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How to Make a Cauliflower Steak: Cauliflower Steak Recipe

Written by MasterClass

Last updated: Mar 5, 2024 • 2 min read

Not only are roasted cauliflower steaks vegan, gluten-free, and low-carb, they’re a blank slate for most forms of culinary expression. Cauliflower holds flavor like a champ, and maintains a firm, tender texture when roasted at high heat.

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What Is Cauliflower Steak?

The term cauliflower “steak” refers to thick cross-sections from a head of cauliflower, roasted intact, and served as a main dish or side dish. While the cauliflower steak is in no way related to the popular meat entrée, the hearty vegetable can be grilled or sautéed like a traditional steak.

What to Serve With Cauliflower Steak

Cauliflower has a mild flavor profile, which makes it the perfect vehicle for big, bold accompaniments.

  • Chimichurri or romesco: A bright, acidic sauce with fresh herbs, garlic, and lemon, or an earthy blend of tomatoes, roasted peppers, and toasted nuts are both great options to serve with a tender cauliflower steak. Learn how to make chimichurri in our recipe here.
  • Greek yogurt and preserved lemon: Pair the charred, roasted edges of the cauliflower with a swoosh of cool, creamy yogurt cut with bursts of funky lemon flavor.
  • Roasted dates and aged balsamico: Slice a ½ cup of pitted dates in half, and add to the roasting pan with the cauliflower for the last 5–7 minutes of its cook time. Within a few minutes, the dates will begin to melt and caramelize, adding a deep note of sweetness to every bite. Drizzle with a tangy aged balsamic vinegar to complete the mood.
  • Creamy cheese sauce: Serve steaks on a blend of whole milk ricotta and aged Parmesan cheese, or top with Mornay, a béchamel sauce boosted with grated Gruyère cheese.

Cauliflower Steak Recipe

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19 Ratings | Rate Now

makes

prep time

5 min

total time

20 min

cook time

15 min

Ingredients

  1. 1

    Preheat the oven to 400°F.

  2. 2

    Remove the outer leaves of the cauliflower and trim away the stem end. Balance the head upright on its base, and slowly cut 2 thick “steaks” about 1 ½–2 inches across, down the center of the cauliflower through the core. (A single cauliflower head usually contains about 2 good-sized steaks—save any remaining florets for another use, like cauliflower rice.)

  3. 3

    In a small bowl, combine the olive oil, paprika, curry powder, garlic, cumin, salt, and a few good cranks of pepper. Mix well to incorporate.

  4. 4

    Place steaks on a baking sheet or a cast-iron skillet, and drizzle with oil mixture, carefully coating both sides.

  5. 5

    Roast the steaks, flipping halfway through until cauliflower is tender and turning golden brown and crisp around the edges, about 15 minutes.

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