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square image of a slice of roasted cauliflower with green stuff on top on a plate
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5 stars (20 ratings)

Roasted Cauliflower Steaks

Cauliflower Steaks are roasted until tender, crisp and perfectly golden for a plant forward main or side dish. Perfectly seasoned with an olive oil-garlic-spice mixture and best served with a sauce such as chimichurri, bang bang sauce or gravy.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer, Main, Side Dish
Cuisine: American
Servings: 6 servings
Calories: 235kcal
Author: Nora Taylor

Ingredients

Cauliflower Steaks

  • 2 large heads cauliflower
  • 1/2 cup olive oil
  • 6 cloves garlic minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
US Customary - Metric

Instructions

  • Preheat your oven to 425 degrees and grease two large baking sheets with olive oil. In a small bowl, whisk the olive oil, garlic, red pepper flakes, salt and pepper together until well combined.
  • Pull off the green leaves from the heads of the cauliflower and trim the very bottom of the stem, but not too much as you need some to hold the "steaks" together. Slice each head into 3/4-1 inch thick slices. The outer slices will just fall apart, and you can roast these alongside the steaks if you’d like, or save and use them in another recipe or salads. You will probably get about 3-4 steaks from 1 head of cauliflower.
  • Arrange the steaks in a single layer on the prepared baking sheets. Brush the olive oil mixture over the cauliflower steaks on both sides, getting it into all the crevices as much as possible.
  • Roast the cauliflower in the center rack of the oven for 15 minutes, then carefully use a spatula to flip each steak, then cook for another 10-15 minutes. They are done when they are golden on both sides, tender and a bit crisp.
  • Serve immediately with chimichurri, bang bang (recipe in notes) or any sauce of your choice. Reheat any leftover cauliflower in the oven or air fryer to crisp it back up.

Notes

  1. For bang bang sauce: Mix 1/2 cup mayo, 1/4 cup sweet chili sauce, 2 teaspoons Sriracha and 2 teaspoons agave in a bowl.
  2. Other sauce ideas: Serve with vegan gravy, vegan goddess dressing, queso blanco, vegan pesto or peanut sauce.
  3. You can also sprinkle some parmesan on top of the steaks during the last few minutes of baking.
  4. The steaks can also be grilled instead of baked. Grill for about 5 minutes on each side.

Nutrition

Serving: 1of 6 servings | Calories: 235kcal | Carbohydrates: 15g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 475mg | Potassium: 857mg | Fiber: 6g | Sugar: 5g | Vitamin A: 52IU | Vitamin C: 136mg | Calcium: 69mg | Iron: 1mg