Cauliflower Steak is easy and quick, and perfectly seasoned with a handful of aromatic spices. Make it in the Oven or Air Fryer in 30 minutes for a show-stopping vegan and vegetarian meal or side dish.
Serve these cauliflower steaks topped with cilantro chutney or mint chutney or alongside your favorite protein.
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What is Cauliflower Steak?
Cauliflower steak is cauliflower that has been cut into thick, steak-like slabs, then seasoned and roasted until tender in the oven.
Think of it like rich and buttery roasted cauliflower florets, but presented, eaten, and enjoyed like a traditional steak.
I love cauliflower for this very reason! It is so versatile and can be enjoyed in so many different fashions solely based on cut and seasoning.
This is my family's latest cauliflower approach and an easy way to add a wow factor to an everyday vegetable. Let's get started!
Ingredients - Notes & Substitutions
The ingredient list for this cauliflower steak recipe is short and simple. Get ready to make good use of your spice cabinet for this one.
- Cauliflower: Look for bright white, and sturdy cauliflower heads with no signs of browning or bruising (an indication the cauliflower is old). The larger the head, the easier it is for slicing.
- Salt + Pepper: To enhance the seasoning and add a little kick.
- Spices: All you need is a simple mix of turmeric powder, paprika, garlic powder, and ground coriander.
- Cooking Spray: Use a good-quality cooking oil spray such as avocado oil or olive oil.
- Herbs: Garnish the cauliflower steaks with a finishing touch of parsley, cilantro - or both!
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Cauliflower Steaks
Roasted cauliflower steaks are a cinch to make once you learn how to cut the cauliflower into the shape of steaks. Here's how to do it:
How to Cut Cauliflower Steaks
Preheat the oven to 425°F. Line a baking sheet with aluminum foil or parchment paper. (skip this step if using the air fryer)
Wash and dry the cauliflower head. Remove the outer leaves and trim the bottom of the core, keeping it intact (Pic 1).
Slice each head into three ¾-inch thick slices (Pic 2). The outer slices will disintegrate into florets, which you can either set aside for another dish, or just roast along with the steaks.
Season and Cook
In a small bowl combine salt, pepper, turmeric, paprika, garlic, and coriander powder (Pic 3).
Arrange the steaks in a single layer on a baking sheet. Place the florets around them.
Spray with cooking oil and evenly sprinkle them with half the seasoning mix. Flip the cauliflower, spray oil, and sprinkle the remaining spice mix (Pic 4).
Cook them one of two ways:
1. Roasted Cauliflower Steaks: Bake the cauliflower pieces for 10 minutes. Remove from the oven, carefully flip the cauliflower using a wide spatula and bake another 10-15 minutes until golden brown on the edges and fork-tender.
2. Air Fryer Cauliflower Steaks: Preheat the air fryer to 360°F for 2 minutes. Arrange the cauliflower steaks in the fryer basket in a single layer. Cook for 15 minutes, flipping the steaks after 8 minutes.
Garnish with chopped cilantro or parsley!
What to Serve with Cauliflower Steaks
I like to keep cauliflower steaks fun and interesting by serving them in different ways. Some of our favorites include:
- Condiments: Get creative with the toppings and serve them with cilantro chutney, mint chutney, cilantro jalapeno sauce, green goddess sauce, or creamy avocado dressing.
- Mail Meal: Serve it as the centerpiece alongside saffron rice or lemon rice, roasted broccoli, carrot fries, or zucchini fries.
- Side Dish: Serve it as a healthy, low-carb side alongside Tandoori chicken, Lamb chops, or Paneer Tikka Masala.
- Vegan/Vegetarian: Keep it plant-based by serving it with any mix of dal tadka, dal makhani, green moong dal, matar paneer, or chana masala.
How to Store
Leftover cauliflower steaks will keep in an airtight container in the fridge for up to 4 days.
Reheat in a preheated 350°F oven for 10-15 minutes OR gently, covered, in the microwave in 30-second increments.
Seasoning Variations to Try
While I adore this combo of Mediterranean spices, feel free to customize the recipe based on your preference. You could try:
- Indian: Season with ½ teaspoon each of ground cumin, coriander, garam masala, turmeric, garlic powder, and ground ginger.
- Italian: Season with a mix of 1 Tablespoon of Italian herb seasoning and ½ teaspoon of garlic powder.
- Mexican: Sprinkle with 1 Tablespoon of your favorite taco seasoning blend.
- Steakhouse: Toss with 1 Tablespoon of Montreal or any steak seasoning to give it a grilled cauliflower steak vibe.
Recipe Tips & Notes
- Lining the baking sheet: Aluminum foil will create a deeper, charred exterior as compared to parchment paper.
- Core: Make sure to slice the bottom of the stem without cutting out the core. This holds the cauliflower's shape so that it's easier to cut into steaks.
- Florets: Some of the end pieces will disintegrate into florets. You can roast those along with the steaks, or save them to make cauliflower rice or aloo gobi.
Frequently Asked Questions
It tastes like cauliflower or, more specifically, seasoned roasted cauliflower!
No, the core will ensure the cauliflower steaks hold their shape. The cauliflower stem (and leaves) are completely edible. That being said, I do remove the outer leaves and slice off a portion of the stem end before slicing.
Popular Cauliflower Recipes
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📖 Recipe
Cauliflower Steak
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Equipment
- Oven
Ingredients
- 1 medium cauliflower head
- ½-¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon ground coriander
- 2 tablespoons avocado or olive oil spray
- 2 tablespoons cilantro or parsley, finely chopped for garnish
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil or parchment paper.
- Wash and dry the cauliflower head. Remove the outer leaves and trim the bottom of the core, keeping it intact.
- Slice each head into three ¾-inch thick slices. The outer slices will disintegrate into florets, which you can either set aside for another dish, or just roast along with the steaks.
- In a small bowl combine salt, pepper, turmeric, paprika, garlic, and coriander powder.
- Arrange the steaks on an aluminum foil-lined baking sheet in a single layer. Place the florets around them.
- Spray with avocado or olive oil and evenly sprinkle them with half the seasoning mix. Flip the cauliflower, spray with oil and sprinkle the remaining spice mix.
- Bake the cauliflower pieces for 10 minutes. Remove from the oven, carefully flip the cauliflower using a wide spatula and bake another 10-15 minutes until golden brown on the edges and fork-tender.
- Garnish with chopped cilantro or parsley and serve with cilantro chutney!
Make it in the Air Fryer
- Preheat the air fryer to 360°F for 2 minutes. Arrange the cauliflower steaks in the fryer basket in a single layer. Cook for 15 minutes, flipping the steaks after 8 minutes.
Notes
- Lining the baking sheet: Aluminum foil will create a deeper, charred exterior as compared to parchment paper.
- Core: Make sure to slice the bottom of the stem without cutting out the core. This holds the cauliflower's shape so that it's easier to cut into steaks.
- Florets: Some of the end pieces will disintegrate into florets. You can roast those along with the steaks, or save them to make cauliflower rice or aloo gobi.
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