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Roasted Cauliflower Steak

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5 from 8 votes

Easy, simple, and satisfying, these thick slices of cauliflower steak are golden and caramelized, a great main or side dish with plenty of seasoning and serving ideas for customization!

Looking for a vegetarian, low-carb main course or side dish that’s easy enough to make for weeknight dinners? This cauliflower steak recipe is my go-to! Cauliflower, when roasted in thick slabs, is meaty like the real thing! It’s also very much a blank canvas in the flavor department, which makes cauliflower steak perfect for seasoning and topping whatever way you’d like.

Looking for a simple seasoning? Follow the recipe exactly and serve as a side dish with a main like Italian Meatballs or Butternut Squash Soup. Looking for a different flavor? Top with Gremolata, store-bought pesto, or authentic Tzatziki Sauce. Even make it a full meal, with crumbled feta, Caramelized Onions, olives, and pine nuts. For a full list of fun ideas, see the “Variations” section below!


This cauliflower steak recipe only requires 2 or 3 ingredients! It’s perfect made in a pinch.

  • Large cauliflower head – it’s important to use a large cauliflower head for cauliflower steaks. Small or medium ones will only yield 1-2 steaks, and the rest, florets.
  • Extra virgin olive oil – olive oil helps the cauliflower steaks caramelize when roasted and also adds light, delicious flavor!
  • Italian seasoning (optional) – while optional, I love throwing on some Italian seasoning when I’m looking for a little extra, simple flavor. It’s typically made from dried basil, oregano, rosemary, thyme, and marjoram.
  • Lemon wedges (optional) – serving with lemon wedges is a nice way to add brightness and a touch of acidity without too much extra work!
Cauliflower steak recipe ingredients

Seasoning Variations

Looking for a different way of seasoning or garnishing cauliflower steak, instead of simple Italian seasoning? Since cauliflower is such a blank canvas, there are countless variations to make it exactly how you want it! Here are my favorite ideas:

  • Garlic parmesan: sprinkle with grated parmesan and minced garlic during the last few minutes of roasting.
  • Spicy Cajun: rub cauliflower steaks with Cajun seasoning before roasting and add a squeeze of fresh lime juice before serving.
  • Herb-roasted: experiment with different dried herbs. Or serve with a sprinkle of fresh herbs before serving!
  • Curry: mix curry powder with olive oil before roasting and drizzle with coconut milk or cream before serving.
  • Sesame: brush cauliflower steaks with sesame oil instead of olive oil before roasting, and top with sesame seeds after roasting.
  • Balsamic glazed: drizzle a balsamic vinegar reduction over cauliflower steaks during the last few minutes of roasting. Sprinkle with crumbled feta or grated parmesan before serving.
  • Mediterranean: rub with za’atar before roasting and serve with a dollop of Tzatziki Sauce.
  • Buffalo: brush with buffalo sauce before roasting and sprinkle with blue cheese crumbles before serving.
  • Mexican: rub with chili powder before roasting and serve with fresh salsa or sour cream on top.
  • Pesto: serve with a drizzle of pesto, chimichurri, or Gremolata.
  • Brown butter: brown salted butter and drizzle over roasted cauliflower steaks, topping with fresh chives and black pepper.
  • Toppings: layer with toppings like Caramelized Onions, Roasted Red Peppers, feta, parmesan, asiago, fresh herbs, pine nuts, chopped sun-dried tomatoes, cherry tomatoes, olives, capers, chili flakes, bacon bits, pickled veggies, fried onions, pomegranate seeds, Roasted Garlic, guacamole, or hummus.

How to Make Cauliflower Steak

Learn how to make a batch of cauliflower steaks in no time! Full instructions in the recipe card; this is an outline!

  1. Prep.

    Preheat oven to 425 degrees. Lightly grease a baking sheet.

  2. Trim.

    Remove cauliflower leaves. Trim the core if it’s very long, but leave it intact.Trim core but leave it intact

  3. Slice.

    Cut the cauliflower into 1 inch slices from the top through the core, typically yielding 3-4 steaks plus florets.Slice cauliflower into 1 inch thick steaks

  4. Arrange.

    Arrange the steaks and florets in a single layer on the baking sheet.

