Roasted Cauliflower Steaks
Updated Dec 09, 2025
Roasted cauliflower steaks, cut thick, brushed with a simple spice mixture, and roasted until tender and caramelized. Optional chimichurri sauce included!
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Roasted cauliflower steaks are soo good!
Roasted cauliflower steaks came into my life the day I got tired of pretending I enjoyed mashing cauliflower into things it didn’t want to be. Slicing it thick and roasting it felt like a small rebellion, and it ended up being the best decision I love how the edges crisp up while the centers stay tender. Now roasted cauliflower steaks are what I make when I want a veggie side that looks great, tastes great, and doesn’t ask much from me besides turning on the oven.
Happy Cooking!
– Yumna
Roasted Cauliflower Ingredients
- Cauliflower: Look for a mid-sized full head of cauliflower!
- Seasoning: I like to flavor my cauliflower steaks with lemon juice, garlic, paprika, cumin, salt and pepper, but feel free to get creative with your own spice blends.
How to Make Roasted Cauliflower Steaks
Roasted Cauliflower Steak Recipe
Ingredients
- 2 large head 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 black pepper
- Chimichurri for serving
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.
Notes
- My Top Tip: Keep the stem of your cauliflower intact. You can remove the leaves and some of the stem if it’s really long. But keeping some of the stem intact will help the cauliflower hold its “steak” shape while roasting.
- Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. When you’re ready to eat, reheat it 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 them 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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Keep the stem of your cauliflower intact. You can remove the leaves and some of the stem if it’s really long. But keeping some of the stem intact will help the cauliflower hold its “steak” shape while roasting.
- Be gentle when spreading the olive oil mixture on the cauliflower. You want to keep your florets in 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).
Serving Ideas
- Pair with protein. I love serving these cauliflower steaks with oven baked chicken breasts, air fryer salmon, or chili lime shrimp.
- Serve with pasta. I love the taste of cauliflower with my lemon pasta, or my chicken alfredo pasta.
- Add to a grain bowl. This cauliflower is such a good seasonal addition to a grain bowl or a harvest salad.
FAQs
I like the texture of larger pieces of cauliflower, but florets work, too! Just break the florets off and lay them on a baking sheet before brushing them with the seasoning.
Comments
Such a delightful presentation, kudos!
Thank you!
Im a vegan and this looks so delicious ! Am making it tonight !!
Thank you! I can’t wait to hear what you think!
I don’t usually eat cauliflower but I can say that this recipe is a huge hit. Nice presentation. My family loved itโคโค
Wow, thank you so much! Yay!!