This roasted or grilled cauliflower steak recipe has become one of those dependable weeknight staples at my place. Crispy on the edges, soft in the center, and full of flavor from the simplest ingredients — just oil, spices, and a pinch of salt and pepper. Whether you make it in the oven or on the grill, it’s a recipe I keep coming back to.
A Simple Way To Turn Cauliflower Into Something You’ll Crave
I used to think calling a cauliflower slab a “steak” was a bit of a stretch — until I actually made one. It’s not trying to pretend it’s a ribeye (let’s be honest), but what it does bring to the table is that rich roasted flavor, crisp-tender texture, and the kind of savory satisfaction that keeps you reaching for another bite.
What I love most about this recipe:
- Caramelized edges and tender centers – The magic happens in the browning. Once that cauliflower hits high heat, those natural sugars start to caramelize, and that’s where the flavor lives. I always nibble the crispy corners straight off the pan.
- No fancy ingredients – I usually have everything in the pantry already: olive oil, garlic powder, paprika, salt, pepper. That’s it.
- Fast and fuss-free – From cutting board to plate in about 30 minutes. If you’re juggling other dishes or just don’t feel like babysitting dinner, this one’s ideal.
- Oven or grill? Your choice – I switch between roasting in the oven and grilling outside depending on the season. Oven in the winter, grill in the summer. It’s flexible like that.
Call them steaks, slabs, or cauliflower planks — they’re just good food. And they make a great main dish for vegetarians or a hearty side for meat-lovers like me who still want some veg on the plate.
What You’ll Need (And a Few Swaps)
Here’s a quick breakdown of what I use and why:
- Cauliflower – You’ll want two medium heads. You usually only get 2–3 good “steaks” out of each, so don’t count on just one. The rest will break into florets, which I roast alongside or save for another dish.
- Olive Oil – Adds flavor and helps the spices stick. I sometimes swap with avocado oil, especially when grilling. Ghee is another great option for a richer, buttery note.
- Spices – My go-to is garlic powder, paprika, sea salt, and black pepper. Sometimes I toss in a little Italian seasoning when I’m feeling extra — or smoked paprika for depth.
How I Cut Cauliflower Steaks Without Making a Mess
This used to intimidate me, but once I got the hang of it, it’s pretty straightforward:
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Trim off just the outer leaves.
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Set the cauliflower stem-side down and slice straight down into thick slabs — around ¾ inch thick works best.
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You’ll get 2–3 decent “steaks” from each head, and the rest turns into florets (which never go to waste at my place).
Tip: Don’t try to go too thin, or they’ll fall apart before you even get them on the tray.
Let’s Get Cooking: Oven or Grill
Oven-Roasted Cauliflower Steaks
I love roasting these on a baking sheet lined with parchment or foil. Here’s what I do:
- Mix olive oil with the spices in a bowl.
- Brush both sides of the steaks generously.
- Roast at 425°F for about 25–30 minutes, flipping once halfway through.
- Don’t pull them out too early — wait until they’re deep golden and crisp around the edges.
Sometimes I scatter the leftover florets around the steaks to roast all at once. Makes cleanup easier, and the florets get just as crispy.
Grilled Cauliflower Steaks
When it’s too hot to turn on the oven, the grill is my best friend. It adds that smokiness that oven-roasting can’t match.
- Preheat the grill and oil the grates a bit.
- Place the steaks on, close the lid, and cook until tender and browned, flipping halfway through.
- I usually serve these right off the grill with a squeeze of lemon or a drizzle of tahini sauce.
Handy Tips
These small things make a big difference in how your cauliflower turns out:
- Dry the cauliflower well – I pat mine with a clean kitchen towel after washing. Too much moisture prevents browning and turns roasting into steaming.
- Same thickness = even cooking – Try to slice them as uniformly as you can. If one’s too thin, it’ll burn before the thicker ones are done.
- Give it time to brown – Don’t pull them out when they’re just soft. You want those edges browned and crispy. That’s where all the flavor hides.
