Roasted Cauliflower Steaks make for a healthy, satisfying, vegetarian dinner! Paired with an optional dairy-free friendly sauce, they’re savory, slightly spicy, and simple to make with minimal ingredients.
I used to joke with my steak loving family (I have three brothers!) that these roasted cauliflower steaks could give Ruth’s Chris a run for its money—they’re just that thick and satisfying. They would argue they are not real ‘steaks’ but were always willing to try them, smothered in butter or sauce that is. My husband, on the other hand, loves ALL things cauliflower and loves how flavorful and filling these are.
Whether you eat meat or not, this cauliflower dish is a delicious vegetarian spin on steak night! The homemade sauce adds a boost of protein and healthy fats, making these cauliflower steaks really shine. So save yourself the $30 steak and make these instead!
Helpful Tips Before You Begin
- Choose the Right Cauliflower – Look for a large, firm head with tightly packed florets. A smaller head may not hold together as well.
- Remove the Outer Leaves – Trim off the green leaves at the base of the cauliflower head, but leave the core intact. That’s what helps hold the steaks together.
- Use a sharp knife to cut the cauliflower into ¾-inch to 1-inch thick slices. Any thinner than ¾’inch thick, and they may fall apart.
- For extra flavor, sear the cauliflower steaks in a hot pan with olive oil for 1–2 minutes per side before roasting.
- If your sauce is too thick, thin it with a splash of water or lemon juice.
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information including calories, carbohydrates, sodium, fiber, etc.
- Cauliflower – The star of the show! You’ll need 1 medium head of cauliflower or two small heads.
- Olive Oil – This forms the base of the seasoning mixture, allowing the spices to cling to the veggies and adding a boost of healthy omega fats.
- Yellow Onion – Shallot will also work if you prefer a slightly sweeter taste.
- Lemon Juice – Adds a bright, refreshing taste. Freshly squeezed is best!
- Cherry Tomatoes – For extra nutrients, a slightly acidic flavor, and a pop of color. Slice them in half before roasting.
- Optional Paprika Sauce – I have two options for this sauce, using either my homemade vegan cashew cream sauce or the Greek yogurt for a quick version. Both work equally as well. You’ll need basic spices and olive oil. See recipe card for details
Broiling Tips
- Place the steaks on the middle rack, not directly under the broiler, to prevent charring before the center softens.
- Keeping everything slightly away from the direct heat prevents the tomatoes from bursting too quickly while allowing the cauliflower to finish browning.
- Broil for 2-4 Minutes – Keep a close eye on them! Broil on high for 2-4 minutes, flipping once if needed, until golden and slightly crisp.
How to Make Roasted Cauliflower Steaks
Before you begin, preheat your oven to 425°F, and line a baking sheet with parchment paper.
- Prepare the cauliflower. Remove the leaves and stems from the bottom of the cauliflower head. Then, place them on a cutting board, and slice through the center, lengthwise, creating two equal-sized pieces. Slice each half into ¾ to 1-inch thick “steaks.”
Pro-Tip: Slice through the cauliflower core to help keep the steaks intact. Otherwise, they’ll crumble into florets!
- Season. Arrange the cauliflower steaks in an even layer on the prepared baking sheet, and scatter the sliced onion and cherry tomatoes around them. Whisk the olive oil, garlic, salt, pepper, lemon juice, and optional paprika in a bowl. Brush the olive oil mixture evenly over the cauliflower, reserving a bit for basting.
- Roast. Transfer the veggies to the oven, and roast until they’re beginning to turn tender. Flip each cauliflower piece, and brush the other side with the remaining olive oil seasoning. Then, continue to bake until fork tender.
- (Optional) Broil. If you’re like me and like a light char on your veggies, switch the oven to broil at the end of cooking, and cook for an additional few minutes just until the cauliflower lightly chars around the edges and the tomatoes blister. Be careful not to burn!
Plating with the Paprika Sauce
If serving your cauliflower steaks with the homemade sauce, prepare it while the veggies roast.
Note – The Greek yogurt option will be thicker. That said, you can thin out the cashew cream sauce to your liking.
- Whisk yogurt or cashew cream, smoked paprika, oregano, garlic, salt, pepper, and lemon juice in a small bowl. Season to taste. Slowly whisk in the oil or water as needed to thin out the sauce, if needed, then taste and adjust seasonings again.
- Plate the roasted cauliflower steaks with the onion and tomatoes.
- Then, top each steak with the paprika sauce, or serve it on the side.
- Garnish with lemon slices, fresh parsley, and a sprinkle of sea salt, and enjoy!
Serving Suggestions
I love to serve this roasted cauliflower steak recipe as a vegetarian main dish paired with grains like rice or cooked quinoa. However, it also makes for an excellent side dish or appetizer alongside protein-rich options like:
How to Store
You can store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze cooked cauliflower steaks, but the texture may soften slightly upon reheating. Freeze each steak in separating layers with parchment paper to prevent sticking. They’ll keep for up to 2-3 months in the freezer.
To serve, thaw in the fridge overnight. Then, reheat in the microwave, a skillet over medium heat, or in the oven at 400°F just until warmed through.
Common Questions
The exact roasting time will vary depending on your oven and the size of your cauliflower. However, in general, about 24 minutes is all you need. You’ll know your cauliflower is done when it’s fragrant and easily pierced with a fork.
Like any other fresh veggie, I recommend rinsing or soaking cauliflower before roasting to remove any dirt or debris.
More of Our Favorite
Gluten-Free Plant-Based Recipes
Roasted Cauliflower Steaks Recipe
- Total Time: 35 min
- Yield: 4–5 steaks 1x
- Diet: Gluten Free
Description
Make these easy roasted cauliflower steaks with a homemade paprika sauce for a gluten-free, dairy-free, vegetarian main course or side dish!
