Crispy Roasted Cauliflower Steaks with Garlic Herb Sauce

These roasted cauliflower steaks are simply seasoned yet full of flavor. Tender and satisfying, they make an excellent vegan main or an easy side dish that pairs well with many meals.

A roasted cauliflower steak on a white plate.

What We Love About This Recipe

The technique is straightforward yet delivers outstanding results. If you think you don’t like cauliflower, these roasted steaks might change your mind.
The simple five-spice blend—sea salt, garlic powder, onion powder, smoked paprika, and chili powder—adds bright, smoky, and slightly spicy notes. Feel free to adjust the spices to suit your taste.

Chef’s Tips

Smoked paprika gives a distinctive smoky flavor, but regular paprika works well if that’s what you have.
Use extra cauliflower pieces for another recipe, make additional steaks if they’re large enough, or roast them alongside the steaks for a snack.
These steaks are excellent with a creamy ranch or a vibrant chimichurri.

More Easy Veggie Recipes

Air Fryer Asparagus
Chicken Pot Pie Casserole
Amish Broccoli Salad
Texas Roadhouse Green Beans
Air Fryer Okra
Hasselback Sweet Potatoes
Potato Asparagus Soup
Chinese Vegetable Soup
Cherry Tomato Salad
Instant Pot Carrots
Instant Pot Vegetable Soup
Keto Broccoli Cauliflower Casserole

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5 from 22 votes

Roasted Cauliflower Steaks

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

Serve these cauliflower steaks as a flavorful side or a satisfying main—either way, they’re delicious.

Cheryl Malik

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2 servings

Ingredients

1 medium head cauliflower approximately 2–3 pounds
¼ cup olive oil
1 teaspoon sea salt more or less to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon chili powder
chopped fresh parsley for garnish, optional

Equipment

Cutting board
Sharp knife
Baking sheet
Small bowl
Small whisk or silicone spatula
Pastry brush
Tongs

Instructions

Preheat the oven to 450°F. Place the cauliflower on a cutting board.
Trim the leaves from the base and slice the head in half. From each half, cut two steaks about 1 inch thick. Arrange the steaks on a large baking sheet.
In a small bowl combine olive oil, sea salt, garlic powder, onion powder, smoked paprika, and chili powder. Whisk until evenly blended.
Brush the top sides of the steaks with about half of the oil-and-spice mixture. Place the baking sheet in the preheated oven and roast for 15 minutes.
Carefully remove the sheet, flip each steak, and brush the remaining mixture over the other side.
Return the sheet to the oven and roast another 15 minutes, or until the steaks are golden and tender.
Transfer the steaks to plates, garnish with chopped parsley if desired, and serve warm.

Notes

Leftovers: Store in an airtight container in the refrigerator up to 4 days. Reheat covered in the microwave at 50% power or warm in a 325°F oven until heated through.

Nutrition Information

Servings are approximate and depend on portion sizes.

Nutritional values are estimates based on the ingredients listed and do not include optional items. Values may vary with different brands or variations.