Cauliflower Steaks

There’s just something about cauliflower steaks that makes them feel a little fancy while still being incredibly simple to prepare. I love how versatile they are, you can keep them classic with just olive oil and seasoning, or dress them up with bold sauces and marinades for a totally different flavor every time. Whether you’re roasting, grilling, or even air frying, the cauliflower transforms into a hearty, caramelized centerpiece that’s just as good on its own as it is paired with your favorite sides.

Before You Get Started

Here are some things you need to know before starting this recipe:

• Choose the right cauliflower: Look for a heavy, large cauliflower when making steaks that have tightly formed florets. The larger the cauliflower, the more steaks you can get from one single cauliflower. With that said, you can roast any large florets in the same way, and they will taste amazing.
• Slice thick for sturdiness: Aim for slices about 1½ inches thick. Thinner steaks cook quickly but are more likely to fall apart, while thicker ones hold their shape and develop a nice caramelized crust.
• Dry the cauliflower well: If you rinse your cauliflower before cutting, make sure it's completely dry. Extra moisture can cause the steaks to steam instead of roast, preventing those golden, crispy edges.
• Choose a sauce for garnish: Add extra flavor to the cauliflower by adding things like Parmesan cheese, fresh herbs, gremolata, vinaigrette, or dressing.

How to Cut Cauliflower Into Steaks

Cutting cauliflower into "steaks" isn't as scary as it sounds! Here's how to do it:

1. Choose the right cauliflower: The first key to cutting the cauliflower into steaks is actually choosing the right cauliflower. Make sure to choose a large head of cauliflower with closely formed florets. It should feel heavy and dense.
2. Remove leaves: The easiest way to cut a cauliflower into steaks is to start by removing the green leaves around the bottom. Make sure you have a nice flat bottom so it stands up on your cutting board.
3. Cut into steaks: Then cut the cauliflower in half. Moving out from the cut edge, slice the remaining cauliflower into 1-2 steaks depending on thickness. For a good-sized cauliflower, you should be able to get 3-4 steaks.
4. Extra cauliflower florets: You will have a cauliflower leftover. Usually, I just toss the cauliflower florets on the same pan as the cauliflower steaks and serve them on the side or save them for later in the week.

Cauliflower Steak Flavor Ideas

Since cauliflower is a pretty blank slate and can use some extra flavor, I almost always pair it with a quick marinade or a sauce. To be honest, I find that a sauce works just as well, if not better, than a marinade since cauliflower doesn't absorb marinade that well.

Here are some of my favorites that can be used as a sauce, marinade, or both.

• Chimichurri: I have always loved pairing chimichurri with steak, so pairing it with a cauliflower steak was a no-brainer. The bright sauce made with parsley, cilantro, red wine vinegar, garlic, and a touch of heat is a classic that works every time.
• Teriyaki: The sweet and savory notes of teriyaki sauce work really well for cauliflower. Brush the cauliflower with the teriyaki sauce before baking and drizzle some extra on top before serving. If you want a natural option, check out this healthy homemade teriyaki sauce.
• Parmesan and garlic: It's hard to beat anything covered in garlic and cheese. Combine the olive oil for the cauliflower steaks with minced garlic and your favorite dried herbs. Brush this on the cauliflower steaks before roasting and then top with Parmesan cheese and lemon juice before serving.
• Middle Eastern: We eat a lot of Middle Eastern-inspired food, and the flavor combination is great for cauliflower. My go-to is using za'atar, a spice blend that has sesame seeds, oregano, thyme, and sumac. You could also make your own Middle Eastern spice blend with cumin, thyme, oregano, garlic powder, onion powder, and allspice.
• Store-bought sauces and marinades: Don't shy away from experimenting with store-bought marinades and sauces. Cauliflower takes on flavor well and can be paired with all types of sauce, from buffalo sauce to lemon pepper to steak sauce. I also really enjoy them drizzled with your favorite vinaigrette and some fresh herbs and nuts.

How to Grill Cauliflower Steaks

It takes between 15 and 20 minutes to grill a cauliflower steak. Just follow the same instructions as roasting, but place them on the grill instead, over medium heat. Depending on the thickness, you will want to grill them for 6-10 minutes per side.

How to Bake Cauliflower Steaks

Preheat your oven to 425°F, then brush both sides of the cauliflower slices with olive oil and season generously with salt, pepper, and any spices you love. Arrange them in a single layer on a baking sheet lined with parchment paper (this helps prevent sticking).

Roast the steaks for 20–25 minutes, flipping them carefully halfway through so they brown evenly on both sides. Once they're tender in the center and golden at the edges, take them out and drizzle with chimichurri or your favorite sauce.

How to Make Cauliflower Steaks in the Air Fryer

Preheat your air fryer to 375°F, then brush the cauliflower steaks with olive oil and season them just as you would for roasting. Place the steaks in a single layer in the basket, making sure not to overcrowd them. Depending on the size of your air fryer, you may need to cook in batches. Cook for about 14–16 minutes, flipping once halfway through. For extra flavor, finish them with a drizzle of sauce or a sprinkle of fresh herbs before serving.

Steaming Cauliflower Steaks

If you like the cauliflower steaks to be softer, then consider steaming them lightly before roasting them. The easiest way to do this is to simply cover the baking sheet with foil for the first 5-10 minutes of roasting. As the cauliflower cooks, it will release liquid and gently steam.

Then simply remove the foil and let the steaks brown and roast. This step is a great option if your steaks are very thick or if you prefer a softer cauliflower.

What to Serve With Cauliflower Steaks

Since these cauliflower steaks aren't high in protein, pair these steaks with some protein. For a plant-based option, add some Pesto Chickpeas, Lentil Falafel, or Tuscan White Beans. For a more traditional protein, add some Grilled Chicken, Pork Tenderloin, or Lemon Pepper Salmon.

There are so many good options for side dishes to serve with cauliflower steaks. Since the cauliflower on its own isn't always filling, I almost always reach for a whole grain or legume on the side. Think about using farro, quinoa, rice, couscous, beans, or lentils.

Polenta is another great option, especially with the roasted cauliflower steaks. Make up a big batch of creamy polenta, some roasted tomatoes, roasted cauliflower steaks, and fresh basil, and you have a comfort meal you will want to eat again and again.

Storage and Reheating

Here's how to keep leftover cauliflower steaks fresh throughout the week:

• Store: Keep leftover cauliflower steaks in an airtight container in the refrigerator for up to 3–4 days. Store any sauce (like chimichurri) separately so the cauliflower doesn't get soggy.
• Reheat: Warm in the oven at 375°F for 8–10 minutes, or in the air fryer for 5–6 minutes, until heated through and crisped back up. You can also reheat in a skillet with a little olive oil for extra caramelization.
• Avoid microwaving: While it works in a pinch, the microwave makes the cauliflower soft and less crispy.