Roasted Cauliflower Steaks are the perfect vegetarian side or main dish. These easy cauliflower steaks are full of flavor!
When it comes to versatile vegetables, it doesn’t get more versatile than cauliflower. You can turn it into cauliflower rice, air fry it, turn it into cauliflower soup or even make a mash. There are just so many different ways to enjoy this vegetable.
And now my new favorite way: Roasted Cauliflower Steaks.
These Roasted Cauliflower Steaks are so flavorful thanks to a basting with seasoned olive oil. And the roasting itself gives it the perfect crispy charred pieces. Oh. They are just so good.
Let’s talk about what you’ll need to make them:
Roasted Cauliflower Steak Ingredients:
- CAULIFLOWER: This recipe serves 2 – 4 so you’ll need a large head of fresh cauliflower. Peel the outer leaves but leave the stem intact. This will help hold the steaks together.
- OLIVE OIL: This will add flavor and help the cauliflower brown as it cooks.
- OREGANO: I prefer to use dried in this recipe but you could use fresh if that is what you have on hand. Please remember the ratio: 1 teaspoon of dried herbs = 1 tablespoon fresh.
- SHERRY VINEGAR: Sherry vinegar is made with wine and it has a complex nutty flavor. It is one of my favorites! If you cannot find sherry vinegar, you can substitute red wine or white wine vinegar.
- CRUSHED RED PEPPER: Optional but adds a bit of a kick.
- GRANULATED GARLIC: I prefer to use granulated garlic in this recipe because it adds garlic flavor but you don’t have to worry about the garlic burning as it cooks.
- SALT
- PARMESAN CHEESE: Adds saltiness and texture.
- PARSLEY: Optional but adds a nice pop of color as a garnish.
Step by Step Photos and Instructions:
Cut cauliflower into 3/4 – 1 inch slices. 
Whisk together ingredients for seasoned oil. 
Brush with seasoned oil and sprinkle with parmesan. 
Return to oven and bake until golden brown.
- STEP #1: Preheat oven to 425 degrees. Remove the outer leaves of the cauliflower but leave the core intact. Cut 3/4 – 1 inch thick steaks. The ends of the cauliflower might break into pieces but it can still be seasoned and roasted. You should get 3 – 4 “steaks”.
- STEP #2: Place cauliflower steaks on a parchment paper lined baking sheet. You’ll want it big enough to hold all of the cauliflower in a single layer.
- STEP #3: Whisk together olive oil, oregano, sherry, crushed red pepper, garlic and salt.
- STEP #4: Brush steaks with 1/2 of the seasoned olive oil mixture. Sprinkle with half of the cheese. Bake in preheated oven for 15 minutes. Turn, brush with remaining seasoned oil, sprinkle with remaining cheese and roast for another 10 – 15 minutes or until browned.
Storage and Leftovers:
You can store cauliflower steaks covered in the refrigerator for at least a few days. A quick warm up in the microwave or air fryer should warm them right back up.
Recipe FAQ:
As cauliflower roasts it is going to release water, this creates steam and if the cauliflower steaks are too close together they will steam rather than get that nice roasted texture. Just make sure they are in a single layer and not touching.
If you don’t have any sherry vinegar on hand you can use another wine based vinegar like red or white wine vinegar.
Looking for a way to get more veggies into your diet? Check out these Vegetable Side Dishes:
Roasted Green Beans are tender crisp and oh so flavorful!
Baked Asparagus is one of my favorite ways to prepare it. Tender asparagus is under a blanket of crispy panko and parmesan cheese.
Collard Greens are a Southern Classic for a reason! So full of flavor!
Servings
Ingredients
- 1 head cauliflower (leaves peeled, core intact )
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 tablespoon sherry vinegar
- 1/4 teaspoon crushed red pepper (optional )
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon salt
- 1/4 cup parmesan cheese (shredded, plus more for garnish )
- 2 tablespoons parsley (garnish (optional) )
Instructions
Preheat oven to 425 degrees F. Cut cauliflower into 3/4 - 1 inch steaks. The ends will likely break off into smaller florets but you can roast those along with the steaks. Place onto a baking sheet lined with parchment paper.
Whisk together olive oil, oregano, sherry vinegar, crushed red pepper, granulated garlic and salt.
Brush about 1/2 of the mixture on top of the caulfower. Sprinkle with half of the Parmesan. Bake for 15 minutes. Carefully turn, brush with remaining oil mixture and sprinkle with remaining Parmesan. Bake for 10 - 15 more minutes or until golden brown and tender. Sprinkle with more freshly grated parmesan cheese and parsley for garnish (optional).
