Golden Roasted Cauliflower Steaks

This hearty roasted cauliflower steak recipe transforms a humble vegetable into a stunning centerpiece that's both elegant and satisfying. The simple seasoning blend brings out the natural sweetness of cauliflower while creating a beautifully caramelized exterior that's irresistible.

I discovered cauliflower steaks at a high end restaurant and was shocked at the price tag for what seemed so simple. After experimenting in my kitchen, I perfected this version that my family now requests weekly, even the dedicated meat eaters among us.

Ingredients

• 1 large head of cauliflower Choose one that feels heavy for its size with tight florets and no brown spots
• 3 tablespoons olive oil Use a good quality extra virgin olive oil for best flavor
• 1 teaspoon garlic powder Provides even garlic flavor without risk of burning that fresh garlic has
• 1 teaspoon smoked paprika The secret ingredient that adds depth and a subtle smokiness
• 1/2 teaspoon ground cumin Brings a warm earthy note that complements the cauliflower beautifully
• Salt and pepper to taste Diamond Crystal kosher salt works best for even seasoning
• Fresh parsley chopped Adds a bright fresh finish and beautiful color contrast

Step-by-Step Instructions

Prep the Oven and Pan

Preheat your oven to 425°F and line a baking sheet with parchment paper. The high temperature is crucial for achieving that perfect golden exterior while keeping the inside tender. Make sure your oven is fully preheated before adding the cauliflower.

Prepare the Cauliflower

Remove the outer leaves from your cauliflower head but keep the core intact as it holds the steaks together. Place the cauliflower on a cutting board with the stem facing down. Using a sharp chef's knife, cut the cauliflower from top to bottom into slices about 3/4 inch thick. You should get 2 to 3 complete steaks from the center, while the sides will break into florets. Do not discard these pieces as they roast beautifully alongside the steaks.

Season the Steaks

Arrange the cauliflower pieces in a single layer on your prepared baking sheet, giving them plenty of space. Using a pastry brush, coat both sides generously with olive oil. Mix your spices together in a small bowl, then sprinkle the mixture evenly over both sides of the cauliflower. The oil helps the spices adhere and promotes browning.

Roast to Perfection

Place the baking sheet in the middle rack of your preheated oven and roast for 15 to 20 minutes until the bottom side begins to caramelize. Using a wide spatula, carefully flip each piece. The cauliflower will be partly cooked but still firm enough to turn without falling apart. Return to the oven for another 10 to 15 minutes until both sides are golden brown and the interior is tender when pierced with a fork.

Serve with Style

Transfer your cauliflower steaks to a serving platter and sprinkle generously with fresh chopped parsley. The vibrant green against the golden cauliflower creates a beautiful presentation. Serve immediately while hot for the best texture and flavor experience.

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The smoked paprika is truly the magical ingredient in this recipe. I discovered its transformative power accidentally when I ran out of regular paprika and used the smoked variety instead. My husband who typically views vegetables as a necessary evil declared these cauliflower steaks better than his usual beef steak, which I consider the highest possible praise.

Perfecting the Cut

The trickiest part of making cauliflower steaks is getting those perfect slices. Start with a very large head of cauliflower for best results. Hold the cauliflower firmly on the cutting board and use a sharp, heavy knife to make decisive cuts through the core. If your cauliflower is on the smaller side, you might only get two proper steaks from the center portion. The remaining florets roast beautifully and can be served alongside or saved for another dish. Some chefs prefer to trim the stem first to create a flat base for more stable cutting.

Flavor Variations

While this Mediterranean inspired seasoning is my family favorite, cauliflower steaks are incredibly versatile. For an Indian twist, replace the paprika and cumin with curry powder and garam masala. For Italian flavors, use dried oregano, basil, and a sprinkle of nutritional yeast or parmesan. A Mexican version works beautifully with chili powder, oregano, and a squeeze of lime after roasting. The key is applying the seasonings generously, as cauliflower itself has a mild flavor that benefits from bold seasoning.

Serving Suggestions

These cauliflower steaks deserve to be the star of the meal, but they pair wonderfully with complementary sides. Serve over a bed of herb infused quinoa or alongside roasted chickpeas for a complete protein packed meal. For a beautiful presentation at dinner parties, drizzle with a sauce like bright green chimichurri or golden turmeric tahini. A simple squeeze of lemon just before serving adds brightness that balances the roasted flavors perfectly. For a heartier meal, add a poached egg on top and let the yolk create a natural sauce.

Storage Tips

While best enjoyed fresh from the oven, cauliflower steaks store remarkably well. Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a 350°F oven for 10 minutes to restore some crispness. Avoid microwaving if possible as it tends to make them soggy. These steaks also freeze surprisingly well. Arrange cooled steaks on a parchment lined baking sheet, freeze until solid, then transfer to freezer bags. Reheat from frozen in a 375°F oven for about 15 to 20 minutes until heated through.

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Recipe FAQs

→ How do I get the best cauliflower steaks without them falling apart?

Start with a large, firm head of cauliflower and keep the core intact when trimming. Cut slices at least 3/4-inch thick, slicing from top to bottom through the core. Move your knife slowly and deliberately. Don't worry if only the center cuts remain whole—the outer pieces that break into florets are still delicious when roasted alongside the steaks.

→ Can I prepare cauliflower steaks in advance?

You can slice and season the cauliflower up to 24 hours in advance, storing it covered in the refrigerator. However, for the best texture, roast just before serving. Already roasted cauliflower steaks can be refrigerated for 2-3 days and reheated in a 350°F oven until warmed through, though they're most crisp when freshly made.

→ What sauces pair well with cauliflower steaks?

Cauliflower steaks pair wonderfully with numerous sauces including chimichurri, tahini drizzle, lemon-herb vinaigrette, romesco sauce, or simple Greek yogurt mixed with lemon and herbs. For added richness, try a light cheese sauce or for heat, a sriracha aioli.

→ How can I tell when my cauliflower steaks are perfectly cooked?

Perfectly cooked cauliflower steaks should be fork-tender in the center with caramelized, golden-brown edges. You should be able to easily insert a fork into the thickest part of the stem. Visually, look for deep golden color on the edges and surface. If they're browning too quickly but still firm inside, lower the oven temperature and continue cooking.

→ Can I add other vegetables to roast alongside the cauliflower steaks?

Yes! Consider adding vegetables with similar cooking times like bell peppers, zucchini, or halved Brussels sprouts. For quicker-cooking vegetables like cherry tomatoes, add them during the last 10-15 minutes of roasting. Just ensure you don't overcrowd the pan, as this can prevent proper caramelization and browning.

→ What other seasoning combinations work well for cauliflower steaks?

Try Italian herbs with nutritional yeast for a savory option, curry powder with turmeric for Indian flair, za'atar and sumac for Middle Eastern notes, or chili powder with lime zest for a southwestern twist. You can also brush with miso paste mixed with maple syrup for an umami-rich glaze.