Jun 14, 2023 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 for added protein, these cauliflower steaks will keep you full (unlike other recipes on the internet). Finished with a creamy tahini drizzle, it’s a remarkable and delicious plant-based main dish.
I personally love cauliflower so much, and cook with it a lot as you know. Cauliflower is such a versatile vegetable! There’s truly nothing cauliflower can’t do. In addition to making a creamy Alfredo sauce, pizza crust, buffalo wings, and delicious mac and cheese sauce, it also makes a juicy, plant-based steak!
Now, let’s get to the recipe so you can get these 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 added protein to keep me fuller longer; making the dish feel more similar to a traditional steak.
These steaks are prepared using just 6 simple ingredients. For the full recipe and measurements, scroll down to the complete recipe card below!
There are just a few simple steps to making cauliflower steaks at home.
Begin by prepping the cauliflower. Remove the outer leaves from the base of the whole head of cauliflower. Trim the stems while keeping them long enough to keep the cauliflower head in tact.
Then, using a large knife, cut through the centre of each cauliflower head, making two equal halves. Cut a thick, 1 1/2-inch thick “steak” from each halve, resulting in 4 large steaks.
If your cauliflower heads are extra large, you may be able to cut two steaks from each halve of cauliflower, but I usually only get 2 thick cauliflower slices from one head of cauliflower.
Once your steaks are cut, save any remaining cauliflower florets for other recipes.
Image for how to cut cauliflower steaks by The Delicious Life.
Next, prepare the seasoning. In a small bowl, whisk together the sweet paprika, cumin, salt, garlic powder, smoked paprika, and black pepper.
Place the cut steaks on the prepared baking sheet in a single layer and divide half of the spice mixture amongst the four steaks.
Drizzle each steak with olive oil and massage the spices and olive oil mixture into each steak. Use your fingers to make sure you get the spices into each and every nook and cranny! Alternatively, you can use a silicone brush to brush the spices liberally over the steaks.
Flip the steaks and repeat on the remaining side of each steak.
Lastly, tightly cover the baking sheet with tin foil, then bake for 10 minutes. Remove the foil, then place back in the oven to roast until golden and crispy, 5-10 minutes. Flip the steaks, then roast on the other sides of the steaks until fork tender, crispy and lightly charred, about 5 minutes.
Transfer the steaks to a serving platter and top with seasoned chickpeas, fresh parsley and drizzle with tahini to taste! Enjoy!
Cauliflower steaks can be served just as you would serve a classic steak or main dish. (I personally love the addition of chickpeas because it adds some protein to the dish to keep you fuller longer).
In addition to serving with the tahini chickpea mixture, here are a few of my favourite side dishes to pair with these veggie steaks!
Although leftover steaks will keep for up to 3 days when stored in an air-tight container, they are best enjoyed while fresh. If you are looking for plant-based recipes that are suitable for meal prep, I’d recommend alternative cauliflower recipes such as Vegan Potato and Cauliflower Curry or Spiced Sheet-Pan Roasted Vegetables.
Similar to meal prep, while you can freeze these veggie steaks, I wouldn’t recommend it. Freezing the cauliflower will change it’s texture and moisture content and won’t have the same crispy exterior. If making, plan on enjoying fresh.
For best results, purchase a large cauliflower head and keep the bottom stem in tact enough to keep the head of cauliflower from breaking into florets. Cut the cauliflower into thick steaks using a long sharp knife on a stable cutting board.
Great question! I like to use the leftover cauliflower florets to make my Cauliflower Mac and Cheese, Cauliflower Buffalo Wings or Cauliflower Chickpea Curry. You could also place the leftover florets in a food processor and blitz them into homemade cauliflower rice. Leftover florets will keep for up to 7 days in the fridge when stored with some air flow.
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.
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