Cauliflower Steaks

Crank your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

Remove the outer leaves from the cauliflower and trim the stem, but keep the core intact—it’s what holds the steaks together. Stand the cauliflower upright on your cutting board, core side down.

Using a large, sharp knife, slice straight down through the center to make 1-inch thick steaks. Start from the middle and work outward, cutting 2-3 thick center slices that will hold together as steaks. The outer florets that fall off are fine—roast them alongside as bonus bites.

In a small bowl, mix together the olive oil, garlic powder, smoked paprika, salt, and black pepper. This seasoned oil should smell incredible—smoky, garlicky, and savory.

Brush both sides of each cauliflower steak generously with the seasoned oil mixture, making sure every surface is coated. Don’t be shy with the oil—it creates the caramelization. Place them on your prepared baking sheet with space between them.

Roast for 25-30 minutes total, flipping carefully at the 15-minute mark using a large spatula. The cauliflower should be tender when pierced with a fork and have deep golden-brown edges that are almost crispy.

Remove from the oven and let rest for a minute. Transfer to plates, garnish with fresh chopped parsley, and serve immediately while they’re hot with crispy edges.

95

9g

3g

7g

4g

340mg

85% DV (cauliflower is packed with it)

20% DV (important for bone health)

14% DV

Keep the core intact when trimming—it holds the steaks together

Cut thick 1-inch slices from the very center for steaks that stay together

Don’t skip the smoked paprika—it’s what creates that meaty, barbecue depth

Brush generously with oil for maximum caramelization

Flip carefully at the halfway point using a large spatula

The outer florets that fall off make amazing crispy roasted bites

High heat (425°F) is crucial for proper caramelization

These are best served fresh and hot when they’re crispy on the edges

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in a 400°F oven for 10 minutes rather than microwave for better texture

Cold leftovers are actually great chopped up in salads or grain bowls

Don’t freeze—cauliflower gets mushy and weird when thawed

The crispy edges soften after storage but the flavor is still good

Serve 1-2 steaks per person with quinoa, roasted potatoes, or grain salad

Add a fried or poached egg on top for extra protein and richness

Drizzle with tahini sauce, chimichurri, or balsamic glaze

Pair with grilled chicken, fish, or steak for impressive dinner plate

Top with tahini drizzle, pomegranate seeds, and fresh mint for beautiful, exotic flavors

Sprinkle with Parmesan in the last 5 minutes and finish with balsamic glaze

Brush with buffalo sauce after roasting and top with blue cheese crumbles for game-day vibes

Use curry powder and garam masala in the spice blend, serve with cilantro-lime yogurt sauce