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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


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.