Looking for a delicious, meat-free main dish that’s both impressive and easy to make? These Roasted Cauliflower Steaks are about to become your new favorite. I’ve perfected this recipe to create perfectly tender, caramelized cauliflower slices that are crispy on the outside and delightfully creamy on the inside. Whether you’re embracing more plant-based meals or simply want to try something new, this dish delivers restaurant-quality results right from your home oven.
Ingredients
- 2 large heads of cauliflower (look for tight, white florets)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish (optional)
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Remove the leaves from each cauliflower head and trim the stem flat so it can stand upright on your cutting board.
- Starting from the center, cut each cauliflower into 1-inch thick slices. You’ll typically get 2-3 good “steaks” from each head, with some florets falling away (save these for roasting too!).
- In a small bowl, mix olive oil, minced garlic, paprika, cumin, salt, and pepper.
- Brush both sides of each cauliflower steak with the seasoned oil mixture, making sure to get into all the nooks and crannies.
- Place the steaks on your prepared baking sheet, giving them plenty of space.
- Roast for 25-30 minutes, carefully flipping halfway through, until golden brown and tender when pierced with a fork.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4-6 steaks (serves 2-3 people as a main dish)
Recipe Notes
For the best results, keep these tips in mind:
- Choose large, firm cauliflower heads – they’ll give you the best steaks.
- Don’t throw away the loose florets! Roast them alongside your steaks for a chef’s treat.
- Make sure your oven is fully preheated before roasting. A hot oven is crucial for achieving that perfect golden-brown exterior.
- If you’re having trouble getting the steaks brown enough, switch to the broiler for the final 2-3 minutes, watching carefully to prevent burning.
- These steaks are best served immediately while the edges are crispy. A squeeze of fresh lemon juice just before serving brings all the flavors together.
- Store any leftovers in an airtight container for up to 3 days, though they’re best reheated in the oven rather than the microwave to maintain texture.
This versatile dish works beautifully as a main course, served over a bed of quinoa or alongside your favorite grain. The seasoning blend I’ve suggested here is just the beginning – feel free to experiment with different spice combinations to make this recipe your own.
Roasted Cauliflower Steaks
Ingredients
- 2 large heads of cauliflower
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish optional
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Remove the leaves from each cauliflower head and trim the stem flat so it can stand upright on your cutting board.
- Starting from the center, cut each cauliflower into 1-inch thick slices. You'll typically get 2-3 good "steaks" from each head, with some florets falling away (save these for roasting too!).
- In a small bowl, mix olive oil, minced garlic, paprika, cumin, salt, and pepper.
- Brush both sides of each cauliflower steak with the seasoned oil mixture, making sure to get into all the nooks and crannies.
- Place the steaks on your prepared baking sheet, giving them plenty of space.
- Roast for 25-30 minutes, carefully flipping halfway through, until golden brown and tender when pierced with a fork.
