Ingredients
Method
- Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper.
- Cut the cauliflower heads into slices, about 3/4 inch thick, and place onto the baking sheet. (You’ll get 2-3 full slices from each head, but the ends will likely fall apart into florets, so you can just use those for another recipe, or roast them on the same sheet pan.)
- In a small bowl, mix together the olive oil, sea salt, ground black pepper, paprika, and garlic powder. Brush the olive oil mixture over the cauliflower steaks on both sides.
- Oven method: Bake cauliflower steaks in the oven for 10 minutes. Flip and bake for another 10-15 minutes, or until tender and browned.Grill method: Preheat the grill over medium heat. Place the cauliflower steaks on the grill, close the lid, and cook for 5 minutes. Flip, cover, and cook for 4-5 more minutes, until tender and browned.
Nutrition
Notes
Cutting the Steaks: I find the best slices come from cutting straight through the core of the cauliflower head, starting from the stem end.
The outer florets will crumble off, but I save those to roast alongside for a crispy bonus.
Oil Mixture Tip: Don't skip brushing the oil mixture on both sides.
I use a pastry brush for even coverage, but you can also drizzle and gently rub it in with your hands to make sure every nook gets seasoned.
Oven vs Grill Choice: I love the grill for a smoky char in summer, but the oven gives me more consistent browning year-round.
If grilling, make sure your grates are clean and oiled so the steaks don't stick.
Doneness Check: I always test with a fork at the thickest part of the steak.
It should slide in easily but still have a little resistance, not be mushy.
Overcooking makes them fall apart, so keep an eye on them after 15 minutes in the oven.
Make Ahead Prep: You can slice the cauliflower steaks a day ahead and store them in the fridge wrapped in damp paper towels.
Just brush with the oil mixture right before cooking for the best texture.
Storage and Reheating: Leftover steaks keep well in an airtight container in the fridge for up to 3 days.
I reheat them in a hot skillet with a splash of water and cover for a minute to revive the tenderness without drying them out.
Serving Ideas: I often serve these as a main with a drizzle of tahini or a squeeze of lemon, but they're also fantastic as a side next to roasted chicken or fish.
The crispy florets make a great topping for salads too.
