Roasted Cauliflower Steaks are loaded with so much flavor. This recipe requires simple seasoning and just 20 short minutes of roasting time. With so much flavor and only four ingredients, you can’t beat it!
Roasted Cauliflower Steaks make for a great vegetarian main course, or the perfect addition to a meat-centered meal. Not only are they healthy, the are packed with fiber that will keep you full for longer.
What is a Roasted Cauliflower Steak
Roasted Cauliflower Steaks have gained some popularity in the past couple of years for being filling, healthy, vegetarian and just downright tasty. Basically, they are made by slicing a head of cauliflower lengthwise to get thick, steak-like pieces. These hunks of cauliflower are perfect roasted in the oven with a generous amount of seasoning until they turn golden brown.
How To Roast Cauliflower Steaks
Roasted Cauliflower Steaks are as easy as 1-2-3…literally! Follow the simple steps below to get crispy, flavorful veggies steaks each and every time:
- Preheat your oven. In the meantime, cut cauliflower steaks into 1/2-inch thick slices. Season will garlic salt and olive oil.
- Roast at 415°F for 20 minutes, making sure to flip halfway through.
- Sprinkle with parmesan cheese and fresh herbs. Enjoy!
Hot Tip: Consider cauliflower a blank slate. Feel free to season your steaks in whatever seasoning you prefer. Sometimes we are in the mood for classic salt and black pepper, but a bit of curry powder or smoked paprika is always welcome.
Serving Your Roasted Cauliflower Steaks
Roasted Cauliflower Steaks go well with almost any protein. From a big, juicy Cast Iron Ribeye to Air Fryer Salmon to Shish Kabobs, the possibilities are endless. If you’re trying to keep it light and vegetarian, serve your steaks alongside some quinoa and drizzle your plate with a generous amount of Chimichurri Sauce.
Should You Steam Cauliflower Before Roasting?
Cauliflower is a notoriously fibrous veggie, but there is no need to steam it before roasting unless you like it very soft on the inside. Roasting it at a high heat will result in a nice, tender center all on its own.
Why is My Roasted Cauliflower Mushy?
Typically, roasted cauliflower only gets mushy if you steam or boil it before you roast it in the oven. Overcooked cauliflower can be a real drag, so I highly recommend you simply roast it to bring it across the finish line!
Should I Remove the Core from Cauliflower?
The core of the cauliflower is what keeps the steaks in tact so don’t remove it! It’s totally edible and adds a nice texture to your steak.
Not only are Roasted Cauliflower Steaks super easy to make, they are awesome to prep ahead for a quick side dish throughout the week. Refrigerate them in an airtight container and reheat in an oven or air fryer to return them to a wonderfully crispy state.
You can also use cold cauliflower steaks as a fun salad topper. Simply chop them up into bite-sized pieces and sprinkle over our Garden Salad Recipe for an extra dose of fiber and flavor.
Hot Tip: Don’t freeze your Roasted Cauliflower Steaks. The veggie holds too much liquid to be defrosted and will turn to mush when thawed and reheated.
More Tasty Veggie Recipes
- Air Fryer Buffalo Cauliflower (No Breading) – Vegetarian cauliflower wings in tangy sauce
- Roasted Beet Salad – Healthy, roasted beet salad is the perfect light lunch.
- Crispy Roasted Cabbage Steaks – Love a good veggie steak? Try a cabbage steak! This recipe is like a fun spin on a classic wedge salad.
- Oven Roasted Asparagus – Asparagus season calls for a solid oven roasted recipe. This. Is. It.
- Oven Roasted Potatoes – Sometimes nothing hits the spot quite like a roasted potato. YUM.
Share Some Love ❤️
- Cut cauliflower into 1/2-inch thick slices. Line them up in a single layer on a baking sheet. Sprinkle with garlic salt and oil.
- Roast at 415°F for 20 minutes. Turn the cauliflower steaks halfway through baking time to ensure the other side gets nice and crispy.
- Sprinkle with parmesan cheese and fresh herbs — dill, parsley and basil work great. Serve right out of the oven and enjoy!