If you’re looking for a delicious, meatless main dish that’s both hearty and easy to prepare, these Baked Cauliflower Steaks are the perfect choice. Thick slices of cauliflower are seasoned and roasted until they’re tender and golden, offering a satisfying alternative way to cook cauliflower.
Baked cauliflower steaks are not only healthy and full of flavor, they’re also incredibly versatile. The cauliflower’s natural sweetness is enhanced by the smoky paprika and savory garlic, creating a dish that’s both simple and rich in taste. Plus, it’s a great way to add more vegetables to your diet in a fun and creative way.
Serve them with these easy and delicious teriyaki chicken skewers or as a vegetarian main dish.
Helpful Tips
- Choose the right cauliflower: Look for large, firm heads of cauliflower with tightly packed florets. The larger the head, the easier it will be to cut into full, thick steaks. Smaller heads may yield fewer or smaller slices, but they’ll still taste just as delicious.
- Cut carefully for best results: To get the best slices, start by cutting the cauliflower in half through the core. Then, cut 1″ thick slices from each half. The core helps hold the florets together, so don’t remove it before slicing. Any florets that fall off can be saved for another use, like roasting or adding to a salad.
- Customize your seasoning: While this recipe uses a simple blend of paprika, garlic, salt, and pepper, you can easily customize the seasoning to suit your taste. Add a pinch of cayenne for extra heat, sprinkle with Parmesan before baking for a cheesy crust, or finish with a squeeze of lemon juice and fresh herbs for a burst of freshness.
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Baked Cauliflower Steaks
Ingredients
- 2 heads cauliflower
- 2 tablespoon (30 ml) olive oil
- 2 tablespoons (30 ml) melted butter
- 1 teaspoon (2 g) paprika
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1/2 teaspoon (1.5 g) garlic powder
- 1 green onion sliced
- 2 teaspoons (4 g) sesame seeds
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the cauliflower into 1” slices. Space them out on the baking sheet. The ends of the cauliflower tend to fall apart, but you’ll get roughly 2-3 full slices from each head. Reserve the pieces that fall apart for another use.
- Mix the olive oil, melted butter, paprika, salt, ground black pepper, and garlic powder in a bowl. Brush the mixture onto both sides of the cauliflower steaks.
- Bake cauliflower steaks in the oven for 10 minutes then turn them over and continue baking for another 10-15 minutes, or until tender and golden. Serve with green onion and sesame seeds as a garnish
Notes
- Look for large, firm heads of cauliflower with tightly packed florets. The larger the head, the easier it will be to cut into full, thick steaks. Smaller heads may yield fewer or smaller slices, but they’ll still taste just as delicious.
- To get the best slices, start by cutting the cauliflower in half through the core. Then, cut 1″ thick slices from each half. The core helps hold the florets together, so don’t remove it before slicing. Any florets that fall off can be saved for another use, like roasting or adding to a salad.
- While this recipe uses a simple blend of paprika, garlic, salt, and pepper, you can easily customize the seasoning to suit your taste. Add a pinch of cayenne for extra heat, sprinkle with Parmesan before baking for a cheesy crust, or finish with a squeeze of lemon juice and fresh herbs for a burst of freshness.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
