Cauliflower Steak

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Thick pieces of cauliflower steak are flavorful, all around prepared, and extremely fulfilling. They function admirably as the primary dish or as a side dish,leftovers are great too, so feel free to make extra.

It’s a healthy vegetable! It’s easy to serve it frequently while keeping things interesting with different recipes and different ways of making it.

Thick cuts of cooked cauliflower are extremely fulfilling for a healthy steak meal. I end up believing that cauliflower is great overall – it’s so tasty and exceptionally flexible. However, it’s particularly great when thickly cut and roasted.

Topping Ideas:

  • Sauces: Chimichurri, salsa, pesto, or tahini sauce.
  • Cheese: Sprinkle fresh parmesan cheese or feta over the roasted cauliflower steaks when serving.
  • Nuts/seeds: Sprinkle the roasted/ grilled cauliflower steaks with chopped, lightly toasted walnuts, pecans, pine nuts, or sunflower seeds. Dukkah would also work.
  • Breadcrumbs: To add some texture, sprinkle the cooked cauliflower steaks with some lightly toasted and seasoned breadcrumbs or panko crumbs.

Cauliflower Steak Ingredients:

Fresh cauliflower: You will need two cauliflower heads for this recipe.

Olive oil: I love cooking with this delicious oil, and I especially enjoy extra-virgin olive oil. Melted butter is another option.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

Spices: I like to use garlic powder, paprika, and coriander. Please make sure the spices you use are fresh! A stale spice can easily ruin a dish.


Time might differ: Depending on how thick the ‘steaks’ are and your singular stove/barbecue. You can likewise increment or abatement the time in view of how firm you need the cauliflower.
Try not to pack the dish: They need the wind current to turn out to be magnificently brilliant and fresh.
Be cautious while flipping: The cuts will be genuinely delicate, so be cautious while taking care of them; any other way, they’ll go to pieces.

Season generously: Cauliflower has a very plain flavor, so it benefits from a liberal topping of the dressing.

Cauliflower Steak Recipe Notes:

The possibly challenge while making this recipe is that when you cut the cauliflower head into cuts, some of it will go to pieces and transform into florets. That’s why you need cauliflower heads.

Should I remove the core when slicing the cauliflower?

No, you shouldn’t. Cauliflower stems (and the leaves too!) are edible. Removing the core, even very carefully, will cause the steaks to fall apart.
I do remove the outer leaves and trim the very bottom of the stem, but I leave the core intact, and I find that it softens nicely and it is delicious when baked.You can keep cauliflower steak leftovers in the fridge, in an airtight container, for up to 4 days.

Cauliflower Steak Serving Suggestions:

You can serve these steaks with some healthy salads like Mediterranean Chopped Salad, Green Goddess Salad or Peach tomato blue cheese salad. Chicken or meat recipes are great fit too (Fajitas chicken burrito bowl,Flank Steak with Summer Relish,Lemon Garlic Steak and Green Beans).

Difficulty: Beginner Prep Time 5 min Cook Time 25 min Total Time 30 mins Calories: 149 Best Season: Suitable throughout the year



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  1. Preheat your oven to 425 degrees F. Line a large rimmed baking sheet with nonstick foil or high-heat-resistant parchment paper and spray it with olive oil.

  2. Wash the cauliflower heads, then remove the outer leaves and trim the very bottom of the core, but keep the core intact. Slice each head into ¾-inch-thick slices. The outer slices will fall apart - you can simply roast them as florets together with the steaks. Plan on getting three steaks out of each cauliflower head.

  3. Arrange the "steaks" in a single layer on the baking sheet. Scatter the florets around them. Spray their tops with olive oil and sprinkle them with half the seasonings.

  4. Bake the cauliflower pieces for 15 minutes. Remove from the oven, carefully turn, spray with more oil and sprinkle with the remaining spices, and bake until browned and fork-tender, 10-15 more minutes.

Nutrition Facts

Amount Per Serving
Calories 149
% Daily Value *
Total Fat 9g14%
Sodium 457mg20%
Total Carbohydrate 14g5%
Dietary Fiber 7g29%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1 Comment

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