Cauliflower Steaks
You’re going to love this Cauliflower Steak recipe! It’s super simple to follow and results in the softest and juiciest cauliflower steaks you’ve ever had!
They take about 5-10 minutes of prep work, then just toss them in the oven and enjoy a soft savory vegetable that you’ll end up wanting to eat over and over again.
Ingredients
Cauliflower: This is the main ingredient of the recipe, to get a full 3-4 ‘steaks’ from this cauliflower, be sure to get a large cauliflower, and cut them thick enough so they don’t fall apart when cut.
Olive Oil: This is simply used to help coat the cauliflower with the seasonings, but can be omitted (or use a light spray of avocado oil or olive oil instead), if necessary.
Seasonings: Garlic salt and Italian seasoning are what makes this cauliflower so damn delicious! Omit the salt and pepper if need be, but don’t skimp on the garlic salt and Italian seasoning.
How to Make
*Note that these instructions can be printed below
Step one: Preheat your oven to 425℉ and line the baking sheet with parchment paper.
Step two: Wash your cauliflower, remove the leaves and stem as much as you can without breaking the head, then cut it in half.
Step three: Then starting at the center of one half, cut a full slice about ½-1 inch thick, then cut another slice from that half if possible. Do the same with the other half.
Step four: Place the cauliflower slices on your baking sheet, along with any cauliflower florets that broke apart while slicing the cauliflower.
Step five: Stir together the rest of the ingredients and brush on all sides of all pieces of cauliflower.
Step six: Bake for about 30 minutes, flipping halfway through, or until fork tender.
How to Serve
Serve as a side, or with a protein source, like tofu or beans. Or enjoy by itself! My 9 year old and I can eat a whole cauliflower as a single meal and be stuffed afterwards.
Enjoy it with a cashew cream dipping sauce, or a dipping sauce you prefer, or plain, doesn’t matter, it’ll still be good!
How to Store
Fridge: Store in an airtight container in the fridge for 2-3 days. However, these are best enjoyed fresh from the oven.
The best way to heat these back up is in an air fryer at 400℉ for 3-5 minutes. This will make them slightly crispy, if you prefer them not to be crispy, then reheat in the oven at 350℉ until thoroughly warm.
FAQs
- Do I have to flip the cauliflower halfway through?
- Absolutely! This ensures both sides get cooked evenly.
- Why does a cauliflower head only result in 2-4 cauliflower steaks?
- Cauliflower heads can be slightly delicate and the florets can easily fall off when slicing pieces towards the outside of the heads, resulting in only 2-4 full slices.
- What do I do with all of the cauliflower florets?
- Cover them with the same oil and seasoning as the steaks and roast them along with the cauliflower steaks.
Make it Kid Friendly
The easiest way to make this kid friendly is to roast the cauliflower until it can easily be cut with a fork – but honestly, that’s the best way to make it whether you’re a kid or not!
More Vegetable Recipes You’ll Love
Cauliflower Steaks
Shawna ClapperEquipment
- cutting board
- Parchment Paper
- Small bowl
- Pastry brush
Ingredients
- 1 large Head Cauliflower
- 3 tablespoons Olive Oil
- 2 teaspoons Garlic Salt
- ½ teaspoon Italian Seasoning
- Pinch of Sea Salt
- Pinch of Black Pepper
Instructions
- Preheat your oven to 425℉ and line the baking sheet with parchment paper.
- Wash your cauliflower, remove the leaves and stem as much as you can without breaking the head, then cut it in half.
- Then starting at the center of one half, cut a full slice about ½-1 inch thick, then cut another slice from that half if possible. Do the same with the other half.
- Place the cauliflower slices on your baking sheet, along with any cauliflower florets that broke apart while slicing the cauliflower.
- Stir together the rest of the ingredients and brush on all sides of all pieces of cauliflower.
- Bake for about 30 minutes, flipping halfway through, or until fork tender.
