How To: Roasted Cauliflower Steaks

Roasted cauliflower steak, a vegan meal, topped with a parsley-lemon-caper drizzle

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In plant-based cooking, cauliflower is one of the kings. It’s hardy, filling, and dare I say meaty? It’s got bite, body and every vitamin and mineral under the sun. We always have a head of cauliflower (or two) in the fridge, ready for action and one of our favorite uses is to make cauliflower steaks. You can serve them as a side dish, but with a few extra veggies and potatoes, you’ve got yourself a satisfying main course. The perfect partner for these cauliflower steaks is our Lemon-Herb Dressing which you will want to pour all over absolutely everything.

How To Cut Cauliflower Steaks

It’s quick and easy to cut cauliflower steaks. You can only get two steaks per head of cauliflower, but there’s plenty to do with the leftover cauliflower. Here’s a quick 43 second video tutorial so you’re guaranteed to get it right!

No time to watch the video? Here’s what you need to know. Cauliflower heads range in size from grapefruit to basketball and are usually priced by the piece, not the pound. If so, go for the biggest heads you can get!

Before butchering the cauliflower, you may want to trim off some of the outer leaves attached to the core, but leave on a few. They roast up looking and tasting great. Next remove the cauliflower lobes on either side of the core by lopping off the two rounded sides. Set them aside for now, and then later chop them to make Roasted Riced Cauliflower.

Halve the cauliflower down the middle of the core to form two thick steaks, which are now ready to slather with oil and season with salt and pepper. Chop the remaining two cauliflower lobes into small bits. Depending on the cauliflowers’ size, you should have about eight cups of chopped cauliflower. Proceed with Roasted Riced Cauliflower. Since they roast at the same temperature as the steaks (and you’ll get another meal out of the deal!), cook the riced cauliflower at the same time.

Roasted cauliflower steak, a vegan meal, topped with a parsley-lemon-caper drizzle

How To: Roasted Cauliflower Steaks

Cook time: 25 mins
Total time: 25 mins
Yield: 4 people

Recipe Notes

With cauliflower as your main course, you’ll want a couple of simple sides. Serve with boiled baby potatoes, a green vegetable, and some crusty bread. For an especially easy vegetable throw asparagus coated with oil, salt, and pepper on the same roasting pan as the cauliflower steaks the last 5 to 10 minutes of roasting, depending on their thickness.
*After cutting the steaks, you’ll have enough leftover cauliflower to make Roasted Riced Cauliflower, and since they roast at the same temperature, it makes sense to roast it at the same time.


  • 2 large heads cauliflower, each cut into 2 steaks, remaining cauliflower reserved for another use* chopped into small pieces (see video for instructions)
  • 1/4 cup olive oil
  • Salt and ground black pepper


  • Adjust oven rack to highest position and heat oven to 500 degrees. Spray a large (18- by 12-inch) rimmed baking sheet with vegetable cooking spray and place the 4 cauliflower steaks on it. Brush both sides of the cauliflower steaks with the oil and sprinkle both sides generously with salt and pepper. Place in the oven and roast until cauliflower is cooked through and impressively colored, about 25 minutes.
  • Place cauliflower steaks on each of 4 dinner plates. Top with your choice of vinaigrette or sauce, such as Lemon Herb Dressing. Serve.


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