Just like cabbage steaks, these are called “steaks” because of how they are cut, and there are two ways I cook them — roasted cauliflower steaks or grilled cauliflower steaks. Either way, you’ll end up with those irresistible caramelized edges and a world of seasoning possibilities.
Ingredients & Substitutions
Here I explain the best ingredients for my cauliflower steak recipe, what each one does, and substitution options. For measurements, see the recipe card.
Cauliflower – My recipe calls for two medium cauliflower heads, because one really doesn’t make that many cauliflower steaks (just 2 from each). With larger ones, I usually get 3 from each, but you may need to increase the amounts of the oil and seasonings a bit. Olive Oil – Helps the spices stick and adds flavor. Ghee (for a buttery taste) or avocado oil would also work well. I don’t recommend using butter, which tends to burn too easily. Seasoning – Sea salt, black pepper, paprika, and garlic powder. I often add a teaspoon of Italian seasoning as well, though I didn’t include it in this basic recipe. See variations below for other seasoning options!
How To Cut Cauliflower Steaks
Cutting cauliflower into steaks is quite easy, but I thought it would be helpful for you to see a visual of how I do it:
Cooking Instructions
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Prep:
No matter how you decide to cook your cauliflower steak, the initial steps are the same:
Roasted Cauliflower Steak:
Roasting is the most versatile method, since I can do it no matter the weather. And it brings out the sweet, nutty flavors beautifully! To roast them, simply pop the pan of cauliflower steaks in the oven. Roast until fork tender, golden brown, and caramelized, flipping about halfway through. (See below for how they should look when done.) I garnish mine with a sprinkle of fresh parsley, but this is optional.
Grilled Cauliflower Steak:
Grilling adds a unique charred flavor and crispy edges. And I definitely prefer this method when it’s too hot to turn on the oven! To grill them, place cauliflower steaks on the grill and close the lid. Flip halfway through cooking, cover again, and continue grilling until tender and browned. Again, you can garnish with parsley if you want to.
Seasoning Variations
Like most veggies, you can season cauliflower steak recipes in many different ways! Here are some (what I think are) unique variations I’ve made to mix it up:
Montreal Seasoning – Instead of using the seasonings above, use 2-3 teaspoons of Montreal steak seasoning instead. I think this works particularly well with the smoky flavors in grilled cauliflower steak. Ranch – Season with 2-3 teaspoons of either storebought or my homemade ranch seasoning instead of the seasoning mix here. BBQ – For BBQ cauliflower steaks, brush with a layer of either regular or my sugar-free BBQ sauce halfway through baking or grilling. Chimichurri – This is one of my favorites! Brush both sides of the cauliflower with chimichurri sauce before you cook. I like to make this version look festive for the holidays with a sprinkle of pomegranate seeds and chopped pecans on top. Buffalo – This is similar to my my buffalo cauliflower recipe, except in cauliflower steak form! Just brush the same buffalo sauce mixture over them halfway through cooking. Garlic Parmesan – Before cooking, brush the cauliflower with the herby garlic parmesan sauce from my whole roasted cauliflower recipe. Sometimes I take a shortcut and just use basil pesto I often have stashed in my freezer, but this works better if you brush it on halfway through. Spiced – Add 1/2 teaspoon of cumin or curry powder, and a dash of cayenne pepper if you like heat. This version has cozy vibes, so I like it best when I make my cauliflower steaks roasted. A drizzle of tahini sauce at the end puts it over the top! Caribbean – Give your cauliflower a burst of spicy, zesty flavors by adding 2-3 teaspoons of my jerk seasoning.
Storage Instructions
Store: Transfer leftover cauliflower steak to an airtight container, and keep in the fridge for up to 5 days. You can easily reheat the leftovers, or chop them up for other recipes. I’ve used them to make a smaller version of my roasted cauliflower salad, or added some marinara and shredded cheese to make cauliflower Parmesan. Meal prep: Slice the cauliflower ahead of time and store in the refrigerator. It will last about 4 days before you have to cook it. Reheat: Do it in a skillet over medium heat (~1 minute per side), in a 350 degree F oven (~10 minutes), or just the microwave (~1 minute as well). You can also grill over indirect heat, but I think that’s too much work for just reheating! Freeze: Allow the cauliflower steaks to cool completely, then freeze for up to 3 months. I recommend lining parchment paper between the slices to prevent sticking.
Serving Suggestions
You can easily serve my cauliflower steaks recipe as a main course, but I serve them as a side to a protein more often. Here are some dishes you can serve with them, and I grouped them based on what cooking method you prefer:
Grilled Ideas – If you already have the grill on, you might as well make a grilled main dish to go with your grilled cauliflower steak! Some of my favorite proteins are grilled chicken kabobs, grilled salmon, or for a special occasion, grill lobster or grilled steak. I also like to add grilled zucchini or patty pan squash in the summer months. Roasted Ideas – My roasted cauliflower steak recipe bakes at 425 degrees F, so you can make another baked dish together (even if you don’t have double ovens), as long as it needs the same temperature. Try my baked chicken legs, balsamic chicken, or jerk salmon. Just rotate the positions of your pans halfway through for even cooking. Stovetop Ideas – If you prefer to make your protein in parallel while the cauliflower is cooking, the stovetop is the easiest choice. My honey garlic pork chops, sirloin tip steak, or pan fried tilapia are quick and easy. Sometimes I add sauteed eggplant or sauteed asparagus, because I love my veggies! Salads – Keep it light and fresh with a simple salad! My egg salad recipe is an easy way to add protein if you want a meatless meal. Otherwise, make my grilled chicken salad if you’re grilling, chicken Caesar salad for a simple option, or antipasto salad for something more hearty.
More Easy Cauliflower Recipes
Cauliflower recipes can be so versatile — you can turn this vegetable into almost anything! Here are some other fun ways I like to transform it into something totally different: Please enter your first name for your account. Your saved recipe will also be sent to your email. Grill method: Preheat the grill over medium heat. Place the cauliflower steaks on the grill, close the lid, and cook for 5 minutes. Flip, cover, and cook for 4-5 more minutes, until tender and browned. Nutrition info uses 1 head of cauliflower, because you end up using about half of each head for the steaks, and the remainder falls apart into florets.