- Don’t toss the extra florets – Roast them right alongside or save for another night’s stir-fry or air fryer batch. I even toss them into my cauliflower soup when I have enough.
Seasoning Swaps To Keep Things Fresh
Once you’ve tried the classic version, here are a few seasoning ideas I mix in occasionally:
- Smoked paprika + cumin for a smoky, earthy flavor
- Curry powder + turmeric for a golden Indian-inspired twist
- Chili flakes + lime zest for a spicy, tangy version
- Parmesan + thyme sprinkled on in the last few minutes of roasting — it melts into a crispy topping
This is one of those dishes that adapts to your mood and pantry really well.
How I Serve It (And When)
Cauliflower steaks are surprisingly versatile. Here’s how I’ve served them lately:
- Weeknight veg plate – With some quinoa or couscous, and a quick yogurt-tahini sauce.
- Cookout favorite – I bring them out during summer barbecues as a veggie-friendly main or side. They always disappear faster than I expect.
- Holiday table upgrade – Perfect as a vegetarian main for Thanksgiving or Christmas — looks impressive, tastes amazing.
- Leftover lunch – I sandwich one between sourdough slices with hummus and roasted red peppers for a quick veggie sandwich.
Keeping Leftovers Tasty
Leftover cauliflower steaks store well for 3–4 days in an airtight container. I reheat them in the air fryer or oven to crisp them back up — microwave tends to make them soggy.
If you have a few extra florets or broken pieces, I toss them into salads, grain bowls, or wrap them up in flatbreads with garlic sauce.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can slice the cauliflower and mix the spice blend ahead. Just don’t oil and season them until you’re ready to roast or grill — otherwise, they’ll get soggy.
What if my cauliflower falls apart?
It happens — especially with smaller heads. Just roast the florets alongside. No waste, and they’re still delicious.
Do I need to boil the cauliflower first?
Nope. Straight into the oven or grill from raw. The high heat cooks it through while caramelizing the outside.
Can I freeze cauliflower steaks?
I wouldn’t recommend it. The texture changes a lot once thawed. It’s best to make and enjoy them fresh.
Cauliflower Steak Recipe
Golden edges, a tender center, and that subtle smoky char—this cauliflower steak is one of those deceptively simple dishes that always delivers. Whether you roast it in the oven or toss it on the grill, it’s a satisfying plant-based main or side that never feels like an afterthought. And with just a few pantry spices and a drizzle of oil, it’s all about letting the cauliflower shine.
Ingredients
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 whole cauliflower heads
Instructions
- Start by getting your oven hot—preheat it to 425°F (218°C) and line a sheet pan with parchment paper for easy cleanup.
- Trim the leaves and bottom core from each cauliflower head, then slice them vertically into ¾-inch thick slabs. You’ll usually get 2 to 3 intact “steaks” from each head; the rest will break into florets (save those for another dish or roast them alongside the steaks).
- In a small bowl, whisk together the olive oil, paprika, garlic powder, sea salt, and black pepper. Generously brush both sides of each cauliflower slice with this seasoned oil blend.
- To Roast: Arrange the coated steaks on your prepared baking sheet. Roast for 10 minutes, flip carefully, and continue roasting for another 10 to 15 minutes until the edges are golden and the centers are fork-tender.
- To Grill: Preheat your grill to medium heat. Place the steaks directly on the grates, close the lid, and cook for about 5 minutes. Flip gently and cook for another 4 to 5 minutes, or until you see nice grill marks and the cauliflower is tender.
Notes
- Leftover cauliflower steaks can be stored in an airtight container in the fridge for up to 5 days. Reheat them in a skillet, oven, or microwave, or chop them up for salads, grain bowls, or wraps.
- To freeze, let them cool completely first. Layer them between sheets of parchment in a container or freezer bag, and freeze for up to 3 months.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 128Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 307mgCarbohydrates 12gFiber 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.
If you’ve never tried cauliflower this way, give it a go. It’s one of those recipes that looks simple — and it is — but it delivers a lot more flavor than you’d expect from a vegetable and a few pantry spices.
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