.
- Transfer to the preheated oven and tent with foil. Bake for 15-20 minutes, covered, then remove from the oven and gently flip each cauli steak over. Continue to roast uncovered for an additional 10–15 minutes, or until tender with crisp, golden edges.
- (Optional) Prepare the homemade chimichurri sauce according to recipe instructions. For best results, let sit 10–15 minutes before serving.
- Remove the fully cooked and tender cauliflower steaks from the oven and serve drizzled with chimichurri sauce, if desired. Best enjoyed immediately.
Jessica’s Notes
- You’ll typically get 2–3 full “steaks” from each cauliflower head (the central slices with core attached).
- The outer sections will fall apart into florets—don’t toss them! Save these for roasting on the side or for another recipe.
- If any large florets are barely hanging on, you can trim them slightly to square off the steaks—but avoid over-trimming, or they may fall apart.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in a 375°F oven or air fryer until warmed through and crisp.
- Freezing not recommended.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Helpful Tips: How to Cook Cauliflower Steaks Perfectly
I’ve learned a few things about roasting cauliflower steaks over the years. Here’s my tips for getting them perfectly tender and fully cooked every time (without burning them).
Roast at the right temperature. Cauliflower steaks should be roasted at 400°F (200°C) for approximately 25-35 minutes and remember to flip halfway through to ensure even browning. Roasting at this temperature allows the exterior to caramelize while giving the inside time to soften.
Tent with foil in the beginning. For thick steaks, loosely tent the baking sheet with foil for the first 15 minutes of roasting. This traps steam, helping the cauli steaks cook through without over-browning. Remove the foil in the second half of cooking to get that nice caramelized finish.
Oil and season, generously. Cauliflower is one of those vegetables that does best with a little extra oil. In this case, use a high smoke point oil like avocado oil, if possible (olive oil also works) and brush it over the entire surface of the cauliflower steak, especially around the edges. Seasoning is also really important, but especially salt. Salt draws out moisture from the cauliflower, softening slightly and encouraging browning.
Test for doneness: Every oven cooks differently, so be sure to check your cauli steaks for doneness before removing them from the oven. The best way to do this is to pierce the core with a sharp knife. You’ll know your steaks are ready when it slides in and out easily. If the center still feels firm, allow it to cook for an additional 5-10 minutes, tenting with foil if needed to prevent burning.
Finally, if your cauliflower steaks are especially thick or or you’ve struggled with undercooked centers in the past, you can par-cook for a head start. It doesn’t really save much time, at least nothing significant, but it is the best tip I have for guaranteed tender insides without accidentally burning the outside. Just don’t over-do it. You want the centers to be slightly tender but still firm enough to hold their shape when transferred to the oven. Ok, so there are two ways I like to do this: the microwave and the steam method.
- Microwave: Place the cauliflower steaks in/on a microwave-safe dish with a tablespoon or two of water. Cover with a lid (my husband actually just bought us this Collapsible Glass Splatter Guard from Amazon and it’s actually pretty cool) or a damp paper towel and microwave on high for 3–5 minutes, depending on thickness. Be sure to pat them dry before brushing with oil and seasoning otherwise it won’t stick.
- Steam Method: Set a steamer basket over a pot of simmering water. Steam the steaks for about 4–6 minutes, just until they begin to soften. Remove carefully and let them cool slightly before roasting.
Serving Ideas
If you’re craving something a little heartier, try serving your this roasted cauliflower steaks recipe over a bed of cooked grains like quinoa, couscous, lentils, barley, or even groats (they’re good I promise!) If grains aren’t really your thing, try it with rice dishes like Spanish saffron rice, stick of butter rice, or fabulously chewy wild rice. And even though I’ve pair this specific recipe with homemade chimichurri, feel free to explore other tasty sauce toppings like homemade buffalo sauce or creamy buffalo ranch sauce, garlic butter sauce, or homemade basil pesto.
And, those leftover cauliflower florets? Don’t toss ’em! Roast them alongside the steaks for crispy golden bites, or use them to make delicious recipes like this Vegetarian Cauliflower Tikka Masala, Indian potatoes and cauliflower (Aloo Gobi), luscious and creamy Cauliflower Mashed Potatoes, or Easy Baked Buffalo Cauliflower.
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