Cauliflower Steaks Recipe

Square-cropped view of a single roasted cauliflower steak with chimichurri on a white plate with fork.

5 from 1 vote

This cauliflower steak recipe is a nutritious and satisfying pant-based side dish or main dish. This recipe calls for two large cauliflower so that you can get 4-6 nice-sized cauliflower steaks. Plan on leftover cauliflower florets which can be roasted alongside the large cauliflower steaks or enjoyed in a number of other recipes linked below.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 201kcal

Chef: Jessica Randhawa

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.

Notes

Yield: This recipe makes approximately 4-6 steaks, depending on the size and shape of your cauliflower heads. Nutritional information is for the cauliflower steaks only. You can find the nutritional information for the chimichurri sauce in the full recipe here.

Tips for cutting cauliflower steaks:

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.

Storage and Reheating:

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.

Nutrition

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