Cauliflower Steak

Cauliflower steak is a people-pleasing way to enjoy an economical, nutritious vegetable. Whether served as a hearty vegetarian dinner or a humble side dish, cauliflower steaks make a beautiful canvas for many spice and flavor profiles.

I love grilling cauliflower steaks, but unfortunately, where I live in Alabama, it’s too hot to grill outside for five months out of the year. And when I lived in Chicago, it was too cold outside for five months. Alas, hooray for the oven! An oven can’t completely replicate the grill, but it can come pretty close. In this roasted cauliflower steak recipe, you cook the cauliflower until it’s tender inside and crisp outside. Classic seasonings—garlic powder, salt, pepper and a parsley finish—bring the whole thing to life.

What is a cauliflower steak?

Don’t be fooled; there is no meat here. Called “steaks” because each serving is a thick, round, vertical slice of the whole head, cauliflower steaks hold together thanks to this brassica’s network of stems. The slices are oiled and seasoned, then cooked in an oven or grill. Cauliflower steak is a great vegetarian substitution for traditional steak at any cookout or potluck. As a side dish, it’s an elegant vegetable that feels at home on most plates.

Cauliflower Steak Ingredients

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• Cauliflower: This powerhouse vegetable is hearty, robust and surprisingly versatile. You can cook with cauliflower in more ways than you’d imagine. White, orange or purple cauliflower all work when making cauliflower steaks.
• Olive oil: Heart-healthy olive oil lends a subtle grassy flavor. For more flavor and depth, go with extra virgin olive oil.
• Kosher salt: We call for kosher salt here, but any salt you have on hand will work fine.
• Garlic powder: Garlic powder distributes evenly into liquids, oils and other ingredients, so it’s nice when you want an undertone of garlic without a big chunk in every bite.
• Pepper: Ground black peppercorns add a fruity, bitter spice with only a hint of heat. Adjust the amount to your preference.
• Crushed red pepper flakes: This will add a touch of heat to your cauliflower steaks. You can omit it if you don’t want the spice.
• Fresh parsley: A garnish of minced fresh parsley adds brightness to your cauliflower steaks, making them look even more appetizing. Feel free to use another leafy, tender herb if you prefer.

Directions

Step 1: Cut the cauliflower steaks

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Preheat the oven to 400°F. Cut the cauliflower vertically into four 1-inch steaks, running down through the core. Arrange the cauliflower steaks evenly on a greased, foil-lined 15x10x1-inch baking pan.

Editor’s Tip: Don’t worry if you get a few straggling crumbles. Put them on the baking pan with the steaks and enjoy them once roasted.

Step 2: Season the cauliflower steaks

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Brush both sides of the cauliflower steaks evenly with the olive oil.

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In a small bowl, combine the salt, garlic powder, pepper and red pepper flakes.

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Sprinkle the seasoning mixture over the cauliflower.

Editor’s Tip: You could also whisk the oil and the seasonings together and brush the entire mixture over the cauliflower steaks.

Step 3: Cook the cauliflower steaks

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Roast the cauliflower steaks in the oven until they’re tender and their edges are lightly browned, 35 to 40 minutes, flipping them once halfway through the cooking time. Sprinkle the steaks with parsley, and serve.

Editor’s Tip: If you prefer a crisper exterior on your steaks, increase the oven temperature to 425° and cook them for just 20 to 25 minutes total. You can also finish them under the broiler for a few minutes to give them a crisped top.

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Cauliflower Steak Variations

• Grill the steaks: I often prefer a grilled cauliflower steak when the weather is decent enough. You simply cannot beat the char and sweet smoke of a grilled steak—whether it’s made with meat or not! To grill cauliflower steaks, cook them over a medium- to high-heat grill, flipping and rotating them on the grates occasionally to prevent burning.
• Make it Italian-style: Use a robust extra virgin olive oil, and add grated Parmesan cheese to the oiled cauliflower steaks. Garnish them with fresh basil and a squeeze of lemon. You could even dip your cooked steaks in marinara sauce.
• Try Indian gobi-style: Sprinkle your oiled steaks with garlic powder, pepper, ground ginger and garam masala. Garnish them with fresh cilantro. Try dipping them in the sauce from our recipe for roasted cauliflower with tahini yogurt sauce.
• Make Japanese-style cauliflower steaks: Use sesame oil on your steaks and sprinkle them with togarashi, an essential Japanese ingredient. Dip them in our miso dressing.
• Swap for Southwestern style: To turn this into a Southwestern recipe, sprinkle paprika or smoked paprika, guajillo chile powder, cumin and oregano onto the oiled cauliflower steaks. Dip them into your favorite creamy or cheesy dip.

How to Store Cauliflower Steak

Cauliflower steaks, like beef steaks, taste best as soon as they’re cooked. If you have leftovers, you can refrigerate or freeze them, but be prepared to lose a little of that just-crisped edge they have right out of the oven.

How long does cauliflower steak last?

Your cooked cauliflower steaks will last, covered, three to four days in the refrigerator. You can also assemble them (uncooked) three to four days in advance and store them in the fridge so that you can cook and eat them later in the week.

Can you freeze cauliflower steak?

You can also freeze cooked cauliflower steaks for up to three months. Layer them between sheets of parchment and place them in a freezer-safe container.

How do you reheat cauliflower steak?

If your cauliflower steak is frozen, first let it thaw in the refrigerator. Then, gently reheat it in a 350° oven. You can briefly re-crisp it in the broiler, if you’d like.

Cauliflower Steak Tips

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How do you clean cauliflower for cauliflower steaks?

Cauliflower is a tough veggie to clean properly. When you hold it under running water, the water seems to cascade off of it without ever getting into the important nooks and crannies.

There’s a better way, though. Fill a large bowl with slightly salted water (you can leave out the salt if you wish). Place the cauliflower head upside down in the water and let it soak for about 10 minutes. Drain, rinse and drain the cauliflower. Now, you’re ready to slice it into steaks.

How do you cut cauliflower steak without crumbling?

There’s no way to guarantee you won’t have any crumbling cauliflower as you’re cutting the head into steaks. It’s the nature of the vegetable to clump off, and that’s OK. Your best bet to prevent crumbling is to cut them on a stable, steady surface with a sharp knife.

First, level the base of the cauliflower by slicing off the bottom stem. This will give you a flat, stable base on which to stand the cauliflower upright as you cut it. Use long, steady strokes to cut down into the cauliflower and gently lower each slice down as you cut through. Don’t worry about making each slice even; you risk crumbling the cauliflower the more you cut.

Once you’ve sliced your steaks, be very gentle when handling them. Brush them lightly when you apply the oil, and use a large spatula (not your hands, tongs or a spoon) to flip them carefully.

What can you serve with cauliflower steaks?

You can serve cauliflower steaks with all sorts of delicious and diverse cuisines. In warm months, pair them with marinated tofu or tempeh, grilled or roasted tomatoes and green beans, rice pilaf and a side salad. In the colder months, pair them with mashed sweet potatoes, hearty baked beans and an easy winter bread recipe.