Home Blog Dietary Concern Vegan
Cheryl MalikPosted: 06/11/21Updated: 02/02/23
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DFDairy FreeGFGluten FreeKKetoLCLow CarbPPaleoVVeganVGVegetarian30Whole30
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This cauliflower steak recipe is simply the best! Delicious and savory, these cauliflower steaks are roasted to perfection with a simple spice blend. They’re great as an easy side dish but hearty enough for a vegetarian main course. Serve with your favorite dipping sauce for even more flavor.
What Makes This Recipe So Good
- It’s pretty obvious that there’s no actual steak in this cauliflower steak recipe, so what’s with the name? Well, they’re called cauliflower steaks because they look kind of like steak. At least, they’re similarly thick and the shape is kind of steak-like.
- Cauliflower steaks are perfect whether you need a keto or low carb side dish or a vegan or vegetarian main. This recipe is naturally gluten free and dairy free, and there’s no added sugar, either. It fits a variety of dietary needs, including paleo and Whole30 ways of eating, without any adjustments at all.
- This cauliflower steak recipe couldn’t be easier to make. Slice fresh cauliflower heads into thick steaks, season them liberally, then roast them in the oven. So easy!
- Leftover cauliflower steaks will keep for 4 days as long as you refrigerate them in an airtight container! To reheat, warm them through in the oven again or heat them in the microwave, covered.
Key Ingredients
Fresh Cauliflower – Fresh cauliflower heads are really the only option for this cauliflower steak recipe! You could use frozen florets in this recipe to get delicious roasted cauliflower, but they won’t give you that cauliflower steak feel.
Olive Oil – We left the exact amount up to you, but between you and me… don’t hold back! Really, be super generous with the oil. The oil will make the cauliflower steaks incredibly tender and crisp, but it also helps the seasoning blend adhere to the cauliflower.
Paprika – This recipe uses regular paprika to flavor the cauliflower. For a deeper, smoky flavor, use smoked paprika.
Chef’s Tips
- Odds are you’ll end up with spare cauliflower florets that break off when you cut the cauliflower heads. No problem! You can roast them along with the cauliflower steaks, or you can save them to use in cauliflower rice, mashed cauliflower, “grits“, or just a little steamed cauli side with dinner.
- Cauliflower is famously neutral-tasting and, like tofu, it takes on the flavors you cook it in. Don’t be afraid to play around with the quantities and types of seasonings you use in your cauliflower steak recipe! Find your favorite combo then come back and let me know what you came up with!
- Don’t cut the cauliflower heads too small. They’ll get more tender as they cook and if they’re too small, the steaks won’t hold up. You’ll lose that stunning cauliflower steak visual but, on the bright side, you’ll still have some delicious cauliflower to eat!
Other Veggie Recipes I Know You’ll Love
- Maple Glazed Grilled Carrots
- Baked Potatoes on the Grill
- Keto Broccoli Salad
- Asparagus Casserole
- Air Fryer Squash
5 from 2 votes
Roasted Cauliflower Steak Recipe
Prep:10 minutes minutes
Cook:30 minutes minutes
Total:40 minutes minutes
This cauliflower steak recipe is simply the best! Delicious and savory, these cauliflower steaks are roasted to perfection with a simple spice blend. They're great as an easy side dish but hearty enough for a vegetarian main course. Serve with your favorite dipping sauce for even more flavor.
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6
Ingredients
- 2 heads cauliflower
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- olive oil to coat cauliflower steaks
- romesco sauce or favorite dipping sauce, to serve, optional
Equipment
Oven
Cutting board
Sharp knife
baking sheet
Small bowl
Basting Brush
Instructions
Preheat oven to 450° Fahrenheit.
With sharp knife, trim away leaves and most of stems from cauliflower heads. Leave enough stem to hold steaks together.
Place cauliflower heads cut-side down on cutting board and slice into ½-inch thick steaks.
Arrange cauliflower steaks on baking sheet in single, even layer.
In small bowl, stir together salt, pepper, garlic powder, and paprika.
Use basting brush to apply olive oil to cauliflower steaks, then sprinkle half of spice blend over steaks. Flip steaks and repeat, brushing with olive oil and sprinkling remaining seasoning over steaks.
Transfer baking sheet to oven. Bake until golden brown, approximately 20 to 25 minutes. Flip steaks after first 10 minutes.
Remove roasted cauliflower steaks from oven and serve hot.
Notes
- If you’re paleo or on a Whole30, be sure your dipping sauce is compliant. For homemade dipping sauces, try our Whole30 Dump Ranch or our Whole30 chimichurri.
- If you’re keto, you’ll want a keto-friendly dipping sauce for your cauliflower steaks. Try our chimichurri, our Whole30 Dump Ranch, or even our keto cheese sauce.
Recipe yields approximately 6 servings. Nutritional values shown are general guidelines and reflect information for 1 serving, not including any dipping sauce. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.
Nutrition Information
Serving Size: 1serving, Calories: 92kcal, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Sodium: 446mg, Potassium: 585mg, Total Carbs: 10g, Fiber: 4g, Sugar: 4g, Net Carbs: 6g, Vitamin A: 83IU, Vitamin C: 92mg, Calcium: 44mg, Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
© Author: Cheryl Malik
Meet Cheryl Malik
In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.
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- Beth says
This was amazing! Crispy on the surface and tender inside. Followed the tip to use plenty of olive oil. Reduced the cooking time to 7 minutes on first side and 10 after turning. Will definitely make again. Thanks.
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- Anna Claire | 40 Aprons Team says
So glad you enjoyed it! 🙂
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