Roasted Cauliflower Steaks
Roasted cauliflower steaks are a game-changer! If you’re looking for a hearty, flavorful, and healthy dish, these are perfect. They’re crispy on the outside, tender on the inside, and packed with a savory flavor that will make you forget about any other veggie. Plus, they’re super easy to make and can be dressed up with your favorite seasonings or sauces.
This recipe is a great way to enjoy cauliflower in a totally new way. You simply slice the cauliflower into thick “steaks,” roast them to perfection, and add seasonings. Whether you’re a vegan or just looking for a tasty plant-based meal, these cauliflower steaks are a must-try. They make a fantastic side dish or even a main course for a quick, satisfying dinner!
Let’s get started on those veggie steaks!
Why You Must Make This Roasted Cauliflower
Calling all cauliflower lovers! This cruciferous vegetable is a true superstar—amazing for making dairy-free Alfredo, chopping into a salad, and roasting! Cauliflower is part of the cabbage family, along with kale, bok choy, and broccoli but offers a much creamier flavor. Here’s why we love it:
- Easy to Make. Roasted cauliflower steaks are super simple to prepare! Just slice the cauliflower, season it, and pop it in the oven.
- Deliciously Flavorful. The roasting process brings out the natural sweetness of the cauliflower while giving it a nice crispy edge.
- Versatile Flavor Combinations. You can get creative with your seasonings! From garlic and lemon to smoky paprika or spicy chili flakes, roasted cauliflower steaks can be customized to match any flavor profile you love. The possibilities are endless!
- A Showstopper Dish. Cauliflower steaks look impressive when served! They’re thick, hearty, and perfect for impressing guests at a dinner party or as a delicious main course for yourself. It’s a dish that feels fancy without being complicated.
- Great for Any Meal. Whether you serve them as a side or a main, roasted cauliflower steaks fit perfectly into any meal. They pair wonderfully with grains, salads, or even as a meat alternative in a sandwich or wrap. It’s a flexible dish that suits almost any occasion!
Key Ingredients and Substitutions
While the cauliflower steaks on their own only need a few ingredients like a head of cauliflower, a little oil, and a sprinkle of salt and pepper, you’re not going to want to miss out on the piccata sauce. It pairs so well with these cauliflower steaks and adds so much flavor to the dish! Here are the key ingredients you’ll want to have on hand:
- Cauliflower: Opt for a fresh cauliflower head with a dense core, as it will hold the “steak” shape better during cooking. Make sure to remove the outer leaves and trim the stem while keeping the core intact for a sturdy cauliflower steak.
- Mushrooms: Choose a variety of mushrooms such as cremini, shiitake, or portobello to add depth and earthy flavors to the dish. Clean and slice them for a savory topping in the piccata sauce.
- Scallions: Scallions, also known as green onions, provide a mild onion flavor and a pop of color. Both the white and green parts can be used to garnish and enhance the overall taste.
- Dry White Wine: Dry white wine adds a tangy, nuanced flavor to the piccata sauce. However, if opting for a non-alcoholic version or avoiding alcohol, vegetable broth is an excellent substitute to maintain the savory essence of the sauce.
- Fresh Lemon Juice: Freshly squeezed lemon juice adds a zesty and citrusy punch to the piccata sauce, balancing the richness of the dish and enhancing its overall freshness.
- Capers: Capers, the edible flower buds, provide a unique, tangy, and slightly briny flavor to the sauce. Ensure they are drained well before adding to the recipe.
- Fresh Parsley: Fresh parsley, finely chopped, adds a burst of vibrant green color and a refreshing herbal note to both the cauliflower steak and the piccata sauce.
- Vegan Butter: Choose a high-quality vegan butter to impart a rich, buttery flavor to the piccata sauce while keeping the recipe dairy-free. It’s crucial for achieving the desired creamy texture and taste in the sauce.
How To Roast Cauliflower Steaks
You can easily roast cauliflower steaks in a number of ways! Our favorite method is the oven but you can easily air fry or grill them! Here’s how to make cauliflower steaks in the oven.
Step 1: Preheat your oven to 425F. Prepare two large-rimmed baking trays with parchment paper, or lightly oil them.
Step 2: Place the sliced cauliflower in a single layer on the baking trays and brush with a bit of olive oil. You can also use cooking spray if desired. Sprinkle with a little salt and black pepper to taste.
Step 3: Roast the cauliflower in the oven until tender and it starts to turn golden brown, about 25 – 30 minutes. Flip them over halfway for even cooking, using a large metal spatula to assist.
Step 4: While the cauliflower steaks are roasting, make the sauce. In a skillet over medium heat, heat oil, then add mushrooms and scallions, sauteeing for about 3 minutes to soften.
