The first time I made cauliflower steaks, I’ll admit, I laughed at the name. “Steak?” Really? But one bite changed my mind. The outside was crispy and caramelized, the inside was tender and nutty, and it was so satisfying that I forgot I was eating a vegetable.
Now, this recipe is a staple in my kitchen — quick enough for busy weeknights, fancy enough for dinner parties, and versatile enough to pair with just about anything. Whether you roast them in the oven or toss them on the grill, these “steaks” are proof that cauliflower deserves a spot in the spotlight.
Why You’ll Love This Recipe
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Crispy edges, tender middle – That perfect balance of textures makes every bite satisfying.
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Simple ingredients – Just a head of cauliflower, oil, and a few pantry spices.
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Fast and easy – Ready in about 30 minutes, with minimal prep.
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Year-round cooking – Roast them in the oven during cooler months or grill them in the summer for smoky, charred flavor.
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Flexible meal – Serve them as a vegetarian main or a hearty side dish to your favorite protein.
Ingredients You’ll Need
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Cauliflower – Two medium heads will give you about 4–6 steaks.
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Olive oil – Helps the spices stick and creates those caramelized edges. Avocado oil or ghee works too.
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Spices – I love a mix of paprika, garlic powder, salt, and black pepper for a classic flavor.
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Optional garnish – Fresh parsley or a squeeze of lemon to brighten it up.
How to Cut Cauliflower Steaks
Cutting cauliflower into steaks sounds fancy but is surprisingly easy:
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Trim the leaves – Remove the outer leaves, but don’t toss the whole core — it holds the steaks together.
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Flip it stem-side up – This position gives you more control while slicing.
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Slice thick slabs – Using a sharp knife, cut into ¾-inch slices. Each head usually gives you two full steaks plus a few loose florets (save those for later!).
Pro tip: Don’t panic if a few pieces fall apart — they’re perfect for roasting alongside the steaks or saving for another dish.
How to Cook Cauliflower Steaks
Roasted Cauliflower Steak
This is my go-to method when the weather keeps me indoors.
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Preheat your oven to 425°F (220°C).
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Mix olive oil, paprika, garlic powder, salt, and pepper in a small bowl.
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Brush the mixture generously over both sides of each steak.
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Roast on a lined baking sheet for about 20–25 minutes, flipping halfway through, until golden brown and fork-tender.
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Garnish with parsley and a squeeze of lemon before serving.
Grilled Cauliflower Steak
Perfect for summer evenings or when you want that charred flavor:
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Preheat the grill to medium-high heat.
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Brush the seasoned oil mixture on both sides of each steak.
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Place the steaks directly on the grates, close the lid, and grill for 4–5 minutes per side, until tender and nicely charred.
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Serve hot with a drizzle of extra olive oil or your favorite sauce.
My Best Tips
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Dry the cauliflower well – Moisture keeps it from browning properly.
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Keep the slices even – This ensures they cook at the same rate.
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Wait for the caramelization – The flavor transforms once those edges turn golden and crispy.
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Use the extra florets – Roast or grill them alongside the steaks or save them for soups and salads later in the week.
Flavor Variations
This recipe is endlessly adaptable. Here are some of my favorite twists:
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Herb Lovers – Add a teaspoon of Italian seasoning or fresh thyme.
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Spicy Kick – Sprinkle on some smoked paprika or crushed red pepper flakes.
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Cheesy Goodness – Top the hot steaks with freshly grated Parmesan before serving.
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Mediterranean Style – Drizzle with tahini and lemon juice, and sprinkle with toasted pine nuts.
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BBQ Night – Brush with your favorite barbecue sauce during the last few minutes of cooking.
What to Serve with Cauliflower Steaks
These steaks are versatile enough to be the star of the meal or a side dish. Here are some pairing ideas:
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As a Main Dish – Top with chimichurri or pesto and pair with a side salad.
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As a Side Dish – Serve alongside grilled chicken, salmon, or even a juicy burger.
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With Grains – Add a scoop of quinoa, couscous, or rice to make it a heartier vegetarian dinner.
FAQs
How do I keep the steaks from falling apart?
Make sure you leave part of the core attached when slicing — it’s what holds the slices together.
Can I make them ahead of time?
You can slice and season the cauliflower up to a day in advance. Store it in the fridge, then roast or grill when you’re ready.
What if my cauliflower is small?
No problem — you’ll just get fewer steaks and more florets. Roast the florets alongside your steaks so nothing goes to waste.
Can I use frozen cauliflower?
Not for steaks — it won’t hold its shape. Save frozen cauliflower for mashes, soups, or stir-fries.
Cauliflower Steak (Roasted Or Grilled)
Crispy edges, tender centers, and perfectly caramelized flavor—cauliflower steaks are a simple, elegant way to turn this humble vegetable into the star of your meal.
Ingredients
- 2 medium heads of cauliflower
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
Instructions
- Prep the cauliflower:- Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper. Slice the cauliflower into ¾-inch-thick “steaks.” Each head should give you 2–3 large slices, with the remaining florets set aside for another recipe or roasted alongside the steaks.
- Season the steaks:- In a small bowl, whisk together the olive oil, salt, pepper, paprika, and garlic powder. Brush the mixture evenly on both sides of each cauliflower slice.
- For oven roasting:- Place the cauliflower steaks on the prepared baking sheet. Roast for 10 minutes, flip carefully, and roast for another 10–15 minutes until the edges are caramelized and the centers are tender.
- For grilling:- Preheat your grill to medium heat. Place the steaks on the grates, close the lid, and grill for about 5 minutes per side until they’re golden-brown and cooked through.
- Serve and enjoy:- Plate the cauliflower steaks hot from the oven or grill. Garnish with fresh herbs, a sprinkle of parmesan, or a drizzle of your favorite sauce for extra flavor.
Notes
- Meal prep: Slice the cauliflower up to 4 days ahead and store it raw in the fridge.
- Storage: Cooked steaks will keep in an airtight container in the refrigerator for up to 5 days.
- Reheating: Warm in a skillet (1 minute per side), in a 350°F oven (about 10 minutes), or even the microwave (about 1 minute).
- Freezing: Cool completely, layer with parchment, and freeze for up to 3 months.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 130Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 335mgCarbohydrates 13gFiber 7gSugar 6gProtein 5g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
These cauliflower steaks have become one of my favorite ways to turn a simple vegetable into something that feels special. They’re crisp on the outside, tender on the inside, and packed with flavor, all with just a handful of pantry ingredients.
Whether you roast them in the oven or grill them outdoors, they’re a great way to get creative with a weeknight dinner or impress guests with a beautiful, plant-forward dish.
