Cauliflower steaks baked in the oven with ingredients such as salt, pepper, garlic powder, and paprika. Cauliflower cut into thick slices offers a substantial and fulfilling plant-based supper. I propose a delicious sauce for these veggie steaks.
Cauliflower steaks baked in the oven are a delicious plant-based main or side dish. This entire dinner is cooked using fresh veggies and seasonings that are readily available in any pantry.
Thickly cut cauliflower steaks are cooked and fried on a baking sheet in a very hot oven. This approach guarantees soft cooked cauliflower slices with a golden crust for a nice textural contrast. Because of the ease of preparation, you may be creative with the tastes and sauces you offer with each steak.
Cauliflower is a popular nutritious grain substitute, especially for those seeking for a low carb option and those following the Paleo or Whole30 diet. If you’re searching for a vegetarian meal or are following a plant-based diet, this dish is a terrific way to change up your evening routine.
I couldn’t wait to turn this humble vegetable into the hero of the meal after discovering different methods to cook cauliflower rice!
How to prepare Cauliflower Steaks
Remove the outermost green leaves.
Trim the bottom of the cauliflower stem while leaving the core intact.
Cut straight through the cauliflower head to keep the florets intact.
To have a heartier bite and to keep intact in high heat, cut thick slices approximately 1 1/2-inch thick.
Make cauliflower rice, risotto, or grits with the extra florets that don’t link to the steaks.
Trimming the outer leaves, flattening the bottom stem, and cutting the steaks are best done with a big chef’s knife. Depending on the size of the head of cauliflower, it will yield two to three, maybe four pieces. I’d want two huge slices off each head, versus four smaller so that you produce a more hearty steak.
How to roast cauliflower steaks
Cooking cauliflower steaks in the oven requires two steps: steaming first, followed by roasting. This entire procedure takes place in a single pan in a 500-degree oven.
To prepare, sprinkle olive oil over each steak to keep the veggie from adhering to the baking pan. It also contributes to a more golden and crisp surface.
The cruciferous cauliflower’s neutral taste readily integrates flavors, and the delicate cream-colored florets take on hues instantaneously. A spice combination of kosher salt, black pepper, garlic powder, and paprika gives savory overtones as well as a lovely color.
This is where you can express yourself! For a spicy Latin flavor, add cumin, coriander, and cayenne pepper, or curry powder, turmeric, and garam masala for an Indian-inspired steak.
These vegetable steaks are now ready to be baked in a dry-heat oven. The outside turns golden brown with crisp edges after about 15 minutes of cooking time. It’s a lovely combination of textures and tastes!
If you’re only cooking a few steaks at a time, use the same procedure but in a big cast iron pan. Alternatively, grill the steaks in a pan over medium-high heat on both sides until fork tender. I like the steam and then roast approach, but feel free to experiment and discover what works best for you!
After roasting the cauliflower steaks, serve with your favorite sides or elevate the flavor by combining with a sauce. For an Italian twist, I propose the herbaceous and tangy five-minute chimichurri displayed in these photographs, or somepesto sauce.
I’m excited to hear how you serve your steaks. Please leave a comment below so that we may discuss additional recipe ideas!
Roasted Cauliflower Steaks
Cauliflower steaks are easy to make entre that is oven roasted with simple seasonings like salt, pepper, garlic powder, and paprika. Serve the vegetable steak with a flavorful sauce or toppings for a customizable dish.
Adjust oven rack to the lower third position. Preheat to 500ºF (260ºC).
Remove the outer green leaves from the head of cauliflower and trim the stem.
Using a large knife cut the cauliflower in half lengthwise through the center.
Cut a 1 ½-inch thick steak from each half. If the head is large, carefully cut one more steak from each of the cut sides.
Repeat process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.
Place cauliflower steaks on a rimmed baking sheet.
In a small bowl mix together salt, pepper, garlic powder, and paprika.
Drizzle olive oil on both sides of each cauliflower steak.
Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks, about ¼ teaspoon per side.
Tightly cover the baking sheet with foil and bake for 5 minutes.
Remove the foil from the cauliflower and roast for 10 minutes.
Gently flip the cauliflower steak and roast until a golden brown crust forms on both sides, about 6 to 8 minutes.
Transfer to a serving platter and garnish with parsley.
- Amount Per Serving
- Calories 150
- Calories from Fat 108
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Trans Fat 2g
- Sodium 625mg27%
- Potassium 321mg10%
- Total Carbohydrate 9g3%
- Dietary Fiber 6g24%
- Sugars 3g
- Protein 4g8%
- Vitamin A 1%
- Vitamin C 165%
- Calcium 4%
- Iron 3.98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Depending on the size of the cauliflower head, it may generate 2 to 4 steaks.
- Pairing suggestions: five-minute chimichurri or pesto sauce.