Cauliflower’s relatively blank canvas flavor may make it seem “boring” when boiled or steamed. However, throw it in the oven, an air fryer, or on a grill. And suddenly, this inexpensive, humble ingredient transforms into something altogether new that everyone will love! The truth is that the neutral flavor of cauliflower is what makes it so versatile in the first place. It’s also helped it become so popular for low-carb and meat-free eaters. Process it into cauliflower rice or create a low-carb cauliflower mash. Or you can make a cauliflower pizza crust, buffalo cauliflower wings, or – of course – these roasted or grilled cauliflower steaks! The high heat cooking methods help cook the cauliflower until tender in the middle yet wonderfully caramelized, brown, and crisp outside. Additionally, grilling helps infuse it with an amazing extra “smoky” layer. Plus, all you need for this “base” cauliflower steak recipe is just a handful of inexpensive pantry ingredients, a sharp knife, and an oven or grill. There are tons of ways to adapt it to your liking, though, with alternative seasonings and plenty of topping options. Keep reading for my favorites! Looking for more ways to enjoy cauliflower? You might enjoy healthy roasted cauliflower soup or tahini cauliflower wings.
The Ingredients
At its simplest, you can prepare a cauliflower steak recipe with just olive oil, salt, and pepper. However, I’ve added just a few more seasonings for an incredibly moreish flavor!
Cauliflower: Use large, densely-packed heads of cauliflower that are free from blemishes and heavy for their size. Olive oil: When grilling, I recommend avocado oil or other oil with a high smoke point. Lemon: Use fresh lemon juice rather than bottled. Increase the flavor with lemon zest. Seasoning: This cauliflower steak recipe uses a simple combination of salt, black pepper, smoked paprika, red pepper flakes (OR cayenne pepper/chili powder) with fresh garlic (or garlic powder in a pinch). Fresh herbs: (optional) to garnish. I.e., flat-leaf parsley, chives, scallions, cilantro, etc.
If you aren’t a fan of the smell of cooking cauliflower, you can add bay leaves, and that will help!
The Step By Step Instructions
How to Clean Cauliflower
For this recipe, we are not cutting the cauliflower into florets. So first, remove any outer layer leaves. Then, soak the whole head in a bowl of salt water (or vinegar water). After 15 minutes or so, rinse the head with cool water and pat it dry.
How to Cut Cauliflower Steaks
Chop away the thick protruding stem to create a flat base so it can sit level on your cutting board. Then, use a long sharp knife to slice the cauliflower head into slices. I made mine fairly thin at around ¾-inch, and I wouldn’t recommend trying any thinner.
How to Season Them
First, mince the garlic. Then transfer it to a small bowl along with the oil and all seasonings. Mix well. Then, using a pastry/silicone brush, liberally brush both sides of the cauliflower steaks.
How to Grill Cauliflower Steaks
To make grilled cauliflower steaks, first, prepare the cabbage as written above, only brushing one side of the slices with the dressing. Meanwhile, preheat your grill to medium heat (around 350-375ºF/176-190ºC) OR use a charcoal BBQ if preferred, brushing the grates with oil. Once preheated, place the cauliflower steaks into a single layer onto the grill with the seasoned side down. Cook for around 4-5 minutes (5-6 for thicker slices. They should be browned and crispy), then brush the top of the “steaks” with dressing, flip them over, and repeat. Allow them to cook until crispy and golden-brown outside and tender in the middle.
Other Cooking Methods
Oven Roasted Cauliflower steaks: First, preheat the oven to 400ºF/200ºC before cutting the cauliflower steaks, and line a baking tray with parchment paper. Then prepare the steaks as written above and place them on a parchment-lined baking tray. Roast for 25 minutes in the oven, flipping halfway. The roasted cauliflower steaks are ready when they’re tender in the middle and golden-brown and crisp outside.
How To Make Ahead and Store
Make ahead: You can chop the cauliflower slices and prepare the marinade 2 days in advance, and store them separately in the fridge. Store: Allow them to cool and store any leftovers in an airtight container for 3-4 days. Freeze: You can freeze the leftovers for up to 3 months in a Ziplock bag. Reheat: You can reheat them in the oven, air fryer, or a stovetop grill pan. I don’t recommend using a microwave.
What to Serve with Cauliflower Steaks
Cauliflower steaks work well with so many types of meals. Whether you want it as a meat-free BBQ offering, as a vegetarian main during roast dinners, at your holiday table, or simply a quick and delicious side or main alongside:
Pasta – like avocado pasta, garlic lemon pasta, etc. With polenta/grits. Stir-fries – like this mixed vegetable and noodle stir fry. Curry – like Thai red or green curry. Salad – Serve these grilled caulifloer steaks over salads and salad/grain bowls. Roasted chicken. Baked salmon and other fish. Shrimp skewers. Marinated tofu (or crispy baked tofu) or tempeh. Noodles, brown rice, and quinoa. Lentils or lentil taobuli.
More Simple Vegetable Side Dishes
Air fried zucchini fries Garlic roasted corn on the cob Quick sautéed zucchini Best Roasted Acorn Squash Recipe Quick Boiled Cabbage Recipe
If you try this easy cauliflower steaks recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
