Roasted Cauliflower ‘Steaks’

Simple, satisfying, and full of flavor, these Roasted Cauliflower ‘Steaks’ have crispy edges, a tender center, and a hint of smokiness from the oven. Whether you’re serving it alongside your favorite protein or piling it high with toppings, cauliflower ‘steaks’ are a versatile addition to any meal.

I know cauliflower isn’t a steak. By no means am I implying that the cauliflower resembles or even tastes like a steak. However, I do challenge you to name this cauliflower recipe for me! If it sounds better, I might even change it! What I will say is that if you’re looking for a different way to serve cauliflower, these Roasted Cauliflower ‘Steaks’ are a perfect blank canvas. Add a sauce or toppings, and you’ll have a hearty side dish that can also serve as a main dish, depending on what you add on top.

Cauliflower’s everywhere these days—from cauliflower rice and pizza crust to being added into smoothies and even being turned into snacks like crackers and gnocchi! Why is cauliflower still so popular? As a dietitian, I’d like to think people are trying to incorporate more vegetables. However, as I browse through social media, I see that more and more recipes are using or adding cauliflower to make them lower-carb overall. Add cauliflower to your dishes to increase the vegetable content, and if you enjoy adding it to your rice to boost the volume, feel free to do so. But please don’t tell me that your cauliflower rice tastes just like rice.

Ingredients: Roasted Cauliflower ‘Steaks’

• Cauliflower: I had an extra-large cauliflower head. If you have a smaller cauliflower head, you may need two heads to get evenly sized ‘steaks’. You will have extra cauliflower florets that you can roast up or add to a stir-fry.
• Olive Oil: Brush a little on each cauliflower steak. Feel free to use grapeseed oil and/or avocado oil.
• Black Pepper: Used only black pepper and omitted the salt. This recipe is a blank canvas for simple roasted cauliflower ‘steaks’ that you can then top with different toppings and/or sauces.

How To Make Roasted Cauliflower ‘Steaks’

1. Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper.
2. Remove the coarse outer leaves from the cauliflower. Then slice 1 1/2-inch thick ‘steaks’ from the center of each cauliflower, keeping the core intact. Cutting the ‘steaks’ from the center is the easiest way to get slabs that will stay intact and not fall apart as you cut them. There will be cauliflower left over.
3. Brush olive oil over the ‘steaks’ on both sides; season with black pepper.
4. Roast in the preheated oven for 20 minutes. Flip with a spatula, and continue to roast until the center is soft and the edges are darkening, about 15 minutes more.
5. Serve and enjoy! As pictured, the cauliflower steaks are drizzled with chimichurri!

Recipe Tips

1. The cauliflower will fall apart as you cut the slabs. This is okay! Roast the extra florets alongside the cauliflower steaks, or save them for use in another recipe. This is why you’ll quite possibly need more than one cauliflower head for this recipe. I was able to get 3 ‘steaks’ from one extra-large head of cauliflower.
2. You could use purple cauliflower, orange cauliflower, or even its cousin, Romesco (that’s green)! I always encourage you to try new versions of the original!
3. Do not remove the core. IF you try to remove the core, the cauliflower will fall apart. The core will cook and soften as you roast, and I promise it tastes delicious!
4. This recipe is best served right out of the oven. I find that roasted cauliflower does not reheat well, resulting in soggy cauliflower rather than the crisp, roasted vegetable you want.

Other Veggie Recipes

• Marinated Mushrooms
• Skillet Roasted Brussels Sprouts
• Roasted Carrots – Garlic, Walnuts, & Goat Cheese
• Crispy Roasted Cabbage

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