Name: Roasted Cauliflower Steaks
Prep time: 10 min
Cook time: PT-489779H39M19S
Total time: PT-489779H39M19S
Cuisine: American
Ingredients: 1 large head of cauliflower; 2–3 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp paprika; Optional: lemon juice, fresh herbs, or grated Parmesan for serving

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Roasted Cauliflower Steaks are a delicious and elegant way to enjoy this humble vegetable. Thick slices of cauliflower are seasoned and roasted until golden brown and caramelized, with crispy edges and a tender center. Whether I serve them as a side or make them the star of the plate, they always turn out flavorful and satisfying.

Why You’ll Love This Recipe

I love how simple yet impressive these cauliflower steaks are. Roasting brings out a natural sweetness and nuttiness in the cauliflower, and the crispy, golden crust is incredibly appealing. It’s a plant-based dish that feels hearty and substantial, perfect for both everyday dinners and special occasions. Plus, I can customize the seasonings to suit whatever mood or cuisine I’m going for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

One large head of cauliflower
Olive oil
Salt
Black pepper
Garlic powder
Paprika
Optional: lemon juice, fresh herbs, or grated Parmesan for serving

Directions

I preheat the oven and line a baking sheet with parchment paper or foil for easy cleanup.
I remove the outer leaves from the cauliflower and trim the stem, keeping the core intact.
I slice the cauliflower into thick “steaks,” about ¾ to 1 inch thick, trying to keep the slices whole.
I lay the steaks flat on the baking sheet and brush both sides with olive oil.
I season them with salt, pepper, garlic powder, and paprika, making sure to coat evenly.
I roast the cauliflower for about 25–30 minutes, flipping halfway through, until the edges are crisp and browned and the center is tender.
I serve them warm, sometimes with a squeeze of lemon juice or a sprinkle of fresh herbs or cheese on top.

Servings and timing

This recipe serves 2 to 4 people, depending on the size of the cauliflower and portion size. Prep takes about 10 minutes, and roasting takes 25–30 minutes, so the total time is around 35–40 minutes.

Variations

Sometimes I add a smoky twist with chipotle powder or cumin. When I want a cheesy finish, I sprinkle grated Parmesan on during the last few minutes of roasting. I also like serving these steaks with a drizzle of tahini sauce, chimichurri, or yogurt-based dressing for added richness and flavor. For a spicier version, I brush them with a mix of olive oil and hot sauce before roasting.

storage/reheating

I store leftover cauliflower steaks in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 375°F oven for about 10 minutes or until warmed through. They can also be reheated in a skillet or air fryer to bring back some crispiness.

FAQs

How do I keep the cauliflower steaks from falling apart?

I make sure to slice through the core so the florets stay connected. Using a large, sharp knife helps keep the slices intact.

Can I grill these instead of roasting?

Yes, I’ve grilled them before for a smoky char. I just brush them with oil and grill on medium heat for 5–7 minutes per side.

What’s the best way to serve cauliflower steaks?

I usually serve them with a grain like quinoa or farro, or alongside a protein. They also work well as a vegetarian main course with sauce or salad.

Can I make them ahead of time?

Yes, I often slice and season the cauliflower in advance, then roast it just before serving for the best texture.

Are cauliflower steaks filling enough as a main dish?

Surprisingly, yes. With their hearty texture and bold seasoning, I find them satisfying on their own or with a few simple sides.

Conclusion

Roasted Cauliflower Steaks are a flavorful, healthy, and versatile dish that turns a basic vegetable into something special. I love how easy they are to make and how they fit into just about any meal—whether I’m going plant-based for the night or adding them to a bigger spread. Every bite is golden, crisp, and full of flavor.