Cauliflower Steaks
Cauliflower Steaks are tender, tangy, and a touch spicy! Made in under half an hour with savory garlic and smoky paprika, a splash of citrus, and drizzled with fresh crema, these “steaks” are great as a side dish or as the main course.
Pair these savory Cauliflower Steaks with a side of Apple Cranberry Walnut Salad for a filling lunch. Or as a side dish to our Teriyaki Salmon or Chicken Caprese to complete dinner!
Tips and Variations:
- The hardest part of this recipe is cutting the cauliflower so that it actually stays together in a slab and doesn’t fall apart into florets. You may want to use two heads of cauliflower to ensure you’re able to get enough slices. You can always use the excess for another recipe or eat it raw with your favorite dip for an afternoon snack!
- If you want to try a cheesy version, when you rotate the cauliflower steaks and bake the second time, add your cheese then. That’ll be just enough time to allow the cheese to melt and get nice and bubbly without burning.
- Feel free to change up the seasonings to create your own flavor profile! Use an Italian blend and serve over pasta or with a side of chicken parm. Try a taco seasoning, a BBQ rub, or lemon pepper. Cauliflower takes well to any type of seasoning because it’s so basic to start so get experimental!
- When cutting the steaks use a sharp knife. This helps create a clean cut and keeps it from falling apart.
Storage and Reheating
Storage: Store leftover cauliflower steaks in the fridge in an airtight container for 3 days.
Freezer: You can freeze cauliflower steaks in a freezer safe container for 3 months.
Reheating: Warm in the microwave until heated through.
More Vegetarian Inspired Recipes:
- Creamy Mushroom Broccoli Pasta
- Whole Roasted Cauliflower
- Roasted Brussels Sprouts and Sweet Potatoes
- Vegetarian Burrito Bowls
- Cauliflower Casserole
- Chickpea Fritters
- Vegetarian Taco Board
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Ingredients
- 1 head of cauliflower, cleaned
- 3 garlic cloves, finely minced
- ¼ cup olive oil
- ½ lemon, juiced
- 1 tablespoon(s) parsley, freshly chopped
- 1 tsp. paprika
- ½ tsp. salt
- ½ tsp. ground black pepper
Instructions
- Preheat the oven to 450°F, and line a large baking pan with parchment paper.
- Place the head of the cauliflower crown side down onto a cutting board then cut off the green ends that aren’t connected to the stalk.1 head of cauliflower
- Cut the cauliflower into 3 to 4 (½-inch) thick slices then place the slices onto the prepared baking sheet. (Save the extra cauliflower to cook for another dish if desired.)
- Rub the garlic into the cauliflower then drizzle with the olive oil and lemon juice.3 garlic cloves¼ cup olive oil½ lemon
- Sprinkle the parsley, paprika, salt and pepper on top then bake for 6 minutes. Rotate the pan, and bake for another 6 minutes or until the cauliflower is tender to your liking.1 tablespoon(s) parsley1 tsp. paprika½ tsp. salt½ tsp. ground black pepper