Name: Vegan Roasted Cauliflower Steaks
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 large cauliflower; 4 tbsp olive oil; 2.5 tsp onion powder; 1 tsp garlic powder; 1.5 tsp smoked paprika; sea salt to taste ((aprox 2 tsp))

The best vegan roasted cauliflower steaks ever! Perfectly seasoned with a blend of garlic and onion powders, smoked paprika and generously drizzled with our cheesy cashew queso or your personal favorite sauce. Anything from chimichurri to pesto or avocado sauce works perfectly here.

There are two amazing cauliflower recipes I will make and eat until the rest of times:

this absolutely to die for cauliflower soup.
these vegan roasted cauliflower steaks!

This is pretty much the same recipe I’ve been using for roasting cauliflower all my life, except it is cut into “steaks” which are simply big and thick slabs cut from the center of the cauliflower head. Roast or grill until caramelized around the edges, place on top of some potatoes or a salad and your dinner is done!

how to choose the cauliflower

go for an extra large head with a tightly packed crown.
if the florets appear loose they will fall apart easily and give you a hard time carving out the thick steaks you desire.

how to cut cauliflower steaks

remove the leaves from around the stem and trim the bottom.
place the cauliflower head on a cutting board with the stem facing upwards.
use a large sharp knife to cut straight through the middle.
slice 1.5 thick steaks, you should be able to cut 4 “steaks” from a large head of cauliflower.
reserve the florets that fall apart to roast together with the steaks or use in soups and mashed potatoes.

what to serve with:

keep it simple with pinch of parsley + a fresh squeeze of lemon.
drizzled with cashew queso, chimichurri or sun dried tomato pesto.
dipped in mushroom gravy or this vegan aioli.
potatoes and mushrooms.
alongside this avocado tomato salad or balsamic tomatoes.
vegan creamed spinach.
olive oil mashed potatoes.
butternut squash mac and cheese.
alongside these creamy scalloped potatoes.

how to roast cauliflower steaks:

preheat your oven to 400”F.
slice the cauliflower into one inch thick steaks. (3 or 4 from 1 head)
brush the cut cauliflower (including the florets) with the olive oil spice mix then season generously with sea salt all over.
roast in the preheated oven for 20 to 25 minutes until golden brown and soft to your liking. Serve drizzled with your favorite sauce and some extra for dipping.

grilling method:

Place the seasoned cauliflower steaks on a hot grill and cook over medium heat for 5 minutes or so.
Use a spatula and gently flip the steaks and cook another 4 to 5 minutes until the cauliflower is tender to your liking.

As always, don’t forget to report back if you make this recipe, leave a comment rating below and tag me with #VeggieSociety on Instagram, it always brightens up my day ~ Florentina Xo’s

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Vegan Roasted Cauliflower Steaks

Course Side Dish

Cuisine American

Keyword cauliflower, gluten free, plant based, vegan,

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings people

Calories 169kcal

Author Florentina

Ingredients

1 large cauliflower
4 tbsp olive oil
2.5 tsp onion powder
1 tsp garlic powder
1.5 tsp smoked paprika
sea salt to taste (aprox 2 tsp)

US Customary - Metric

Instructions

Preheat your oven to 400”F. ( I make this in my toaster oven and they come out perfect every time).

cut the cauliflower steaks:

Remove the leaves from around the stem and trim the bottom. Place the cauliflower head on a cutting board with the stem facing upwards. Use a large sharp knife to cut straight through the middle. Slice 1.5 thick steaks, you should be able to cut 4 “steaks" from a large head of cauliflower. Reserve the florets that fall apart to roast together with the steaks or use in soups and mashed potatoes.
In a small dish combine the olive oil, garlic and onion powder together with the smoked paprika.
Brush each cauliflower steak on both sides with the olive oil mixture the sprinkle generously with sea salt and black pepper all over.
Use the remaining of the oil spice mix to brush any lose cauliflower florets and season with salt and pepper.
Place the seasoned cauliflower steaks and florets on a large baking sheet without touching each other (you can line the baking sheet with parchment paper if desired for easy clean up and even use two smaller trays if needed).
Bake in the preheated 400”F oven for 25 to 30 minutes until golden brown and soften to your liking.
Serving suggestions: cashew queso, chimichurri sauce, pesto, avocado sauce, fresh salsa etc…

grilling method:

Place the seasoned cauliflower steaks on a hot grill and cook over medium heat for 5 minutes or so.
Use a spatula and gently flip the steaks and grill another 4 to 5 minutes until the cauliflower is tender to your liking.

Notes

I did not flip my cauliflower steaks half way during roasting but i did give the florets a little shake. Feel free to carefully flip them if you like but i find this an unnecessary step.
get creative with the spice mix and experiment with some Mexican or cajun seasonings sometimes.
if you are looking to get 4 perfectly intact and large cauliflower steaks I recommend cutting them out of two cauliflower heads and reserving the loose florets for soup or roasting on their own.