Jun 14, 2023 (Last updated Apr 29, 2026) by Hannah Sunderani
If you’re a fan of cauliflower, you’re going to fall in love with these Cauliflower Steaks! Ready in 30 minutes, these oven-roasted cauliflower steaks are tender on the inside, charred and crispy on the outside and seasoned to perfection. Topped with spiced chickpeas, these cauliflower steaks makes a great main course for plant-based eaters.
If you love cauliflower as much as I do, make sure to check out these 4 Must-Try Vegan Cauliflower Recipes. They’re some of the best I’ve ever tried and suitable for beginners!
Now, let’s get to the recipe so you can get these plant-based cauliflower steaks on your dinner table asap!
I recipe tested these roasted cauliflower steaks a multiple times before nailing this recipe, the spices and cook time is perfection for a tender cauliflower with crisp edges. I also personally found that the addition of spiced chickpeas helped make them feel like a more satiating meal. All in all it’s a great alternative to traditional steak for plant-based eaters.
Ingredient Notes
These steaks are prepared using simple ingredients. For the full recipe and measurements, scroll down to the complete recipe card below!
- Cauliflower: The main ingredient of course! In order to cut thick cuts of cauliflower, its best to purchase the largest heads of cauliflower you can find at the grocery store.
- Spices: Season with a blend of sweet paprika, smoked paprika, garlic powder, and cumin. It adds flavour without being overpowering, keeping these roasted steaks a versatile plant-based main.
- Chickpeas: I like to add chickpeas to these cauliflower steaks for a more filling main dish. This helps the cauliflower stick with you similar to a meat-based steak would, but keeping the dish entirely vegan of course! They are deliciously spiced and a lovely addition to this dish.
How to make oven-roasted cauliflower steaks with spiced chickpeas:
Making these oven-roasted cauliflower steaks are simple and straightforward, and best of all they can be done in the oven with no barbecue necessary! Here’s what to do:
Transfer the steaks to a serving platter and top with seasoned chickpeas, fresh parsley and drizzle with tahini to taste! Enjoy!
I hope you love this Veggie Steak recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more vegan recipes and meal plans featuring recipes just like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
30-Minute Roasted and Tender Cauliflower Steaks with Chickpeas
Ingredients
Cauliflower Steaks
- 2 cauliflower heads
- 1 tsp paprika
- 1 tsp cumin
- 3/4 tsp fine sea salt
- 3/4 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp pepper
- 1/4 cup olive oil
Toppings
- 1 can chickpeas, strained and rinsed (400 ml/13.5 fl oz)
- 1/4 tsp paprika
- 1/4 tsp cumin
- pinch sea salt
- 2 tbsp fresh chopped parsley leaves
- 1/4 cup tahini
- water to thin
Instructions
Cut the cauliflower steaks:
- Preheat oven (or bbq) to 475F/245C. Adjust the oven rack to the middle position. Line a baking sheet with tin foil.
- Remove the outer green leaves from the cauliflower heads and trim the stems (keeping enough stem to leave the cauliflower head in tact)
- With a large knife, cut into the centre of the cauliflower head to make two equal halves. Then cut a 1 ½-inch thick "steak" from each half. (If the cauliflower head is large, you might be able to get another steak from each cut side, but I usually only get 2 thick steaks from one cauliflower head).
- Repeat this process with remaining cauliflower head to make 4 cauliflower steaks in total. (Save any cauliflower florets leftover for other recipes).
Roast the cauliflower steaks:
- In a small bowl mix together the paprika, cumin, salt, garlic powder, chili powder, and pepper.
- Place the cauliflower steaks on the prepared baking sheet and divide half of the spiced mixture among the four steaks. Drizzle with half the olive oil and massage the steaks with your fingers to incorporate the spices into the nooks and crannies. Flip each steak and sprinkle them with the remaining spice mixture, drizzle with remaining olive oil. Massage again to incorporate the spices into the steaks.
- Tightly cover the baking sheet with tin foil to enclose and bake in the oven for 10 minutes. Remove the foil and place back in the oven to roast until golden and crispy, 5-10 minutes. Remove from the oven (or bbq), flip the cauliflower steaks with a spatula and roast the other-side until golden, crispy and lightly charred, 5 minutes. (If you're doing this on the bbq: Tightly cover the baking sheet with tin foil to enclose and bake in the oven for 10 minutes. Remove the foil and place back the cauliflower steaks directly on the grill to cook until golden and crispy, 5 minutes. Flip the cauliflower steaks with a spatula and grill the other-side until golden, crispy and lightly charred, 5 minutes).
Toppings:
- In a small mixing bowl combine the chickpeas, paprika, cumin and sea salt. Mix to combine.
- If your tahini is too thick to drizzle, spoon into a small bowl and add splashes of water to thin until desired drizzle consistency. (I used about 2 to 3 tbsp of water to thin).
- Transfer the cauliflower steaks to a serving plate and sprinkle with the seasoned chickpeas, sprinkle with the parsley and drizzle with the tahini.
Notes
Approvals
Nutrition
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Absolutely delicious. I just added Sriracha sauce to give it more of a kick and topped with pomegranate seeds which I do to almost every dish I make. This will be a weekly main dinner dish for our family now! Thanks Hannah for sharing this recipe. So easy, so delicious and so healthy. <3
Love the way you made it your own Ramanjeet, I’ll have to try! ♥️
Made this recipe tonight and it was a hit! My husband who doesn’t eat vegan but wanted to have a lighter meal joined me in it and he really enjoyed it too. He said it might be one of the best recipes I’ve ever tried. Definitely will be making again. It’s so tasty.
Thanks for the very kind review Cathryn! So thrilled that you enjoyed the recipe so much!! (And that your non-vegan husband did too!).