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Roasted Cauliflower Steaks

Roasted Cauliflower Steaks

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Roasted cauliflower steaks offer crispy, caramelized edges with tender centers through high heat roasting at 425°F. This simple recipe emphasizes thick slicing and generous oil coating to achieve perfect texture without complicated prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 medium-large cauliflower head trimmed, outer leaves removed, core left intact
  • 4 tablespoons olive oil for brushing both sides of steaks, use regular olive oil for high heat
  • 1 teaspoon salt prefer kosher salt for even seasoning
  • 0.5 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder sticks better than fresh garlic at high heat
  • 0.5 teaspoon smoked paprika optional, adds subtle smoky flavor
  • 1 tablespoon lemon juice drizzle after roasting to keep bright acidity
  • fresh parsley or thyme chopped, for garnish after roasting

Method
 

  1. Remove outer leaves and trim the stem flat, leaving the core intact. Slice the head vertically into ¾-inch thick steaks starting from the center. Set aside any loose florets for another use.
    1 medium-large cauliflower head
  2. Brush each steak generously with olive oil on both sides (about 1 tablespoon per steak). Evenly sprinkle salt, black pepper, garlic powder, and smoked paprika if using.
    4 tablespoons olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, 0.5 teaspoon smoked paprika
  3. Place steaks on a parchment-lined baking sheet spaced 1-2 inches apart to avoid steaming and ensure browning.
  4. Bake at 425°F for 25-30 minutes. Flip steaks halfway through roasting for even color or skip flipping for extra crisp top side. Roast until edges are golden and centers pierce easily with a fork.
  5. Let the steaks rest on the pan for 5 minutes after roasting. Drizzle with lemon juice and sprinkle with fresh parsley or thyme if desired. Serve immediately to maintain crisp edges.
    1 tablespoon lemon juice, fresh parsley or thyme

Notes

  • Slice steaks ¾-inch thick to avoid drying or crumbling.
  • Generously brush oil on both sides to prevent burnt edges.
  • Leave space on the pan to allow proper roasting instead of steaming.

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