Nobody puts Cauliflower Steak in the corner! It may not be ribeye, but these thick-cuts are second to none, with lots of charred crust and tender flesh. Naturally vegan, grilled or roasted steaks are a fun and flavorful way to serve sliced cauliflower. We love it served with Romesco sauce, but there are plenty of sauce suggestions included below.
Jump to:
- What is Cauliflower Steak?
- What Does Cauliflower Steak Taste Like?
- How to Cut Cauliflower Steak
- Should the Stem Be Removed?
- How to Make Roasted Cauliflower Steaks
- How to Grill Cauliflower Steak
- Chef’s Tips!
- What Do I Do with the Bonus Florets?
- Seasoning Variations for Cauliflower Steak
- What to Serve With Cauliflower Steaks
- Cauliflower Steak with Romesco Sauce
- Ratings
I certainly didn’t invent cauliflower steaks, but boy, did I feel like a genius the first time I made ’em. Well, not exactly… The first time, I felt like a doofus.
“Oh? You mean to tell me that I am not legally required to dismantle the entire vegetable in order to eat it?” (I mean, I even published a method for roasting a whole head of cauliflower, and yet I can’t help but instinctually chop the heck out of it…)
But I digress. Once I got over my initial shock, then I felt like a genius.
First, preparing this recipe is easy to the point of being absurd. It took longer to preheat the oven than to prep, so I spent extra time on extra seasoning (and whipping up a batch of easy 5-minute romesco sauce), then popped the cauliflower slices in the oven.
Roasted cauliflower steaks are absolutely magical, with loads of crispy edges like any good roasted cauliflower recipe is wont to do. And if cauliflower steaks had a bone, the flesh would have been tender enough to fall off it.
But wait…there’s more. These babies can be grilled, too, for a more “classic” steak experience with lots of charred bits and that same creamy, tender flesh.
Whichever prep method you choose, you definitely can’t go wrong.
What is Cauliflower Steak?
Cauliflower steak is simply a thick (at least ¾″) slice cut from a whole head of cauliflower into a steak-like slab suitable for cooking whole.
They’re called steaks but a more apt metaphor is like a thick slice of fresh cut bread. These cuts of cauliflower are substantial enough to be the main course in a meal, and are perfect for grilling or roasting.
What Does Cauliflower Steak Taste Like?
Um… DELICIOUS?!?! If I’ve said it once, I’ve said it a hundred times, roasted cauliflower is the Cadillac of cauliflower cooking methods – crispy edges, tender flesh, and a blank seasoning slate to cater to your tastebuds.
So this is an even bigger Cadillac. It’s the Caddy with all the bells and whistles. It’s souped-up and fully-loaded. (Well, technically my Loaded Cauliflower Soup is literally souped-up and fully-loaded cauliflower, but these cauliflower steaks are the metaphorical version.)
Cauliflower slices have even more crispy edges and even more nooks and crannies to collect season-y goodness, plus bonus surface area from that tender stalk you usually discard!
How to Cut Cauliflower Steak
Slice the head of cauliflower like you would slice a round loaf of bread – into thick, even slices roughly one-inch in width. The outer “slices” will fall apart into florets, but you should be able to get two or three “steaks” from one head of cauliflower depending on size. Watch this quick tutorial if you need to visualize.
Should the Stem Be Removed?
Nope! This is what stabilizes the head of cauliflower and keeps the slices in “steak” shapes. DO remove the leaves, though.
How to Make Roasted Cauliflower Steaks
We love to serve Cauliflower Steak grilled or roasted. Either way, this is the best way to cook cauliflower for guaranteeing tons of flavor in every nook and cranny, and lots of crispy charred edges in every bite. This preparation also gets you bonus florets to roast, steam or air fry! Lots of saucing suggestions included.
- Clean a head of cauliflower. Slice away the outer leaves, then trim the stem so that it sits level on a cutting board.
- Slice the cauliflower like you would a loaf of bread into 1-inch thick slices. The outer edges will fall apart into “bonus” florets. The inner “center cuts” will remain intact.
- Rub half a tablespoon of olive oil over each steak, and be sure to work into crevices. Toss the florets in another tablespoon of olive oil.
- Throughly coat each cauliflower steak with the seasoning blend, again working it into the crevices. Season the florets as well, either with the seasoning blend or simply with salt and pepper (this is a great way to reserve some milder cauliflower florets for your pickiest eaters!).
