The Best Cauliflower Steaks

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Cauliflower steaks have revolutionized this humble vegetable, turning a simple side dish into a star main course. With a simple and straightforward recipe, this plant-based centerpiece promises depth of flavor and a hearty, satisfying bite. Serve it with hummus or mashed potatoes and homemade chimichurri on top for a healthy and vibrant meal!

Cauliflower steak on a plate with chimichurri sauce. — Cauliflower steaks make a great centerpiece!

Table of Contents

💛 Why you’ll love this recipe

Quick & easy: With minimal prep time and straightforward cooking steps, you’ll have a gourmet meal on the table in 30 minutes.
Full of flavor: Drenched in a blend of savory, smoky spices and topped with a zesty chimichurri, this recipe promises a taste experience you won’t forget.
Nutrient-packed: Cauliflower is often underrated for its nutritional benefits, but it’s an excellent source of vitamin C, folate, fiber, and vitamin K!
Elevated veggie game: Say goodbye to mundane veggie dishes! These roasted cauliflower steaks redefine vegetable mains, proving they can be just as hearty and satisfying as any meat dish.

If you love this cauliflower steaks recipe, you should really check out our vegan meatloaf, fried oyster mushrooms, vegan meatballs, and vegan fajitas.

🥩 What are cauliflower steaks?

There’s a certain satisfaction in transforming a simple vegetable, like the cauliflower, into a show-stopping main dish, and that’s precisely what we’ve achieved with our recipe here! These vegan cauliflower steaks are incredibly vibrant, savory, and smoky.

The cauliflower is first sliced into strips, resembling beef-based steak, then seasoned with a bold, smoky marinade. We like to sear ours in a cast-iron skillet before finishing them off in the oven. This results in a charred and crispy outside with a tender interior.

For the perfect meal, serve your roasted cauliflower steaks on a bed of hummus or mashed potatoes with homemade chimichurri on top. Try preparing this recipe for your friends and family this holiday season, and prepare for your guests to be wowed!

🤔 Picking the perfect cauliflower

When you’re shopping for cauliflower, remember these key points so you can pick out the freshest and most flavorful head:

Color: Opt for a clean, creamy white color. Discoloration or brown spots can indicate old age or damage.
Florets: These should be tight and closely packed together. Avoid heads with spread-out or loose florets.
Leaves: Fresh cauliflower will have vibrant green leaves that are crisp, not wilted.
Firmness: Give it a gentle squeeze. The head should feel firm and dense.
Odor: Fresh cauliflower should not have a strong smell. An overpowering odor can indicate spoilage.
Stem: Check the bottom; it should look fresh and not overly dried out or browned.

With these tips in mind, you’ll be well on your way to crafting a restaurant-worthy vegan cauliflower steaks recipe in no time!

🛒 Ingredients & substitutions

Cauliflower

Cauliflower: Brings a nutty, slightly sweet flavor and a tender texture. Make sure to buy the largest cauliflower head you can find! If you’re looking for a change, try using green cabbage for a similar flavor and texture.
Olive oil: Adds richness and helps create a crispy cauliflower crust. You can also use vegan butter, avocado oil, or sunflower oil for a different flavor profile.
Cumin: Imparts a warm, earthy flavor. If you don’t have ground cumin, ground coriander makes a suitable substitute.
Smoked paprika: Adds a slightly spicy element with a smoky undertone. Regular ground paprika, hot paprika, sweet paprika, or chipotle powder can also be used.
Garlic powder: Imparts a robust, savory kick. You can use garlic powder or granulated garlic, depending on what you have available. We’d stay away from freshly minced garlic for this recipe to prevent burning.
Sea salt & pepper: Salt enhances the overall taste and black pepper adds a slight heat. Himalayan pink salt or regular salt will both work as well. You can even try infused sea salt, like lemon, pepper, garlic, rosemary, smoked, or habanero.

Chimichurri

Parsley: We recommend using fresh flat-leaf parsley for the best results, although curly parsley will work as well.
Cilantro: We love the combination of cilantro and parsley for a more Mexican-inspired chimichurri. However, oregano is also common, or even mint.
Garlic: For a zesty punch! If you don’t like fresh garlic, try green onions or shallots instead. Or, omit the garlic altogether.
Red wine vinegar: Imparts a tangy, acidic component that balances the herbs and olive oil. White wine vinegar or extra lemon juice will work in a pinch.
Olive oil: Make sure it’s extra-virgin olive oil for the best taste. You can also use other oils, avocado or grapeseed if you’d like.
Red pepper flakes: For a slight kick! Adjust the red pepper flakes up or down based on your spice preferences. Or, try adding fresh chiles like Fresno or jalapeño.
Lemon: Although optional, we love the bright, citrusy notes that freshly squeezed lemon brings to chimichurri. Lime juice or extra red wine vinegar are also great.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make cauliflower steaks

Step 1: Prep the cauliflower

Before getting into the cooking, you’ll need to prepare the cauliflower. Trim the outer leaves and cut the cauliflower head into 1 ½-inch steaks for even cooking and a beautiful presentation.

Cutting cauliflower. — Save the outer portions for later

You should get about 2-3 steaks out of a large cauliflower head, but it can vary if it’s smaller or bigger. Remember, the outer pieces can be saved for another recipe, like roasted cauliflower florets or cauliflower mash.

Step 2: Marinate the steaks

Transfer the steaks to a flat working surface (like a baking sheet), then coat them with some olive oil and savory spices. Make sure to save half of the marinade for the other sides of the steaks.

