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Cauliflower Steak Recipe

Thick, golden slabs of cauliflower that are crispy on the outside and tender within, seasoned with smoky spices and transformed into an impressive, restaurant-worthy centerpiece.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 145
Ingredients Method Notes

Ingredients
  

For the Cauliflower Steaks
  • 2 large heads cauliflower (about 2-3 pounds each)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • salt and black pepper to taste
  • 2 tablespoons fresh lemon juice
For the Herb Butter (Optional)
  • 3 tablespoons butter, softened
  • 2 tablespoons fresh parsley, chopped
  • 1 clove garlic, minced

Method
 

  1. Preheat oven to 425°F (220°C). Remove leaves and trim the stem of each cauliflower head, keeping the core intact. Place cauliflower stem-side down and slice into ¾-inch thick steaks from the center outward. Pat each steak dry with paper towels.
  2. In a small bowl, whisk together olive oil, garlic powder, smoked paprika, cumin, salt, and pepper until well combined. Brush both sides of each cauliflower steak generously with the seasoned oil mixture.
  3. Heat a large oven-safe skillet or cast-iron pan over medium-high heat. When hot, carefully place the seasoned steaks in the pan. Cook for 3-4 minutes without moving them, allowing a golden-brown crust to form.
  4. Gently flip each steak using a spatula. Sear the second side for another 2-3 minutes, then immediately transfer the entire pan to the preheated oven.
  5. Roast for 15-18 minutes, until the steaks are tender when pierced with a fork but still hold their shape. The edges should be deeply golden and slightly crispy.
  6. Remove from oven and immediately drizzle with fresh lemon juice while the steaks are still hot. If using herb butter, dollop it on top while the steaks are warm so it melts slightly.

Notes

Cut cauliflower steaks the night before and store in refrigerator to save time and help surfaces dry for better browning. Keep the core intact when slicing and cut steaks at least ¾-inch thick to prevent falling apart. Store leftovers in refrigerator for up to 3 days and reheat in 375°F oven for 8-10 minutes to restore crispiness - avoid microwave. These don't freeze well due to texture changes.