- Arrange the cauliflower steaks flat on baking sheet, with the florets around them. Roast in a 425°F oven for 30-35 minutes, flipping the steaks and turning the florets once halfway through.
- Serve immediately, drizzled with romesco or your favorite sauce.
How to Grill Cauliflower Steak
- Heat a grill to medium (350-375°F) and place the prepared cauliflower steaks directly onto the grill grates.
- Grill 5-7 minutes, with lid closed, until lightly charred. Open grill, flip steaks, and grill 4-5 minutes with lid closed.
- Check for tenderness – if the cauliflower isn’t quite tender enough, grill 1-2 minutes more.
- Serve immediately, drizzled with romesco or your favorite sauce.
Chef’s Tips!
- Click here to learn more about how to choose the freshest cauliflower in the bunch.
- The number of steaks you’ll yield depends on how the size of the cauliflower. For smaller heads, expect 2 at most. For larger, 3 is standard.
- Slice the steaks about an inch thick – any thinner and you run the risk of the florets completely falling apart.
- Cauliflower steaks are done when you can insert a paring knife into the stem of the “steak” and meet little resistance.
What Do I Do with the Bonus Florets?
Cook ’em, of course! One of the reasons I love cauliflower steak so much is because I can season the heck out of the steaks, while reserving the florets for my season-averse, picky-eating children.
Simply oil and season the florets to your liking, then roast them, make air fryer cauliflower, or steam them in the Instant Pot.
Seasoning Variations for Cauliflower Steak
- Shawarma Seasoning: replace seasoning recipe below with our shawarma seasoning blend.
- Mexican: omit the Italian seasoning; add ½ teaspoon (or more) of red pepper flakes and 1 teaspoon cumin to the seasoning blend. After cooking, season with the zest and juice of 1 lime.
- Indian: omit Italian seasoning; add 1 teaspoon curry powder and 1 teaspoon turmeric to the seasoning blend.
What to Serve With Cauliflower Steaks
Romesco Sauce: our favorite sauce to serve with cauliflower.
Pesto: any pesto is going to work beautifully with roasted cauliflower. When store-bought is required, we love the DeLallo pesto. If you need a dairy-free pesto sauce, we love parsley pesto.
Lemon Yogurt Sauce: combine 1 cup of greek yogurt with 2 tablespoons of lemon juice, two cloves of minced garlic, 1 tablespoon of finely minced soft green herbs (dill, tarragon, parsley, and/or basil are great choices) and a half a teaspoon of each of kosher salt and ground pepper.
Chimichurri Sauce: chimichurri is traditionally served with grilled meats, like steak and shrimp, but good golly miss molly, does it pair extremely well with roasted cauliflower steaks, too! Adjust the seasoning by omitting the Italian seasoning and increasing the onion and garlic powder to 1 teaspoon each.
Do you love cauliflower steak? What’s your favorite method, roasting or grilling? Tell me all about it in the comment section below!
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Cauliflower Steak with Romesco Sauce
Description
Ingredients
- 1 head cauliflower
- 2-3 tablespoon olive oil
- 1 teaspoon italian seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground pepper
- ½ c romesco sauce, or your favorite sauce
Instructions
- Heat the oven to 425°F with a rack positioned in the lower third of the oven.
- Slice the cauliflower into steaks. Peel away the leaves, then trim the stem so that the head of cauliflower sits level on your cutting board. Slice away the ends from each side of the cauliflower – these will fall into florets. From the remaining “center cut”, slice 2-3 one-inch thick slices. These are your cauliflower “steaks”.
- Rub half a tablespoon of olive oil all over each steak, working it into the crevices. Toss the remaining olive oil with the florets.
- In a small bowl, combine the italian seasoning, paprika, kosher salt, garlic powder, onion powder, and ground pepper. Mix until well combined, then sprinkle the seasoning all over the cauliflower steaks, and florets if desired. Work the seasoning into the steaks. If desired, seasoning the florets simply with just salt and pepper instead of seasoning.
- Transfer the cauliflower to a baking sheet. Transfer to the oven and roast for 15 minutes. Remove the baking sheet and flip over each piece of cauliflower; turn the florets as well. Return to the oven and roast 15-20 minutes more, or until you can insert a paring knife into the stem of a cauliflower steak and meet little resistance.
- Serve immediately, drizzled with romesco or your favorite sauce.
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