Roasted Cauliflower Steaks

3.75 from 8 votes

Dec 05, 2023, Updated Mar 25, 2024

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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

Whisking together olive oil, lemon juice, salt, pepper, garlic powder, and parsley. — Whisk together the olive oil, lemon juice, and seasonings.

Brushing cauliflower steaks with olive oil, lemon juice, and seasoning. — Whisk together the olive oil, lemon juice, and seasonings.

Prep. Preheat your oven to 425°F and line a baking sheet with parchment paper.
Season the cauliflower. Whisk together the olive oil, lemon juice, seasoning, and half of the parsley and brush it over each cauliflower steak.
Roast. Arrange the seasoned cauliflower steaks on the baking sheet and roast for 25-30 minutes, flipping halfway through.
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 air fried pork chops, this 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.

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3.75 from 8 votes