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Roasted Cauliflower Steaks

You have to try this Roasted Cauliflower Steaks recipe. Garlicky, lemony, and with a hint of fresh parsley, these hearty “steaks” are loaded with flavor and have such a satisfying texture. They’re sure to please even the most adamant meat eater.

Roasted cauliflower steak on a serving platter.

Are you on the hunt for a satisfying vegetarian main dish? These roasted cauliflower steaks are your answer. Cauliflower heads are sliced into thick, steak-like portions, seasoned simply with salt, pepper, garlic powder, parsley, and lemon juice, and roasted to a perfect savory golden tastiness. They are “meaty” enough to satisfy as an entree but also make for a beautiful side dish.

Why You’ll Love Cauliflower Steaks

  • Balanced flavor. I love the taste of the bright, zingy lemon next to the deep, savory notes the cauliflower takes on as it roasts.
  • Satisfying meatless main. Whether you are a vegetarian or an avid meat eater looking for a meatless Monday option, these cauliflower steaks are wonderfully flavorful and hearty.
  • Customizable. I went with a lemon-parsley flavor profile, but you could just as easily use a different seasoning. Think of the cauliflower steaks as a blank canvas for your culinary creativity.
Overhead image of the ingredients used to make roasted cauliflower steaks.

Cauliflower Steaks Ingredients

  • Cauliflower: 2 heads cut into 1-inch thick steaks.
  • Olive oil
  • Lemon juice: The lemon juice is optional, but I love the brightness it adds to the dish.
  • Seasonings: Salt, pepper, garlic powder, or any other seasonings you prefer.
  • Fresh parsley

How To Cut Cauliflower Steaks

Remove the leaves from the cauliflower heads and trim the stem end to create a flat base for the cauliflower to stand on. Slice each cauliflower head vertically into 1-inch thick slices, creating “cauliflower steaks.” Don’t worry if the ends fall apart a bit. You can still roast those.

How to Make Roasted Cauliflower Steak

  1. Prep. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Season the cauliflower. Whisk together the olive oil, lemon juice, seasoning, and half of the parsley and brush it over each cauliflower steak.
  3. Roast. Arrange the seasoned cauliflower steaks on the baking sheet and roast for 25-30 minutes, flipping halfway through.
  4. Serve. Drizzle with olive oil, sprinkle with the remaining parsley, and serve warm.
Roasted cauliflower steak on a sheet pan.

Recipe Tips And Variations

  • Parchment paper. Don’t try to use aluminum foil. Cauliflower loves to stick to the pan (or foil). Parchment paper is by far the best solution.
  • Choose your cauliflower wisely. Grab large cauliflower heads with tightly packed florets. Cauliflower heads with loosely packed florets are more likely to fall apart when you try to slice them into steaks.
  • Even slices. When slicing the cauliflower into steaks, keep the steaks to 1-inch thick. If there is too much variation in size, the steaks won’t all finish cooking at the same time.
  • Make it smokey. Omit the lemon and parsley and add a little smoked paprika and cumin to the seasoning mix. If you’re feeling extra adventurous, finish the steaks off with a spritz of lime juice and some fresh, chopped cilantro.
  • Add some cheese. Sprinkle a little freshly grated parmesan cheese over your florets about 10 minutes before you pull them out of the oven. The cheese will melt and crisp up a bit.

Serving Suggestions

I generally like to enjoy these steaks as a vegetarian entree along with my Garlic Rosemary Mashed Potatoes or Oven Roasted Brussels Sprouts. You could also serve them with my Stuffed Flank Steak or these juicy Grilled Chicken Thighs.

Roasted cauliflower steak served on a plate over mashed potatoes with brussels sprouts.

Proper Storage

  • To store. Allow the cauliflower steaks to cool completely before sealing them in an airtight container. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months. Allow the steaks to thaw in the fridge before reheating, if applicable.
  • To reheat. Arrange the cauliflower steaks on a sheet pan lined with parchment paper, cover them with aluminum foil, and bake at 350°F for 10 minutes or until heated through. You can also microwave a steak or two in 15-second intervals until warm.

Delicious Cauliflower Recipes

Roasted cauliflower steak on a serving platter.

Roasted Cauliflower Steaks

Katerina | Diethood
Bursting with the zesty flavors of garlic, lemon, and fresh parsley, these Roasted Cauliflower Steaks offer a deliciously satisfying texture.
4 from 6 votes
Servings : 4 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 large heads cauliflower
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 1 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • cup chopped fresh parsley


  • Prep. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  • Slice the cauliflower. Remove the leaves from the cauliflower heads and trim the stem end to create a flat base for the cauliflower to stand on. Slice each cauliflower head vertically into 1-inch thick slices, creating "cauliflower steaks." Don’t worry if the ends fall apart a bit. You can still roast those.
  • Season the cauliflower. Whisk together the olive oil, lemon juice, salt, pepper, garlic powder, and half of the parsley. Brush both sides of each cauliflower steak with the olive oil mixture.
  • Roast. Arrange the seasoned cauliflower steaks in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes or until the cauliflower is tender and golden brown, flipping them halfway through cooking.
  • Serve. Serve them warm, drizzled with olive oil, and garnished with the remaining parsley.


  • Parchment Paper is Key: Stick to parchment paper for baking. It prevents sticking much better than aluminum foil, which cauliflower tends to cling to.
  • Selecting Cauliflower: Choose large, tightly packed cauliflower heads. Loosely packed ones may crumble when cut into steaks.
  • Consistent Thickness: Cut the cauliflower steaks about 1 inch thick. Uneven sizes mean uneven cooking.
  • Sharp Knife: Use a large, sharp chef’s knife for cleaner cuts.
  • Gentle Handling: Carefully transfer the steaks to the baking sheet or pan to avoid breaking.
  • Use Leftovers: Don’t waste the smaller pieces that break off. They can be roasted alongside the steaks.
  • For a Smoky Twist: Skip the lemon and parsley. Instead, mix in smoked paprika and cumin. For a different flavor, finish with a dash of lime and chopped cilantro.
  • Cheesy Topping: Try adding freshly grated parmesan about 10 minutes before the end of baking. It’ll melt and get slightly crispy.


Serving: 2 cauliflower steaks | Calories: 173 kcal | Carbohydrates: 22 g | Protein: 8 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 1292 mg | Potassium: 1303 mg | Fiber: 9 g | Sugar: 8 g | Vitamin A: 424 IU | Vitamin C: 211 mg | Calcium: 103 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Side Dish
Cuisine: American
Keyword: cauliflower steak, roasted cauliflower steak, roasted cauliflower steaks
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