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cauliflower steaks2
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5 from 2 votes

Cauliflower Steaks

Whether you simply roast these in the oven with olive oil and parmesan cheese, or serve them on a bed of pureed sweet, white or Roasted Bell Pepper sauce, these are way better than ordinary cauliflower.
Total Time45 mins
Course: Side Dish
Cuisine: Low Carb, Vegan, Whole 30
Diet: Vegan
Servings: 4 Servings
Author: Mike Nadelman



  • 4 cauliflower "steaks" you'll need 2 heads of cauliflower

Base (choose 1):

  • 1 Jar of Roasted Red Bell Peppers
  • 2 medium white potatoes
  • 1 large sweet potatoe
  • 1 large piece of pealed butternut squash


  • ¼ cup olive oil
  • 1 ½ tbsp lemon juice
  • 1 ½ tsp lemon zest
  • 3 cloves of garlic finely minced or grated
  • 1 ½ tsp poultry seasoning
  • ½ tsp onion powder
  • 1 tsp fine grain kosher salt
  • ¼ tsp pepper
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh thyme finely chopped



  • Preheat oven to 425˚F.
  • Prep the cauliflower: Start by trimming any outer leaves. You can leave the stem intact – this helps keep the cauliflower steak together. Slice directly through the middle of the cauliflower head. Carefully cut 1-1 ½ inch thick slices. You should be able to get 2 large steaks out of each head of cauliflower



  • Whisk together olive oil, lemon juice, zest, garlic, poultry seasoning, salt, pepper, onion powder, parsley and thyme.
  • Brush the marinade liberally on each side of each cauliflower steak. Place on a sheet pan, cover with aluminum foil and roast for 10 minutes. After 10 minutes, remove the foil and brush the top with more marinade. Return to oven uncovered for 8 minutes, then flip each steak, brush with remaining marinade and roast for additional 8-10 minutes, until fork tender and crispy on the exterior.
  • Serve: Serve hot with your favorite side dishes, like vegan mushroom gravy, mashed potatoes and green beans.