Cauliflower Steaks Recipe

If you’re asking yourself why make these cauliflower steaks.. the answer is why not? They are quicker to slice up and easier to prep with the oil mixture. You only have to slice the head three times – make sure its in half first though. They will look adorable on your table or plate next to chicken or real steak lol.

So I had this cauliflower on death’s door and I needed a healthyish snack so this was born. I’m so glad I decided to try this version. They were crispy on the outside and perfectly spiced. I ate mine without cheese and it was amazing aka vegan version.

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Oven-Roasted Cauliflower Steak

Thick slabs of cauliflower steak are delicious, well seasoned, and very satisfying. The easiness of this recipe is an added bonus!

Prep: 10min

Total: 40min

Yield: 3

Serving Size: 0.3 recipe

Nutrition Facts: servingSize 0.3 recipe, calories 149 kcal, Carbohydrate 14 g, Protein 5 g, Fat 9 g, Sodium 457 mg, Fiber 7 g

Ingredients:

• 2 medium heads of cauliflower
• Olive oil spray
• 1 teaspoon Diamond Crystal kosher salt (divided)
• 1/2 teaspoon black pepper (divided)
• 1 teaspoon garlic powder (divided)
• 1 teaspoon paprika (divided)
• 1 teaspoon coriander (divided)

Instruction:

1. Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with nonstick foil or high-heat-resistant parchment paper and spray it with olive oil.
2. Wash the cauliflower heads, then remove the outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into 3/4-inch-thick slices. The outer slices will fall apart – you can simply roast them as florets together with the steaks. Plan on getting three steaks out of each cauliflower head.
3. Arrange the “steaks” in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.
4. Bake the cauliflower pieces for 15 minutes. Remove from the oven, carefully turn, spray with more oil and sprinkle with the remaining spices, and bake until browned and fork-tender, 10-15 more minutes.

Cheesy Cauliflower Steaks

Prep: 5min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 209 kcal, Carbohydrate 8 g, Protein 7 g, Fat 18 g, Saturated Fat 4 g, Cholesterol 13 mg, Sodium 172 mg, Fiber 3 g, Sugar 3 g, unSaturated Fat 13 g, servingSize 1 serving

Ingredients:

• 1/4 cup olive oil
• 2 tbs parmesan cheese, (grated)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• salt and pepper (to taste)
• 1 head cauliflower
• 1/2 cup shredded mozzarella cheese
• optional: fresh parsley garnish

Instruction:

1. Preheat your oven or air fryer to 400° F. Line a baking sheet with parchment paper.
2. In a small bowl, mix the oil, grated parmesan, spices and salt and pepper to taste.
3. Remove the leaves from the bottom of your cauliflower and leave the stalk in place. Slice the cauliflower in half. Then slice those two pieces in half to create your ‘steaks’. Transfer them to your baking sheet and brush all over (top, bottom and sides) with the mixture from step 2. Air fry or bake until the stalk is fork tender and golden brown, about 15 minutes for air fryer (flip half way through), 20 minutes for the oven. Remove from oven and sprinkle with the shredded cheese. Place back in the oven until melted.

Grilled Cauliflower Steaks

Roasted or grilled cauliflower steaks are juicy and tender in the middle with a crisp, lightly charred, caramelized, and crispy outside. Perfect as a versatile vegan side dish or main to almost any meal! Gluten-free, dairy-free, low-carb, paleo, etc.!

Prep: 5min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 140 kcal, Carbohydrate 7 g, Protein 2 g, Fat 12 g, Saturated Fat 2 g, Sodium 233 mg, Fiber 3 g, Sugar 2 g, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• 1.6 lb cauliflower (2 small)
• 1/3 cup olive oil
• 0.3 oz garlic (3 cloves)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes
• 1/4 tsp paprika
• 1/2 lemon (to serve with)

Instruction:

1. For this recipe, we are not cutting the cauliflower into florets. So first, remove any outer layer leaves. Then, soak the whole head in a bowl of salt water (or vinegar water). After 15 minutes or so, rinse the head with cool water and pat it dry.
2. Use a long sharp knife to slice the cauliflower head into slices (refer to the photos on the blog). I made mine fairly thin at around ¾-inch, and I wouldn’t recommend trying any thinner. If preferred, make them thicker (up to 1 ½ inches); just note that the cooking time will increase slightly. Also, there will be some leftover cauliflower after making the slices. This is normal. Check out the FAQs for what to do with this.
3. Using a pastry/silicone brush, liberally brush both sides of the cauliflower steaks.
4. Grilled cauliflower steaks: First, prepare the cauliflower as written above, only brushing one side of the slices with the dressing. Meanwhile, preheat your grill to medium (around 350-375ºF/176-190ºC) OR use a charcoal BBQ if preferred, brushing the grates with oil.Once preheated, place the cauliflower steaks onto the grill with the seasoned side down and cook for around 4-5 minutes (5-6 for thicker slices. They should be browned and crispy), then brush the top of the “steaks” with dressing, flip them over, and repeat. Allow them to cook until crispy and golden-brown outside and tender in the middle.
5. Make ahead: You can chop the cauliflower slices and prepare the marinade 2 days in advance, and store them separately in the fridge.Store: Allow them to cool and then place any leftovers in an airtight container for 3-4 days.Freeze: You can freeze the leftovers for up to 3 months in a Ziplock bag.Reheat: You can reheat them in the oven, air fryer, or a stovetop grill pan. I don’t recommend using a microwave.

Gordon Ramsay makes a Cauliflower Steak?!?

FAQ

How do you cut cauliflower steaks so they don t fall apart?

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