Roasted Cauliflower Steaks
Cauliflower Steak (Roasted or Grilled) features thick slices of cauliflower brushed with a spiced olive oil blend and either roasted in the oven or grilled to perfection. This quick and healthy dish offers a satisfying meatless option that’s packed with flavor and ready in just 30 minutes.
Equipment
- 1 large baking sheet – For roasting the cauliflower.
- 1 sheet parchment paper – Prevents sticking and aids in cleanup.
- 1 chef’s knife – To cut cauliflower into even steaks.
- 1 small mixing bowl – To combine the olive oil and seasonings.
- 1 silicone basting brush – To evenly coat the cauliflower with oil and spices.
- (Optional) grill pan or outdoor grill – If using the grill method instead of the oven.
Ingredients
- 2 medium heads cauliflower
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
Instructions
- Prepare the Oven or Grill: If roasting, preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper for easy cleanup. If grilling, preheat your grill to medium heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Slice the Cauliflower into Steaks: Remove the outer green leaves and trim the bottom stem, being careful not to cut too deep into the core. Place the cauliflower head upright and use a sharp knife to cut it into thick slices about ¾ inch thick. You’ll typically get 2 to 3 intact "steaks" from each head—any remaining florets can be roasted separately or saved for another dish.
- Make the Seasoned Oil Mixture: In a small bowl, whisk together the olive oil, paprika, garlic powder, salt, and black pepper. This bold, smoky blend adds beautiful color and flavor to the cauliflower without overpowering its natural taste.
- Season the Cauliflower Steaks: Lay the cauliflower slices flat on the prepared baking sheet or a platter (if grilling). Using a silicone brush, generously coat both sides of each steak with the seasoned oil, making sure the spices reach into the crevices for full flavor.
- Cook the Cauliflower Steaks: For Oven Roasting: Place the baking sheet in the preheated oven. Roast for 10 minutes, then gently flip each steak and roast for an additional 10 to 15 minutes, or until the edges are golden brown and the stems are fork-tender.
- For Grilling: Carefully transfer the cauliflower steaks to the grill. Close the lid and cook for 5 minutes. Flip each steak, close the lid again, and grill for another 4 to 5 minutes, or until nicely charred and tender.
Notes
- Serving Size: Each steak is roughly one large cauliflower slice. You’ll typically get 2–3 steaks per head, depending on the size.
- Make Ahead Tips: Slice the cauliflower and mix the seasoning blend ahead of time. Store both in the fridge for up to 4 days before cooking.
- Storage: Leftover steaks keep well in the fridge for up to 5 days. Store in an airtight container and reheat in a skillet, oven, or microwave.
- Freezing Option: Once completely cooled, freeze cauliflower steaks in a single layer with parchment between them to prevent sticking. Reheat from frozen or thaw overnight.
- Flavor Variations: Swap paprika for chili powder for a spicy kick, or add cumin and coriander for a more Mediterranean twist.
