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!
Ingredients
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!
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!
- Prep.
Preheat oven to 425 degrees. Lightly grease a baking sheet.
- Trim.
Remove cauliflower leaves. Trim the core if it’s very long, but leave it intact.
- Slice.
Cut the cauliflower into 1 inch slices from the top through the core, typically yielding 3-4 steaks plus florets.
- Arrange.
Arrange the steaks and florets in a single layer on the baking sheet.
- Brush.
Brush with olive oil, and sprinkle with salt, pepper, and Italian seasoning.
- Roast.
Roast for 25-30 minutes, until the bottoms are deep golden and they are tender.
- 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
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.
Yes! Grill them for about 4-6 minutes, flipping halfway, until they’re tender with nice grill marks.
Don’t remove the core, since the core is what keeps the steaks intact! Removed, you’ll just have a bunch of florets.
Cut them evenly, 1 inch thick, for best results.
More Veggies Recipes You’ll Love!
Roasted Cauliflower Steak
Ingredients
- 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)
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
