Cauliflower Steaks (That Melt in Your Mouth!)
User Reviews
5
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Prep Time
10 mins
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Total Time
40 mins
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Servings
3 steaks
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Calories
80 kcal
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Course
Main Course
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Cuisine
Vegan
Cauliflower Steaks (That Melt in Your Mouth!)
Description
Cauliflower Steaks (That Melt in Your Mouth!) offers a straightforward method to transform a whole cauliflower head into thick, flavorful slabs. The recipe requires cutting the cauliflower into 3/4 to 1-inch thick slices through the central stem, which keeps the steaks intact during baking. Olive oil coats the steaks to help them roast evenly in the oven, and a simple spice blend of garlic powder, onion powder, paprika, and fine sea salt seasons both sides thoroughly. Cooking at 450ºF produces tender, melting cauliflower with subtle browned spots.
The flavor comes from the balanced seasoning that complements the mild natural taste of the cauliflower without overwhelming it. Roasting concentrates the vegetable’s sweetness, while the spices add a mild savory warmth. Its texture is tender yet holds its form, allowing it to be served as a distinct piece rather than mashed or crumbled.
Cauliflower steaks work well as a vegetarian main dish or a side that pairs with grains, legumes, or protein options. This recipe suits those wanting a gentle vegetable preparation that showcases cauliflower’s unique texture when roasted in larger pieces rather than chopped or florets.
Ingredients
- 1 large head cauliflower (about 2 pounds)
- extra-virgin olive oil , as needed for greasing the pan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt fine sea salt
Instructions
- Preheat the oven to 450ºF and grease a baking sheet with olive oil.
- Remove the green leaves from the head of cauliflower and cut off any excess stem. Slice off one side of the cauliflower, right at the edge of the stem in the center. (Reserve the extra cauliflower scraps for another use.)
- Cut the cauliflower into slabs, right through the center of the stem, that are roughly 3/4- to 1-inch thick. You should be able to get 2 to 3 steaks per large head of cauliflower. Be careful not to cut the steaks too thin, or they could fall apart.
- Place the 3 cauliflower steaks on the baking sheet and drizzle them lightly with olive oil on both sides. Season evenly with the garlic powder, onion powder, paprika, and salt on both sides. (I like to use a brush, or rub the seasoning in with my hands, to make sure every nook and cranny of the cauliflower is well seasoned.) You can mix the seasonings in a small bowl first to make a seasoning mix, or just sprinkle each one over the cauliflower individually to avoid having an extra dish to clean later.
- Place the pan in the oven for the cauliflower to roast for 15 minutes. When the timer goes off, use a spatula to flip over each steak, and then return the oven to roast until fork-tender, about 10 to 15 minutes more. The steaks should be golden on both sides, and the center stem should be easily pierced by a fork.
- Serve warm, with your favorite sauce and side dish. I especially love this with chimichurri sauce, but it also makes a great holiday meal with vegan gravy. I think this is best served warm right away, but you can store any leftovers in the fridge in an airtight container for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3steaks
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 430mg | 18% |
| Potassium | 419mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 67mg | 74% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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