Step 5: Add the wine, lemon juice, and capers, and continue cooking until the liquid reduces slightly, stirring often. When it’s almost ready to serve, add the parsley and stir in the butter to melt it into the sauce.
Step 6: Serve your delicious roasted cauliflower steaks with the piccata sauce spooned on top and enjoy!
Cauliflower Cooking Methods
Whether you want to make cauliflower steaks on the grill, in the air fryer, or the oven—we’ve got you covered!
- Oven Roasted: Preheat the oven to 425°F. Layer parchment on two large-rimmed baking sheets or brush with oil. Bake for 25 – 30 minutes, flipping halfway, until tender and golden brown.
- Air Fried: Preheat the air fryer to 400°F. Place the cauliflower steaks in a single layer and cook for 13-15 minutes, flipping at 10 minutes.
- Grilled: Preheat your grill to medium-high heat, aiming for around 400-425°F. Lightly oil the grates to prevent sticking. Grill cauliflower steaks for 5-7 minutes on each side, or until they have grill marks and are tender but still slightly crisp.
Serving Tips and Suggestions for Cauliflower Steaks
This recipe for cauliflower steaks goes wonderfully with a variety of other foods! If mashed potatoes aren’t calling you, here are some other suggestions on how to enjoy your roasted cauliflower steaks:
- Get Your Greens – Sauté some spinach with garlic or get spicy with our spicy sesame sautéed kale. If you’re feeling a little more raw, throw together a simple salad.
- Pasta Party – Pasta is the perfect pairing for this roasted cauliflower steak recipe—you can’t go wrong with our vegan one-pot pasta or vegan pesto pasta.
- Roast More Veggies – If you’re on a roasting spree, why not roast up some other dishes such as vegan pesto gnocchi & roasted veggies or ratatouille? Go wild and enjoy!
- Double Down on Cauliflower – If you’ve got extra cauliflower, make this aloo gobi recipe or vegan cauliflower tacos.
Frequently Asked Questions
Cauliflower steaks are thick, cross-section slices cut from a whole cauliflower head. These hearty slices provide a versatile and plant-based alternative to meat, often used as a main dish or a flavorful side, allowing for a variety of seasonings and cooking methods.
The thicker, the better when it comes to cauliflower steak. Place the cauliflower stem down on the cutting board, and use a sharp chef’s knife to make vertical cuts through the cauliflower that are 3/4-1 inch thick. This will help the steaks hold together better.
Keep your roasted cauliflower in an airtight container and it should last up to three days in the fridge. Freezing is not recommended since the consistency of the sauce may make the cauliflower a little mushy.
More Delicious Cauliflower Recipes to Try
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Roasted Cauliflower Steaks
Ingredients
- 1 head cauliflower, cored
- olive oil, for cooking
- salt and freshly ground black pepper
- 1 cup sliced mushrooms
- 2 scallions, minced
- ⅓ cup dry white wine or vegetable broth, store-bought or homemade
- 3 tablespoons fresh lemon juice
- 1½ tablespoons capers, drained
- ¼ cup fresh parsley, minced
- 2 teaspoons vegan butter, store-bought or homemade, chilled
- mashed potatoes with sour cream and chives, for serving
Instructions
- Preheat the oven to 425°F. Lightly oil two large rimmed baking sheets or line them with parchment paper.
- Place the cauliflower on a cutting board, cored-side down, and use a long serrated knife to cut it into ½-inch-thick slices, as if you were cutting a loaf of bread. Arrange the cauliflower slices in a single layer on the prepared baking sheets and brush with a little olive oil or spray with cooking spray and season with salt and pepper to taste. Roast the cauliflower until tender and nicely browned, 25 to 30 minutes, turning once with a large metal spatula about halfway through.
- While the cauliflower is roasting, make the sauce. Heat 2 teaspoons of oil in a skillet over medium heat. Add the mushrooms and scallions and sauté for about 3 minutes, or until softened. Add the wine, lemon juice, and capers and cook, stirring, until the liquid reduces slightly. Just before serving, add the parsley, then stir in the butter to melt it into the sauce.
Notes
Nutrition
Recipe inspired by VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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This cauliflower steak looks divine!!
I’ve been wanting to try this out and this recipe looks amazing!!
This could be on the menu of a fancy vegan restaurant! So good!
I didn’t think I’d be a cauliflower steak kind of person, but this recipe is AMAZING!! Such a fun way to eat veggies.
Cauliflower isn’t a huge favorite of mine, but this recipe actually made me reconsider. Flavorful and really delicious with rice.
Love Robin’s recipes! This one is next on my list!
This is such a lovely way to make cauliflower and also makes dinner feel a little extra special at home!