  5. Brush.

    Brush with olive oil, and sprinkle with salt, pepper, and Italian seasoning.Brush steaks with olive oil and season

  6. Roast.

    Roast for 25-30 minutes, until the bottoms are deep golden and they are tender.Roasted cauliflower steaks until golden brown and tender

  7. Serve.

    Serve with garnishes if desired.

Expert Tips

Here are some pro tips for making perfect cauliflower steak!

  • Look for a large cauliflower head with tightly packed florets and fresh green leaves. Avoid cauliflower heads with lots of brown spots or signs of mold.
  • Use a sharp knife to slice the cauliflower into even 1-inch thick steaks. Keep the core intact to hold the steaks together.
  • Roast the florets too for a different dish, like mixed into Risotto or as a side dish!
  • Roast the cauliflower steaks at a high temperature, 425°F, to caramelize and develop delicious flavor.
  • Cauliflower steaks are done when they are tender and golden brown on the bottom. Use a fork to pierce the steaks and check for doneness.

What to Serve With Cauliflower Steak

When serving cauliflower steaks, enjoy them as a main dish or a side. The choice is yours!

Serve as a main dish layered with a bunch of toppings (a full list of ideas is under “Variations” above). As a side dish, choose your seasonings (ideas also above) and serve alongside dishes like Parmesan Crusted Chicken, Over Easy Eggs, fish like Poached Salmon or Italian Meatballs.

Storing Leftovers

  • Store: after the cauliflower steaks have cooled completely, place in an airtight container in the fridge for up to 5 days.
  • Reheat: reheat them on a baking sheet on a 350 degree oven for 5-10 minutes (best method), or in the microwave in increments of 30 seconds.
  • Freeze: once cooled completely, store in a freezer safe container, in a single layer, for up to 3 months. Thaw in the fridge before reheating.

Recipe FAQs

What is cauliflower steak?

A cauliflower steak is a thick slice of cauliflower cut from the center of a whole cauliflower head, often used as a meat alternative. They can be seasoned and served in various ways, mimicking the texture and appearance of traditional steaks.

Can I grill them instead?

Yes! Grill them for about 4-6 minutes, flipping halfway, until they’re tender with nice grill marks.

Should I remove the core when slicing cauliflower steaks?

Don’t remove the core, since the core is what keeps the steaks intact! Removed, you’ll just have a bunch of florets.

How thick do I cut cauliflower steak?

Cut them evenly, 1 inch thick, for best results.

More Veggies Recipes You’ll Love!

Roasted Cauliflower Steak

Easy, simple, and satisfying, these thick slices of cauliflower steak are golden and caramelized, a great main or side dish with plenty of seasoning and serving ideas for customization!
5 from 8 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: fall, spring, winter
Servings: 3 steaks (roughly)
Calories: 80kcal
Author: Tastefully Grace


  • 1 large cauliflower head
  • 1 ½ tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning optional
  • Lemon wedges to serve (optional)


  • Preheat oven to 425℉. Lightly grease a baking sheet.
  • Remove any cauliflower leaves. Trim the core if it’s very long, but make sure to leave it intact.
  • Starting at one end, cut the cauliflower into 1 inch slices from the top through the core. A large cauliflower typically yields 3-4 steaks and the rest will break into florets.
  • Carefully arrange the steaks and florets on the greased baking sheet in a single layer.
  • Use a basting brush to brush with olive oil, and sprinkle with salt, pepper, and Italian seasoning.
  • Roast for 25-30 minutes, until the bottoms are deep golden brown and they are fork tender.
  • Serve with lemon wedges or other garnishes if desired.



  • For more seasoning and garnish ideas, consult my blog post above!
  • Using a large head of cauliflower is key. A small/medium head will only yield 1-2 steaks and a bunch of florets.


Serving: 1steak | Calories: 80kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 51mg | Potassium: 507mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 81mg | Calcium: 43mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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