Cauliflower Steak (Roasted Or Grilled)

Ingredients & Substitutions

Here I explain the best ingredients for my cauliflower steak recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Cauliflower – My recipe calls for two medium cauliflower heads, because one really doesn’t make that many cauliflower steaks (just 2 from each). With larger ones, I usually get 3 from each, but you may need to increase the amounts of the oil and seasonings a bit.
• Olive Oil – Helps the spices stick and adds flavor. Ghee (for a buttery taste) or avocado oil would also work well. I don’t recommend using butter, which tends to burn too easily.
• Seasoning – Sea salt, black pepper, paprika, and garlic powder. I often add a teaspoon of Italian seasoning as well, though I didn’t include it in this basic recipe. See variations below for other seasoning options!

How To Cut Cauliflower Steaks

Cutting cauliflower into steaks is quite easy, but I thought it would be helpful for you to see a visual of how I do it:

1. Remove excess outer leaves from cauliflower head. You don’t have to remove all of them at this point, because they become easier to remove after slicing.
2. Cut into thick slices. Place the cauliflower on a cutting board, stem side up. Using a sharp knife, cut into slabs, about 3/4 inch thick. (You can remove any stray leaves now.) You’ll get 2-3 full slices from each head. See my tips below for what to do with the rest!

Cooking Instructions

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Once you’ve sliced your cauliflower (see my pictures above), just mix together the olive oil, paprika, garlic powder, sea salt, and black pepper in a small bowl. Brush the olive oil mixture over both sides of the cauliflower steaks, then choose your cooking method…

Roasted Cauliflower Steak:

Roasting is the most versatile. I can do it no matter the weather, and it brings out a sweet, nutty flavor. Simply pop the pan of cauliflower steaks in the oven on a lined sheet pan. (This is my favorite baking sheet, as it doesn’t warp or lose its non-stick surface.)

Roast until fork tender, golden brown, and caramelized, flipping about halfway through. (See below for how they should look when done.) I garnish mine with a sprinkle of fresh parsley, but this is optional.

Grilled Cauliflower Steak:

Grilling adds a unique charred flavor and crispy edges. And I definitely prefer this method when it’s too hot to turn on the oven!

To grill them, place cauliflower steaks on the grill and close the lid. Flip halfway through cooking, cover again, and continue grilling until tender and browned.

Seasoning Variations

Like most veggies, you can season cauliflower steak recipes in many different ways! Here are some unique variations I’ve tried:

• Montreal Seasoning – Instead of the seasonings above, use 2-3 teaspoons of Montreal steak seasoning. I think this works particularly well with the smoky flavors in grilled cauliflower steak.
• Ranch – Season with 2-3 teaspoons of either storebought or my homemade ranch seasoning instead.
• BBQ – For BBQ cauliflower steaks, brush with a layer of BBQ sauce halfway through baking or grilling.
• Chimichurri – One of my favorites! Brush both sides of the cauliflower with chimichurri sauce before you cook. To make this version look festive for the holidays, I add a sprinkle of pomegranate seeds and chopped pecans at the end.
• Buffalo – This is similar to my my buffalo cauliflower recipe, except in cauliflower steak form! Just brush the same buffalo sauce mixture over them halfway through cooking.
• Garlic Parmesan – Before cooking, brush the cauliflower with the herby garlic parmesan sauce from my whole roasted cauliflower recipe. Sometimes I take a shortcut and just use basil pesto I often have stashed in my freezer, but this works better if you brush it on halfway through.
• Spiced – Add 1/2 teaspoon of cumin or curry powder, and a dash of cayenne pepper if you like heat. This version has cozy vibes, so I like it best when I make my cauliflower steaks roasted. A drizzle of tahini sauce at the end puts it over the top!
• Caribbean – For a zesty kick, swap 2-3 teaspoons of my jerk seasoning for the spices here.

Serving Ideas

You can easily serve my cauliflower steaks recipe as a main course, but I serve them as a side to a protein more often. Choose your favorite type:

• Grilled Ideas – If you already have the grill on, might as well make a grilled main dish to go with your grilled cauliflower steak! Some of my favorites are grilled chicken kabobs, grilled salmon, or for a special occasion, grill lobster or grilled steak. I also like to add grilled zucchini or patty pan squash in the summer months.
• Roasted Ideas – My roasted cauliflower steak recipe bakes at 425 degrees F, so you can make another baked dish together (even if you don’t have double ovens), as long as it needs the same temperature. Try my baked chicken legs, balsamic chicken, or jerk salmon. Just rotate the positions of your pans halfway through.
• Stovetop Ideas – My honey garlic pork chops, sirloin tip steak, or pan fried tilapia are quick and easy. Sometimes I add sauteed eggplant or sauteed asparagus, too.
• Salads – My egg salad recipe is an easy way to add protein if you want a meatless meal. Otherwise, make my grilled chicken salad if you’re grilling, chicken Caesar salad for a simple option, or antipasto salad for something more hearty.

More Easy Cauliflower Recipes

Cauliflower recipes can be so versatile — you can turn this vegetable into almost anything! Here are some other fun ways I like to transform it into something totally different:

Cauliflower Potato Salad

Mashed Cauliflower

Loaded Cauliflower Casserole

Cauliflower Pizza