Roasted Cauliflower Steaks {Side Dish Recipe}

Name: Roasted Cauliflower Steaks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large heads cauliflower; ⅓ cup olive oil; 2 tablespoons lemon juice; 1 teaspoon paprika; 1 teaspoon garlic powder; ½ teaspoon cumin; ¼ teaspoon sea salt; ¼ teaspoon freshly cracked black pepper; Chimichurri (for serving)

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These roasted cauliflower steaks are seasoned with paprika, garlic and cumin for a flavorful vegan side dish. They take minutes to prep and can be paired with so many main dishes. Serve alone or top them with a flavorful chimichurri sauce for an epic combination!

Cauliflower Steaks on a large white plate garnished with chimichurri sauce

Ingredients to make the recipe

Cauliflower: Cauliflower is low in calories and high in dietary fiber.
Seasoning: Lemon juice, garlic, paprika, cumin, salt and pepper. Feel free to sub your own!

How to make cauliflower steaks

Slice the cauliflower and combine the seasoning ingredients.

Place the cauliflower steaks on a baking dish lined with parchment paper.
Brush each cauliflower slice with the seasoning mix on both sides. Roast in the oven until golden brown.

2 image collage to show cauliflower steaks on baking sheet and then rushing the cauliflower with the olive oil mixture using a brush

Tips for making the recipe well

Keep the stem of the cauliflower intact. You can remove the leaves and some of the stem if it’s really long. But keeping some of the stem will help the cauliflower hold its “steak” shape while roasting.
Be gentle when spreading the olive oil mixture on the cauliflower. For best presentation, you want to keep those florets all as one piece so rub lightly.
Cut the cauliflower into even slices. This will ensure that they cook through evenly.
Line your baking sheet with parchment. The roasted cauliflower steaks will be easier to remove and clean up will be a breeze.

Frequently asked questions

Can you make it ahead of time?

These roasted cauliflower steaks are best served as soon as they are made. You can brush the with the seasoning and keep them covered in the fridge for up to 24 hours before you are due to roast them.

Can you make this recipe with cauliflower florets?

The steaks have a unique presentation to them, but you can easily make this with cauliflower florets if you prefer. Just break the florets off and lay them on a baking sheet before brushing with the seasoning.

What do you serve them with?

There are so many great dinners that go well with this cauliflower side dish.Try it with:
Oven Baked Chicken Breasts
Air Fryer Salmon
Chili Lime Shrimp
Lemon Pasta

Close up shot of auliflower Steaks on a large white plate garnished with chimichurri sauce

These roasted cauliflower steaks are so quick and easy to make yet are fancy enough to serve to guests. They are a really tasty way to enjoy your vegetables and a great low carb option.

More cauliflower recipes:

If you’ve tried this healthy-ish feel good Roasted Cauliflower Steaks recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Review

Roasted Cauliflower Steaks

Add some flavor to your meals with these delicious oven roasted cauliflower steaks – it's an easy and quick vegan side dish you can customize

5 from 24 votes

Author Yumna Jawad

Servings servings

Course Side Dish

Calories 274

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

Instructions

Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Slice the cauliflower into 1 ½-inch thickness, making sure to leave the large stem at the bottom intact. You should get about 4-6 “steaks”. Keep the extra florets that fall off for another use.
In a small bowl, combine the olive oil, lemon juice, paprika, garlic powder, cumin, salt and pepper.
Place cauliflower slices in a single layer onto the prepared baking sheet. Brush each slice with the olive oil mixture on both sides.
Roast in the oven until golden brown, about 20-25 minutes, flipping carefully halfway.
Serve immediately drizzled with Chimichurri sauce, if desired.

Equipment

Notes

Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. The cauliflower will soften in the fridge and best reheated in the oven at 350°F for 5 minutes.

Freezing: While it’s best to enjoy this side dish fresh from the oven, you can freeze any leftovers. Place flat in a freezer bag and freeze for up to 3 months. Cook from frozen in the oven at 350°F for 10 minutes.

Nutrition

Calories: 274kcal, Carbohydrates: 18g, Protein: 6g, Fat: 22g, Saturated Fat: 3g, Sodium: 381mg, Potassium: 900mg, Fiber: 6g, Sugar: 6g, Vitamin A: 493IU, Vitamin C: 145mg, Calcium: 78mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Gluten Free, Vegan

Cuisine American

Course: Side Dish

5 from 24 votes (23 ratings without comment)

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