Cauliflower gets crispy edges and stays tender in the middle when you slice it thick and blast it with high heat. These steaks look impressive on the plate and actually taste like something you’d want to eat, not something you’re forcing yourself to finish.
The magic happens with that smoked paprika and garlic powder blend. It creates this savory crust that makes each bite feel substantial and satisfying, not like you’re eating diet food. I’ve served these to serious meat eaters who ask for seconds.
The key technique: slice them thick and keep that core intact. Those thin florets you usually make? They’re fine and we roast them too for epic cauliflower bites, but these steaks have presence on the plate. They disappear faster than you’d expect from something this healthy.
🔪 Ingredients & Tools You’ll Need
For the Cauliflower Steaks
- Cauliflower
- Olive oil
- Smoked paprika
- Garlic powder
- Onion powder
- Dried oregano
- Salt
- Black pepper
- Crushed red pepper flakes (optional, for heat)
- Parmesan cheese (optional, for topping)
- Fresh parsley, for garnish
- Lemon wedges, for serving
Equipment
- Large baking sheet
- Parchment paper
- Sharp knife
- Mixing bowl
- Pastry brush or spoon
- Spatula
📝 Step-by-Step Instructions for Roasted Cauliflower Steaks
- Preheat the oven: Heat to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease.
- Prepare the cauliflower: Remove the outer leaves and trim the stem, keeping the core intact. Slice into ¾–1-inch thick “steaks.” You’ll usually get 2–3 steaks from the center; roast extra florets alongside.
- Make the seasoning: Mix olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes in a small bowl.
- Season the steaks: Arrange the cauliflower on the baking sheet. Brush both sides generously with the seasoned oil.
- Roast: Bake for 15–20 minutes. Flip carefully with a spatula and roast for another 10–15 minutes, until the edges are crisp and the centers are fork-tender.
- Optional topping: In the last 5 minutes, sprinkle Parmesan over the steaks and return to the oven until melted and golden.
- Serve: Transfer to plates, garnish with parsley, and serve with lemon wedges.
🔄 Substitutions & Variations
- Cheese swap: Pecorino Romano or Asiago instead of Parmesan.
- Spice it up: Add curry powder, cumin, or za’atar for a different flavor profile.
- Finish strong: Drizzle with tahini sauce, chimichurri, or pesto for a bold topping twist.
💡 Meat Nerd Tips
- Cut evenly: Slice straight through the core so the steaks hold together.
- Don’t overcrowd: Give each steak space on the baking sheet so they roast, not steam.
- Flip carefully: Use a wide spatula to keep steaks from breaking apart.
- Make it crispier: Broil for 1–2 minutes at the end for extra crunch.
- High heat matters: Roast at 425°F or higher to drive off moisture and achieve caramelized edges.
- Center cuts = steaks: The middle slices hold shape; roast extra florets alongside.
- Finish with lemon: A squeeze at the end brightens the whole dish.
🍽️ Serving Suggestions for Cauliflower Steaks
- Serve as a hearty appetizer for parties.
- Pair as a side dish with steak, chicken, or fish.
- Add a drizzle of tahini sauce, pesto, or chimichurri for extra flair.
🧊 Leftovers & Storage
- Storage: Best fresh, but leftovers keep 2–3 days in an airtight container.
- Reheat: Warm in the oven at 375°F until crisp again—avoid the microwave, which softens them.
- Make ahead: Slice and season the cauliflower up to 1 day in advance; roast just before serving.
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Crispy Baked Cauliflower Steaks Recipe
Finally, a veggie that doesn't get ignored. These crispy cauliflower steaks have golden, caramelized edges and fork-tender centers that soak up all those smoky paprika flavors. They're substantial enough that even your most carnivorous guests will be reaching for seconds. Thick cauliflower slabs roasted to perfection with garlic, oregano, and optional Parmesan that makes everything better. Ready in 45 minutes and guaranteed to upgrade any main course.
Ingredients
- 1 large head of cauliflower
- 2 tbsp avocado oil or olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp Kosher salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes optional for heat
- ¼ cup grated Parmesan optional for topping
- fresh parsley chopped, for garnish
- Lemon wedges for serving
Instructions
Preheat the Oven
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly grease it.
Prepare the Cauliflower
- Remove outer leaves and trim the base, leaving the core intact.
- Slice cauliflower vertically into ¾–1 inc) thick “steaks.”
- You’ll usually get 2–3 steaks from the center; roast the extra florets alongside for bonus crispy cauliflower bites.
Mix the Seasoning
- In a small bowl, stir together oil, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes.
Season the Cauliflower
- Arrange steaks on the baking sheet.
- Brush both sides generously with the seasoned oil mixture.
Roast
- Bake for 15–20 minutes.
- Flip carefully with a spatula and roast another 10–15 minutes, until edges are crisp and golden and centers are fork-tender.
- During the last 5 minutes of baking, sprinkle Parmesan on top if using, and return to the oven until melted and golden.
Serve
- Transfer to plates, garnish with fresh parsley, and serve with lemon wedges for brightness.
Notes
- Slice through the core so the steaks stay intact.
- Don’t overcrowd the pan — space helps them roast, not steam.
- Flip carefully with a wide spatula to keep them from breaking apart.
- High heat (425°F) is key for crispy, caramelized edges.
- Finish with lemon to brighten the flavor.
Nutrition
Serving: 1serving | Calories: 130kcal | Carbohydrates: 9g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 446mg | Potassium: 471mg | Fiber: 3g | Sugar: 3g | Vitamin A: 342IU | Vitamin C: 69mg | Calcium: 95mg | Iron: 1mg
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❓ FAQs About Baked Cauliflower Steaks
How do I keep cauliflower steaks from falling apart?
Cut straight through the core, which helps the florets hold together during roasting.
Can I make cauliflower steaks on the grill?
Yes, grill over medium-high heat for about 5 minutes per side, brushing with oil as needed.
Do I need to steam cauliflower before roasting?
No, high-heat roasting cooks it through while creating caramelized edges.
What if I only get 2 steaks from my cauliflower?
That’s normal, but we also get a lot of little cauliflower bites. Roast the extra florets alongside -they’ll be just as delicious.
