Easy Vegan Roasted Cauliflower Steaks

Ingredients you need

Ingredient notes and substitions

Cauliflower ~ You can’t have cauliflower steaks without cauliflower. Look for a large cauliflower with a creamy white color. It should have no or very minimal yellow, brown, or gray spots. The florets should be tightly packed and the leaves should be bright, firm, and crisp.

You will need at least one large cauliflower, but most likely two, to get four 1-inch thick cauliflower steaks.

Oil ~ I use olive oil for roasting. It has a high smoke point and a lovely flavor. Avocado oil or melted vegan butter may be used as a substitute.

Spices and herbs ~ Italian seasoning, paprika, garlic powder, salt and pepper, all pantry staples, are all you need to flavor up these “steaks.”

If you don’t have Italian seasoning, use dried basil, dried oregano, dried thyme, or a combination of any of those.

You could also use some cumin, chili powder, smoke paprika, onion powder…whatever you think sounds good. Some crushed red pepper flakes would be nice for a little kick of heat.

You should now have either two or four thick slices (5). Carefully trim off excess leaves (6). You can trim the stem a bit, but make sure you don’t cut too close to where the florets are attached or they will fall apart.

If you only got 2 good slices from the first cauliflower (this is almost always what happens for me), repeat the process with a second one.

Roast for 15 minutes, carefully flip (the will become more delicate as they cook), and roast another 10-15 minutes until tender and browned.

Sprinkle with fresh chopped parsley, if desired.

Serving suggestions

These vegan roasted cauliflower steaks make a tasty main dish. Serve it up with a grain and vegetable for a “meat and potatoes” type meal.

Vegetables:

Grains:

They can also be the side dish for your dinner served up with a heartier main.

Mains:

And don’t forget the sauce! Here’s I’ve paired them with a spicy harissa yogurt sauce. But any of these options would be delicious, too!

Sauces:

Storage

Meal prep: You can cut the cauliflower up to 3 days in advance.

Fridge: Store leftover roasted cauliflower steaks in an airtight container in the fridge for 4 to 5 days.

Freezer: You can also freeze them. Let them cool completely before transferring to a freezer safe container or plastic bag. They should keep well for up to 3 months. For best results, reheat in a 350°F oven until warm.

Pro tips and tricks

~ A large cauliflower may yield 4 thick cauliflower “steaks“. Smaller ones will only yield 2. Plan accordingly.

~ Cut slices about 1-inch thick. At this thickness, they hold together well, yet still cook fairly quickly.

~ Trim the stem and leaves as much as possible, taking care not to cut too close to where the florets are attached.

~ Save any florets that fall away from the steaks for another use.

~ Be gentle when flipping halfway through the roasting process. The cauliflower becomes more delicate as it cooks. A wide spatula works best.

~ Roast until the cauliflower is tender and easily pierced with a knife or fork. Be careful not to overcook, however, as that will result in a mushy texture.

FAQs

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