Olive oil marinade in a bowl. — Combine the oil and spices first

Cut cauliflower on a baking pan. — Combine the oil and spices first

Step 3: Sear the steaks

Heat a cast-iron skillet up to medium-high and add a drizzle of olive oil to the pan. Add one in with the marinade side facing down. If your pan is quite large, you can cook multiple steaks at a time.

Seared cauliflower steak on a baking pan. — Gently press them as they cook

Seared cauliflower steaks on a baking pan. — Gently press them as they cook

Cook the steaks on the first side for a few minutes, gently pressing down on the steak as it sears to give it a nice char. Brush the top with more marinade as it cooks, then carefully flip it over and cook it on the other side for another few minutes.

Step 4: Roast the cauliflower

Once the cauliflower steaks are seared, roast them in the oven until the stems are tender when pierced with a fork. The dual technique of searing and roasting is the secret weapon here! Searing gives the steaks a beautiful char, while roasting ensures it’s cooked to perfection.

Step 5: Make the chimichurri

While the cauliflower steaks are roasting, prepare the chimichurri by combining fresh herbs, garlic, vinegar, olive oil, seasonings, and a squeeze of lemon juice. Freshness is key here, so use the best quality ingredients you can find.

Chimichurri in a bowl. — Use hand-chopped herbs

Step 6: Assembly

Serve your roasted cauliflower steaks immediately while warm on a bed of hummus, mashed potatoes, or mashed sweet potatoes. Add a drizzle of chimichurri on top and chopped nuts or seeds if you’d like. Happy eating!

If you have questions about this cauliflower steaks recipe, check out our FAQs or leave a comment down below!

🥗 What to serve with cauliflower steaks

Enhance your roasted cauliflower steaks with some traditional and non-traditional side dishes like these:

Spreads: Serve it on a dollop of hummus or baba ganoush for a creamy contrast.
Potatoes: Accompany your cauliflower steak with air fryer sweet potatoes, red skin mashed potatoes, air fryer baby potatoes, or stewed potatoes.
Salad: Increase the veggie content with a tomato cucumber salad or kale Caesar salad.
Sauces: Add a drizzle of lemon herb tahini or lemon tahini dressing for a tangy element.

🌡️ Storage & reheating

If you end up roasting more vegan cauliflower steaks than you can get through, follow these simple storage and reheating tips to get the most out of your meal:

Fridge: Once cooled, store leftover baked cauliflower steaks in an airtight container for up to 3-4 days in the refrigerator.
Freezer: While freezing is possible, it will ultimately change the texture quite a lot. However, you can transfer leftovers to a freezer-safe bag or container for up to a month if necessary.
Reheating: You can reheat your cauliflower steaks in the oven at 375F for about 10 minutes to retain their crispiness. Additionally, you can heat them in a pan over medium heat for about 7-8 minutes, flipping halfway. Microwaving is quicker but it typically softens the cauliflower steaks.
Prep ahead: The marinade can be prepared and stored in the fridge for up to 2 days in advance. You can also cut the cauliflower into steaks and store them in an airtight container until you’re ready.

♻️ Variations

Spicy: Add a teaspoon of chili powder or cayenne to the marinade for even more spice.
Herb infused: Mix in rosemary, thyme, and oregano for an herbaceous flavor.
Cheesy: Sprinkle the cauliflower steaks with nutritional yeast or vegan parmesan before roasting.
Citrusy: Add some orange or lemon zest to the marinade for a zesty infusion.
Mustard: Incorporate Dijon mustard into the marinade for a tangy element.
BBQ flavor: Brush each side with BBQ sauce in the last 5 minutes of roasting.
Mediterranean style: Serve them with a side of vegan tzatziki and olives.

🧑‍🍳 Top tips

Choose firm cauliflower: The firmer, the better when it comes to selecting your cauliflower.
Even thickness: Ensure you cut the steaks to an even thickness for consistent cooking.
High-quality olive oil: A good olive oil will really enhance the overall flavor.
Proper searing: A good sear adds depth of flavor and a beautiful char. Aim for at least 2-3 minutes per side to achieve the proper sear.
Use fresh herbs: When it comes to chimichurri, using fresh, hand-chopped herbs makes all the difference in the world for overall flavor.
Watch the oven: Cauliflower can go from perfectly roasted to burnt quickly, so keep an eye on the oven as the steaks roast.

💬 FAQ

Why is my cauliflower steak soggy?

If your cauliflower steaks are soggy, you may have over-marinated or roasted them at too high of a temperature. Ensure even coating and monitor the roasting closely.

How do I know when my cauliflower steaks are done?

You’ll know your baked cauliflower steaks are done when the stems can be pierced with a fork but still hold their shape. You’re going for a firm yet tender texture.

Can I grill the cauliflower steaks?

Absolutely! Just ensure they are well-coated with the marinade, and grill them on medium heat until the stems are tender when pierced with a fork.

Is it essential to sear the steaks?

Although it’s not essential to sear the steaks, it gives an added depth of flavor and a perfect char. This technique is used for traditional steak for the same reasons!

🍴 More vegetable recipes

If you enjoyed these roasted cauliflower steaks, here are a few more vegetable-forward dishes you might love:

Air Fryer Zucchini: A quick, easy, and healthy side dish.
Air Fryer Eggplant: Crispy and cheesy side dish for pasta, marinara, and more.
Corn Ribs: Sweet, smoky, and savory plant-based ribs made from corn.
Air Fryer Green Beans: A quick, easy side dish to pair with your favorite mains.