If you’ve never roasted a slab of cauliflower before, this is the beginning of a beautiful friendship. Already love what this cruciferous beauty can do for you? Get ready to add this to your veggie line up. Roasted cauliflower steaks. It’s what’s for dinner.
The best roasted vegetables are minimal effort, maximum flavor magic—try roasted eggplant or oven roasted zucchini for simple vegetables that you’ll be excited to eat. Really!
Caul Me Anytime
Cauliflower is a humble vegetable. Roasted Cauliflower Steaks? That’s a different story. Caramelized edges, a tender slice. So satisfying plus this steak can pair with just about any sauce that sounds good to you ( no, really! )—chimichurri, classic steak sauce, pesto, an aioli!?
Very versatile, and definitely delicious.
So very delicious, that even my husband gets excited about this meal. This is the same very husband that told me that he was allergic to cauliflower. When what he meant to say was he doesn’t like cauliflower. Clearly not the same, but that’s how strong a dislike we’re talking here. This dish turned that around.
Which really works out. Because I absolutely love it. And him.
And if we’re gonna talk about love— I have to say that the first time I had a cauliflower steak like this—which is to say, worth writing home about—I was in New Zealand with my best friend on an epic van adventure. Which was…equally delicious. – Linds x
Are Roasted Cauliflower Steaks Keto? Low Carb? Paleo?
- Keto + low carb – Yes, cauliflower is a versatile keto vegetable.
- Paleo – Just veggies, oil, and spices here. Even the optional aioli makes for great paleo cauliflower.
How do you cut cauliflower for cauliflower steak?
1. Remove outer green leaves
2. Trim a little off the bottom of the stem, making sure to keep the core intact (this is totally edible and keeps the steaks in one piece).
3. Chop your cauliflower head in half through the center.
4. Cut 1″ steaks from either half. Plan on getting 3-4 steaks out of each head of cauliflower.
5. Save leftover florets for another recipe, or bake together with the steaks (you’ll want to double the oil + seasoning).
How do you cut cauliflower steaks so they don’t fall apart?
The core is what will keep the cauliflower steaks in one piece, so you’ll inevitably have a lot of florets floating around as you slice your cauliflower (This is why we use 2 heads of cauliflower). I like to roast them on the same baking sheet, with additional oil and seasoning, or save them for future recipes.
What should I do with the cauliflower florets?
Cauliflower florets are gold, don’t let them go to waste! Here are a few ways you can use them…
- Roast them – roasted cauliflower is a delicious side dish.
- Cauliflower rice – check out my Mexican cauliflower rice or this cauliflower fried rice to mix it up.
- Pasta sub – use them instead of penne with your favorite sauce. See this cauliflower baked ziti or my cauliflower mac and cheese for inspo.
- Instead of bread, when making stuffing or pizza.
- Potato swap, check out my cauliflower potato salad, and you’ll forget potatoes were ever a part of the dish.
Should I remove the core when slicing the cauliflower?
No, save it! This is what keeps the florets attached as a “steak”.
How to Make Roasted Cauliflower Steaks
1. Brush baking sheet with oil, and place cauliflower steaks on top, option to scatter cauliflower florets around. Brush the tops of the cauliflower with 1/2 the oil.
2. Sprinkle with 1/2 the seasoning.
3. Bake in preheated oven. Flip halfway through.
4. Brush the other side with oil, then sprinkle with seasoning.
Spice Mix Alternatives…
I love the smoked paprika, cumin, and garlic powder combo here. But really, most spice mixes would be delicious. Opt for something to compliment your main course, such as…
- Simple salt and pepper.
- Taco seasoning, which is delicious with guacamole as a dip.
- Oregano and lemon pepper.
- Curry powder, salt, and pepper.
What to Serve with Roasted Cauliflower Steaks?
These roasted cauliflower steaks make a great side dish to any protein, like dijon salmon, or simple chicken and pork dishes.
More Roasted Veggies
Roasted Cauliflower SteaksPrint Recipe Pin Recipe
- 2 medium cauliflower heads
- 2 tablespoons olive oil or cooking spray
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Optional paprika aioli (note 1)
- Preheat oven to 425 F. Option to line a baking sheet with parchment paper for easy clean up. Brush some of the oil onto your baking sheet or parchment paper.
- Prep the cauliflower, by rinsing it, removing the outer leaves, and trimming the bottom of the stem (keep the core!). Slice cauliflower in half, then working from the center, slice 1" steaks–I'm usually able to get 3-4 steaks per head of cauliflower. The cauliflower will fall apart, you can save these florets for another recipe, or bake them on a second baking sheet (you'll need to double the oil and seasoning if you want to bake them all together).
- Place the cauliflower steak in a single layer on your prepared baking sheet, be sure to leave a little space between each. Brush the tops with 1/2 the oil, and sprinkle with half the salt, pepper, garlic powder, and smoked paprika.
- Bake in preheated oven for 15 minutes.
- Remove from oven, flip each steak, and brush the second side with the remaining seasoning. Sprinkle with remaining salt, pepper, garlic powder, and smoked paprika. Return to the oven and continue to bake until the cauliflower has softened to your liking, should be between 12-15 minutes.
- Option to make the aioli while the cauliflower is roasting, then drizzle it on top, or serve it as a side to dip. Enjoy!
Fans Also Made These Low Carb Recipes:
- Paprika aoili – 1/2 cup of mayonnaise, 2 cloves of minced garlic, 1 teaspoon smoked paprika, and 1/4 teaspoon of cumin — add everything to a small bowl and mix until well combined.