Cauliflower Steak
This cauliflower steak recipe is quick and easy to cook either in the oven or on the grill, making a super tasty plant-based meal that can be paired with your favorite sauce. It is keto, gluten-free,low-calorie, and vegan like our mushroom steak.
Servings 8 steaks
Calories100.5 kcal
Cost $ 0.50 per steak
Equipment
- 1 cutting board
- 1 Chef knife
- 1 large baking sheet
- 1 oven or outdoor grill
- 1 small bowl
Ingredients
- 2 heads cauliflower white, not purple
- ¼ cup olive oil or avocado oil
- Salt to taste
- Ground black pepper to taste
- 1 tablespoon garlic powder NOTE: Please do not use minced fresh garlic because it may burn
- A pinch of ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- A pinch of red pepper flakes optional -- You may add a pinch of Italian seasoning if you want.
- Finely chopped parsley to sprinkle on top, or another fresh herb of choice.
Instructions
Roasted Cauliflower Steaks
- Place the oven rack in the lower third position. Preheat the oven to 500ºF (260ºC).
- CUT: Trim the outer green leaves from the head of the cauliflower and then cut off the stem, keeping the core intact. Using Chef's knife, cut the cauliflower in half lengthwise through the center. Next, slice a 1 ½-inch thick steak from each half, yielding about 4 slices. NOTE: If the head is large, cut one more steak from each of the cut sides, yielding 6 steaks. Repeat the process with the other head of cauliflower, removing any florets not connected to the stem. There should be about 8 to 12 pieces in total.
- Place cauliflower steaks on a large rimmed baking sheet (or 2 medium baking sheets).
- SEASON: Drizzle olive oil on both sides of each cauliflower steak. In a small bowl, combine salt, pepper, garlic powder, cumin, turmeric, and smoked paprika, and sprinkle the mixture evenly on both sides.
- ROAST: Tightly cover the baking sheet with foil and bake it for 5 minutes. Then, remove the foil and roast the cauliflower steaks for 10 minutes.
- Gently flip each one of them and roast until a golden brown crust forms on both sides. It will take about 5 to 8 minutes.
- SERVE: Transfer them to a serving platter and garnish the top with red pepper flakes and parsley. Serve with your favorite store-bought (such as pesto or chimichurri) and lemon slices on the side.
Grilled Cauliflower Steak
- CUT & SEASON: To make grilled cauliflower steak, cut and season the steaks as written above. Meanwhile, preheat your electric grill to medium heat (around 350-375ºF/176-190ºC) OR use a charcoal BBQ if preferred, brushing the grates with oil of course.
- After preheating, place each cauliflower steak into a single layer on the grill with the seasoned side down. Cook for around 4-5 minutes (or 5-6 for thicker slices) or until browned and crispy. Then, flip the steaks over, and repeat. They must be golden brown and crispy outside and tender in the middle.
Recipe Notes
Refrigerating
Allow the cauliflower steaks to cool completely before storing them. Place leftovers in an airtight container and refrigerate for up to 3–5 days. If stacking the steaks, separate the layers with parchment paper to reduce breakage.Reheating
The oven or air fryer will restore the texture better than the microwave. To reheat in the oven:- Preheat the oven to 350°F.
- Arrange the steaks on a baking sheet.
- Heat just until warmed through.
- Preheat the air fryer to approximately 350°F.
- Arrange the steaks in a single layer.
- Heat for a few minutes until hot and lightly crisp.
Freezing
You can freeze cooked cauliflower steaks for up to 3 months, although the texture will be softer after thawing. Freeze them first in a single layer on a lined baking sheet. Once firm, transfer them to a freezer-safe bag or container with parchment between the pieces. Thaw overnight in the refrigerator and reheat in the oven or air fryer.Making Ahead
For the best texture, cut the cauliflower no more than one day in advance. Store the uncooked slices in an airtight container in the refrigerator. Mix the dry seasoning blend separately and keep it covered at room temperature. Oil and season the cauliflower immediately before cooking.Nutrition
Calories: 100.5kcal | Carbohydrates: 8.2g | Protein: 3g | Fat: 7.2g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5g | Sodium: 44.1mg | Potassium: 453.8mg | Fiber: 3.1g | Sugar: 2.8g | Vitamin A: 123.1IU | Vitamin C: 69.4mg | Calcium: 33.5mg | Iron: 0.9mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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