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Roasted Cauliflower Steaks seared until tender, then drizzled with fresh chimichurri sauce. Serve as a show-stopping main for date nights in or weeknight meals the whole family will love. Vegan, Gluten-Free.
These Cauliflower Steaks are made from thick cuts of cauliflower that have been pan seared until crisp and golden, then oven-roasted until juicy and fork tender. Serve with a side of Garlic Green Beans, Dijon Garlic Roasted Potatoes, and a generous spoonful of herb infused chimichurri! All you need is a few wholesome ingredients!
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A Veggie Lovers Dream Steak Recipe
Being raised vegetarian, I’d consider myself a true veggie lover. Truth be told, a real steak has never been on the menu at my house. But I can certainly appreciate the idea of serving up a thick and juicy main bursting with flavor. And after falling in love with my incredibly meaty Portobello Mushroom Steaks, I knew it was time to find another way to let veggies shine as a plant-based main.
Introducing these thick-cut cauliflower steaks! They’re just as juicy and tender as portobello mushrooms, yet offer a milder flavor and texture that allow for more versatility in seasoning and sauce pairing. Try my fresh chimichurri sauce made from fresh herbs and an olive oil mixture, or load the tops of the steaks up with virtually any sauce of choice. The sky’s the limit when it comes to serving these beauties!
What You Need for Cauliflower Steaks
Just 6 simple ingredients are needed for restaurant-worthy vegan steaks:
- Cauliflower: For this cauliflower steak recipe, I recommend purchasing 2 heads of cauliflower. You will have broken cauliflower florets to use for an alternative recipe, but will ensure you are able to cut thick cuts of cauliflower steaks.
- Oil: In addition to helping the spice rub adhere to all the nooks and crannies in the steaks, avocado oil helps to sear the steaks and infuses them with rich, buttery flavor. If preferred, you can use another higher-smoke point oil such as olive oil or even vegetable oil.
- Spices: I chose to season my cauliflower steaks with a simple mix of garlic powder, cumin, paprika, and salt. These spices are neutral enough to let the chimichurri sauce shine, yet flavorful enough to serve these thick steaks on their own.
- Chimichurri: Optional, but the fresh, herbaceous flavor of homemade chimichurri is hard to beat! Scroll down to the recipe card to learn how to make my chimichurri with fresh herbs from scratch.
How to Make Cauliflower Steaks
- Wash and cut the cauliflower into steaks, keeping the central stem intact.
- In a small bowl, whisk the spice rub ingredients together.
- Brush the steaks with the spice rub, then sear in an oven-safe skillet until lightly charred with crispy edges.
- Roast for 15 to 20 minutes, or until the cauliflower is golden brown and the central stem is tender.
- In the meantime, make the chimichurri.
- Serve while warm with salt, black pepper, chimichurri and desired sides.
Caitlin’s Cooking Tips
- Wash the cauliflower well. Cauliflower is notorious for having lots of dirt and debris hidden inside the nooks and crannies. To wash the whole head of cauliflower properly, trim away the outer leaves, then turn the vegetable stem side up and run water through the head of the cauliflower rinsing between all of the holes.
- Make sure you’re searing with enough oil. In my 12″ cast iron skillet, this was about 2 tablespoons. If you are using a larger skillet, you’ll need additional oil to cover the entire base of the skillet.
- Use an oven-safe skillet. This makes it easy to sear and roast the cauliflower steaks in the same skillet. However, if you do not own an oven-safe skillet, the cauliflower steaks can be transferred to a rimmed baking sheet and roasted in a single layer instead.
Thick cauliflower steaks make a great plant-based dinner main and pair well with several vegan side dishes, including but not limited to, Garlic Green Beans, Dijon Garlic Roasted Potatoes, Crispy Romesco Smashed Potatoes, and Roasted Parsnips. Additionally, if you’re not a fan of chimichurri sauce, try Curry Tahini Sauce, my Romesco Sauce, Gremolata, or this Peppercorn Sauce! Or, if you have leftover Gremolata from making Roasted Parsnips, use it here.
If you prefer to serve your cauliflower steak as a low carb side dish, check out these plant-based main course ideas that would pair well: Vegan Tofu Turkey, Pumpkin Mac and Cheese Bake, or this Simple Smoky Marinated Tofu.