Ingredients
Steaks
- 1 medium cauliflower head or 2 small heads
- 1 small yellow onion or shallot, thinly sliced
- 1 cup grape tomatoes, sliced in half
- 3 Tablespoons olive oil, divided
- ½ teaspoon garlic powder
- Pinch kosher salt and ground black pepper
- Squeeze fresh lemon juice
- Pinch (⅛ to ¼ teaspoon) paprika (optional)
Garnishes
- Lemon slices
- Fresh chopped parsley or cilantro
Optional Paprika Sauce
- ½ to ⅔ cup plain Greek (or dairy-free) yogurt or cashew cream sauce (adjust to desired thickness)
- ½ teaspoon smoked paprika or sweet paprika
- ¼ teaspoon dried oregano
- ½ teaspoon garlic powder (or ½ small garlic clove, minced)
- Kosher salt and ground black pepper, to taste
- 1 teaspoon lemon juice or red wine vinegar
- Water, as needed for thinning
- 1 Tablespoon olive oil (optional)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Remove the leaves and stem from the bottom of the cauliflower head. Then cut through the center of the cauliflower head, lengthwise, creating two pieces. Slice each side of the cauliflower into ¾ to 1-inch thick steaks, cutting through the core to keep them intact. If using small heads, expect about 2–3 slices per head.
- Arrange the cauliflower steaks on the baking sheet and scatter the sliced onion and cherry tomatoes around them. Drizzle one tablespoon of olive oil over the onion and tomatoes.
- In a bowl, whisk together the 2 tablespoons olive oil, garlic powder, salt, ground black pepper, lemon juice, and optional paprika. Brush the steaks with the seasoned olive oil, saving some for basting later.
- Place the pan in the oven and roast for 11–12 minutes then gently flip each cauliflower steak over and brush the other side with the remaining olive oil seasoning. Place back in the oven and roast for another 10-12 minutes or until tender. If desired, switch the oven to broil and cook for an additional 2-4 minutes to lightly char the edges and blister the tomatoes (see notes).
While the cauliflower is roasting, make the optional sauce. Note – if you’re using the cashew cream sauce, you’ll want to make this a day ahead or use the quick boil method.
- In a bowl, whisk together the yogurt or cashew cream, smoked paprika, oregano, garlic, salt, black pepper, and lemon juice. Slowly whisk in the olive oil or water to thin it out and adjust seasonings again.
- Plate the cauliflower steaks with the roasted onion and tomatoes.
- Spoon the paprika sauce on top or serve it on the side.
- Garnish with lemon slices, fresh parsley, and pinch of sea salt, if desired.
- Store leftover sauce and cauliflower steaks in an airtight container in the fridge for up to 5 days.
Notes
Flavor Tips – For extra flavor, sear the cauliflower steaks in a hot pan with olive oil for 1–2 minutes per side before roasting. If the sauce is too thick, thin it with a splash of water or lemon juice.
Storage Tips – Freeze cooked cauliflower steaks with parchment between layers for up to 3 months, though they may soften when reheated.
- Prep Time: 10 – 15 min
- Cook Time: 20 min
- Category: main, dinner
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 2 steaks
- Calories: 155
- Sugar: 4.5g
- Sodium: 253.6mg
- Fat: 11.5g
- Saturated Fat: 1g
- Carbohydrates: 11.5g
- Fiber: 5g
- Protein: 4.4g
- Cholesterol: 0 mg
A healthy, easy but simple dish to make. I will learn to make this dish.
Just came upon this recipe. Sounds so good. Love a cream sauce especially. Will try this when I remortgage my house. 🙂 Cauliflower in my store right now is 10.99 a head. Hopefully goes on sale soon.
Wowza, that’s pricey! Fingers crossed for you ?
I love cauliflower. The olives are just icing on the cake, or bonus points on the steaks…you know what I mean.
What a colorful dish!! Can’t wait to try!
Cauliflower steaks are so amazing! I’m obsessed with this cruciferous vegetable, no matter how much it makes me bloat! LOL! Roasting it and cutting it up in smaller pieces definitely helps though 🙂 but anyways, this looks like the perfect light dinner recipe!
oh girl! so thought of you! Totally your jam!
This is such a gorgeous dish LIndsay!
Paprika cashew cream! That’s sounds heavenly. I’m in!
OMG it’s DIVINE!
This is seriously stunning, Lindsay! My MIL is visiting next week and loves cauliflower. Guess who’s going to earn some major bonus points?!
Thanks so much Melanie! I hope your MIL loves it!
Simply delicious!
You always make the prettiest plates of food! Love this dish. It’s perfect for a Friday night “steak night” but I’ll be adding some wine too!
Love that plan Deb!
I love Cashew Cream, it’s such a magical sauce!
I have been enjoying it on my roasted veggies this week.
I love that you paprika spiked yours.
isn’t it?! I want to bathe in it. LOL! not really. Foodie talk
Absolutely love this and that cream sounds amazing!
So happy that there are such wonderful cauliflower recipes out there like this one!
YES! Totally loving this!
That sauce looks seriously tasty. Love a healthy cauliflower dish!
This looks amazing! Definitely adding this to my menu for next week! YUM!
I love everything about this recipe Lindsay! That paprika cashew cream sounds fabulous. My husband is not a cauliflower fan, so I’ll have this one all to myself!
We love doing cauliflower steaks… like, eve Vegas will eat them. I didn’t know that about the K, but you know I need all the anti-inflammatory help I can get. My poor body… doh.
I need to get on it with the cream sauce.
I feel ya! Totally need the vitamin K and all things anti-inflammatory like whoa bro!