These Roasted Cauliflower Steaks feature thick slices of cauliflower sprinkled with herbs and spices and roasted to perfection. The florets are tender and the edges are caramelized. They make a beautiful meatless dinner option that’s quick and easy enough for a weeknight meal, yet elegant enough for a holiday menu.
There is no better way to make vegetables the star of the show than with these amazing vegan Roasted Cauliflower Steaks!
You only need 5 ingredients, plus salt and pepper. And despite looking fancy, they’re actually really easy to make!
Whether you’re looking for a new creative twist for family meals or you need an impressive vegetarian dish for the holidays, these Roasted Cauliflower Steaks are sure to please!
Ingredients you need
Ingredient notes and substitions
Cauliflower ~ You can’t have cauliflower steaks without cauliflower. Look for a large cauliflower with a creamy white color. It should have no or very minimal yellow, brown, or gray spots. The florets should be tightly packed and the leaves should be bright, firm, and crisp.
You will need at least one large cauliflower, but most likely two, to get four 1-inch thick cauliflower steaks.
Oil ~ I use olive oil for roasting. It has a high smoke point and a lovely flavor. Avocado oil or melted vegan butter may be used as a substitute.
Spices and herbs ~ Italian seasoning, paprika, garlic powder, salt and pepper, all pantry staples, are all you need to flavor up these “steaks.”
If you don’t have Italian seasoning, use dried basil, dried oregano, dried thyme, or a combination of any of those.
You could also use some cumin, chili powder, smoke paprika, onion powder…whatever you think sounds good. Some crushed red pepper flakes would be nice for a little kick of heat.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Place the cauliflower stem side down on a cutting board (1). Slice it in half from top to bottom using sharp knife (2).
Cut a 1-inch thick slice from the center of one half (3, 4). If the cauliflower is large enough, you can try cutting another 1-inch slice from whatever remains from that same half. If the florets fall apart, just save them for another use.
Repeat with the second half.
You should now have either two or four thick slices (5). Carefully trim off excess leaves (6). You can trim the stem a bit, but make sure you don’t cut too close to where the florets are attached or they will fall apart.
If you only got 2 good slices from the first cauliflower (this is almost always what happens for me), repeat the process with a second one.
Place them on a parchment lined rimmed baking sheet in one even layer with space in between (7).
Brush each cauliflower steak with oil. (A basting brush works best for this) (8).
Stir together the spices and herbs and sprinkle some on each slice (9).
Carefully turn each piece over and repeat with the oil and spices/herbs on the second side.
Roast for 15 minutes, carefully flip (the will become more delicate as they cook), and roast another 10-15 minutes until tender and browned.
Sprinkle with fresh chopped parsley, if desired.
These vegan roasted cauliflower steaks make a tasty main dish. Serve it up with a grain and vegetable for a “meat and potatoes” type meal.
Meal prep: You can cut the cauliflower up to 3 days in advance.
Fridge: Store leftover roasted cauliflower steaks in an airtight container in the fridge for 4 to 5 days.
Freezer: You can also freeze them. Let them cool completely before transferring to a freezer safe container or plastic bag. They should keep well for up to 3 months. For best results, reheat in a 350°F oven until warm.
Pro tips and tricks
~ A large cauliflower may yield 4 thick cauliflower “steaks“. Smaller ones will only yield 2. Plan accordingly.
~ Cut slices about 1-inch thick. At this thickness, they hold together well, yet still cook fairly quickly.
~ Trim the stem and leaves as much as possible, taking care not to cut too close to where the florets are attached.
~ Save any florets that fall away from the steaks for another use.
~ Be gentle when flipping halfway through the roasting process. The cauliflower becomes more delicate as it cooks. A wide spatula works best.
~ Roast until the cauliflower is tender and easily pierced with a knife or fork. Be careful not to overcook, however, as that will result in a mushy texture.
Cauliflower steak is just a thick slice of roasted (or sometimes grilled) cauliflower. The stem is left attached so the florets don’t fall apart.
Keep the stem intact. If you trim off any leaves, take care not to cut too close to where the florets are attached. A thicker slice will stay together better than a thin slice. I usually cut them about 1-inch thick. Usually one large head of cauliflower will yield 2-4 good size “steaks.”
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Easy Vegan Roasted Cauliflower Steaks
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
- Place one whole head of cauliflower stem side down on a cutting board. Cut it in half from top to bottom. Cut a 1-inch slice from the center of one of the halves. If the cauliflower is large enough, you can try cutting another 1-inch slice from whatever remains from that same half. Repeat with the other half.
- Carefully trim off excess leaves. You can trim the stem a bit, but make sure you don't cut too close to where the florets are attached or they will fall apart.
- If you only got 2 good slices from the first cauliflower, repeat the process with a second one, so you have 4 cauliflower steaks.
- Place them flat on the prepared baking sheet in one even layer with space in between each one. Brush a little oil all over each slice.
- Mix together the salt, Italian seasoning, paprika, garlic powder, and pepper. Sprinkle over each slice.
- Gently turn each cauliflower slice over and repeat with the oil and spice mixture on the second side.
- Roast for 15 minutes. Gently flip each "steak" over. They will become more delicate as they cook, so a wide spatula works best. Roast another 10 to 15 minutes until the cauliflower is tender and the edges are browned and caramelized.
- Sprinkle some fresh chopped parsley over the top, if desired. Serve hot.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.