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Vegetarians, vegans or omnivores alike can enjoy this simple plant -based meal staple: roasted cauliflower steaks. In our home we tend to eat 2 or 3 vegetarian dinners per week. Since we like to choose organic and pasture-raised meat as often as possible, cutting down on our meat consumption helps us keep our grocery bill in check.

I used to scoff at the term “cauliflower steaks” as if it was insinuating that cauliflower could ever be a replacement for steak. And while it doesn’t totally replace a good rib-eye, the smokiness, texture and flavor of this cauliflower does make it a good veg-friendly alternative! In the summer I crave lighter fare and lean into eating more vegetables. Staple recipes like this make plant-forward eating more exciting than basic salads.

Making The Cauliflower Steaks

What makes this cauliflower a “steak” is the method of cutting the vegetable into think slices instead of florets. You simply remove the green leaves at the bottom, then slice through it from top to bottom. When you slice one head of cauliflower, you’ll end up with 3 or 4 “steaks” and random florets from each side.

Since you’ll be roasting at a high temperature, using an oil with a high smoke point is important. I love using avocado oil for recipes like this. To season the steaks: you’ll place the slices onto a baking sheet and brush each steak with oil and sprinkle with sea salt, black pepper, garlic powder and smoked paprika. Then you’ll flip the cauliflower steaks and repeat on the other side.

There are a couple key secrets to getting a nice tender inside and lightly crisped outside. First, you want to make sure the oven is nice and hot at 450 degrees. Second, you’ll want to roast the cauliflower covered for the first 5 minutes to steam the cauliflower. Then you’ll remove the foil and cook uncovered which will allow the outsides to crisp up.

Once you remove the steaks from the oven you can serve them along side your favorite grains, side dishes or salads. I recommend serving it on top of a good lemon arugula salad with croutons and goat cheese.

roasted cauliflower steaks

Ready to give this recipe a try? Let’s get to the kitchen! Or you can pin it and save it for later!

Smoky Roasted Cauliflower Steaks

A simple 6 ingredient recipe for making a plant-based meal staple.

Course dinner, Main Course, Side Dish
Keyword cauliflower, plant based, steak, vegan, vegetarian


  • 1 head cauliflower per 2 people
  • avocado oil (other other high heat oil)
  • black pepper
  • sea salt
  • smoked paprika
  • garlic powder


  1. Preheat the oven to 450 degrees. Slice the head of cauliflower from top to bottom into thick slices.

  2. Arrange the cauliflower slices and extra florets on a baking sheet.

  3. Brush or rub oil onto the cauliflower and sprinkle with the seasonings. Flip the steaks and repeat.

  4. Cover the baking sheet and place into oven for 5 minutes. Remove the foil and continue roasting for 10 minutes. Then flip the cauliflower and roast for 5-10 more minutes.

  5. Serve immediately with your favorite grains, side dishes or salads!

Did you enjoy this recipe? Have you ever made cauliflower steaks before? Send me a message or leave a comment to share your thoughts!

As always, thank you for reading and supporting Minding My Soul!

Posted in Easy Meals, Recipes

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