How to Store Cauliflower Steaks
Once seared and roasted, cauliflower steaks are best served fresh. However, leftovers will keep for up to 3 days in an airtight container in the fridge. Freezing is not recommended.
Reheat leftover cauliflower steaks in a hot cast iron skillet, in the oven, or in an air fryer until warm and fork tender. Avoid overheating or the steaks will become mushy.
The best way to ensure this is to use large cauliflower heads. Small cauliflower heads are significantly more difficult to cut into intact steaks. Additionally, make sure to keep the central stem intact – without this, the florets will fall apart. I find this easiest to do with a long sharp knife on a cutting board or a similar flat base to keep the head of cauliflower stable.
Ideally, your steaks will be about 2 inches thick. If the steaks are too thin, they won’t hold up well and will become overly crispy.
In most cases, this means the cauliflower is undercooked. You’ll know it’s ready when the center stem is easily pierced with a fork without resistance. With that being said, tough cauliflower can also be a sign it’s been overcooked and has dried out. Follow the recommended cooking time carefully.
I recommend cooking the veggie steaks directly on the baking sheet. This will ensure the steaks develop the best, golden sear with crisp edges. If you use parchment paper, the sides of the steaks won’t be nearly as crispy.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Cauliflower Steaks with Chimichurri
For the Cauliflower:
For the Chimichurri:
- 1/2 cup flat leaf parsley finely chopped
- 1 tablespoon fresh oregano or 1/2 tsp dried
- 3-4 cloves garlic
- 3 tablespoons red wine vinegar or sub lemon juice
- 1/2 teaspoon kosher salt
- 1/4-1/2 teaspoon red pepper flakes to taste
- 1/4 cup olive oil plus more to taste
- Other Serving Suggestions: Garlic Green Beans & Dijon Garlic Potatoes
- Prep: Preheat the oven to 350 F and set a baking sheet aside. You will need to use a large cast iron pan or oven-safe pan that is at least 12” wide; see the recipe notes if your pan is smaller or not oven safe.
- Cut the Cauliflower: Wash each head of cauliflower well. Use a paring knife to carefully cut off the green leaves at the bottom of each head, keeping the central stem intact. Turn the cauliflower stem-side up, then carefully cut on either side of the stem. Cut the stem down the center to create two cauliflower “steaks.” Repeat with the other head of cauliflower; save the florets you chopped off for another recipe!
- Make the Spice Rub: Add 1 tablespoon of oil to a small bowl along with the garlic powder, cumin, paprika, and salt. Mix well, until evenly distributed.
- Season the Cauliflower: Each cauliflower steak has a “pretty” side (the center cut that looks like a tree) and a less-pretty side (the outer edges). I recommend seasoning the less-pretty side first as it browns slightly less. Place the cauliflower steaks (less-pretty side up) on a baking sheet. Use a pasty brush to brush about half of the spice rub across the cauliflower. Set aside.
- Sear: Warm a cast iron skillet over medium-high heat with the remaining oil. (Note: the oil should cover the entire base of the skillet; if it doesn’t, add more). Place the cauliflower steaks spice-side-down into the skillet and sear for 3-4 minutes. Carefully brush the unseasoned side of the cauliflower steaks during this time, then flip and sear for an additional 2-3 minutes.
- Bake: Remove the pan from the stove and place in the middle rack of the oven (Note: if all of your steaks do not fit, transfer them to the baking sheet instead). Roast for 15 to 20 minutes, until the cauliflower is golden and the central stem is tender.
- Make the Chimichurri: In the meantime add the parsley, oregano, garlic, red wine vinegar, salt, and pepper flakes to a medium bowl. Mix well as you slowly pour in the olive oil; set aside.
- Serve: Remove the cauliflower from the oven and transfer to a platter or serving plates. Serve warm, topped with chimichurri. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 3 days.
- Pan Size: Due to the size of the cauliflower steaks, I recommend using a cast iron pan that 12” wide, so they call cannot fit. If you do not have one, I’d recommend searing the cauliflower in batches of 2, then returning it to the baking sheet. Repeat with the other 2 cauliflower steaks, then bake the cauliflower on the baking sheet instead of in the pan. This also works if your pan is not oven-safe!
- If you don’t like chimichurri, these cauliflower steaks will also pair well with my Curry Tahini Sauce, my Romesco Sauce, or this Peppercorn Sauce!