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Roasted cauliflower steaks on a black plate, topped with herbs and grated cheese, with lemon wedges and fresh parsley on the side.
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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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 130kcal
Author: Kita Roberts

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.”
    A person slices a head of cauliflower on a wooden cutting board with a large knife.
  • 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.
    A person brushes seasoning onto raw cauliflower steaks arranged on a parchment-lined baking tray, with a small bowl of marinade nearby.

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.
    A hand sprinkles shredded cheese over roasted cauliflower steaks and a cauliflower steak on a parchment-lined baking tray.

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