Roasted Cauliflower Steak is a showstopper that turns humble cauliflower into a hearty, flavorful centerpiece. Thick slices are seasoned to perfection and roasted until golden, creating a crispy exterior and a tender, melt-in-your-mouth interior. The natural sweetness of the cauliflower deepens as it caramelizes, while a hint of smokiness adds depth. Ready in just 50 minutes, this dish is as easy as it is impressive.
With its satisfying texture and rich, savory flavors, this recipe is perfect for both weeknight dinners and special occasions. The cauliflower’s versatility shines, pairing beautifully with bold spices or a simple drizzle of olive oil. It’s a wholesome, plant-based option that even meat lovers will crave. Every bite delivers a delightful contrast of crunch and creaminess, making it a true crowd-pleaser.
Ingredients for Roasted Cauliflower Steak
- 2 large cauliflowers (remove outer leaves and slice into 1½-inch-thick steaks)
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- Arugula Pesto (store-bought or homemade)
- Topping:
- ¼ cup pine nuts
- ¼ cup hazelnuts, chopped
- ¼ cup chopped fresh parsley
- ¼ cup golden raisins
- 1 teaspoon lemon zest
- 2 teaspoons capers
- 1 small Fresno chili, chopped (or ¼ teaspoon red pepper flakes)
- 2 teaspoons extra-virgin olive oil
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower: Remove the coarse outer leaves of each cauliflower. Slice 2 (1½-inch-thick) “steaks” from the center of each cauliflower, keeping the core intact. (Save the leftover cauliflower for another recipe.)
- Sear the cauliflower: Heat a skillet over medium heat and brush with oil. Place one or two cauliflower steaks in the pan and sear for 2 to 3 minutes per side, or until golden brown. Repeat with the remaining steaks.
- Roast the cauliflower: Transfer the seared steaks to the baking sheet. Sprinkle both sides with salt and pepper, drizzle with olive oil, and roast for 22 to 28 minutes, or until the core is fork-tender.
- Make the topping: In a small bowl, stir together the pine nuts, hazelnuts, parsley, raisins, lemon zest, capers, chili, and olive oil.
- Assemble the dish: Spread a layer of arugula pesto on each plate. Place a cauliflower steak on top, spoon the nutty topping over it, and drizzle with additional olive oil if desired. Serve immediately.
Creative Topping Ideas to Elevate Your Cauliflower Steak
While the pine nut and hazelnut topping is delicious, feel free to experiment with other flavor combinations. Try a Mediterranean twist with crumbled feta, sun-dried tomatoes, and Kalamata olives. For a spicy kick, mix harissa paste with tahini and drizzle it over the steak. Or, keep it simple with a sprinkle of smoked paprika and a dollop of garlic aioli.
Perfect Pairings: What to Serve with Roasted Cauliflower Steak
This dish shines as a main course or a hearty side. Pair it with a fresh arugula salad tossed in lemon vinaigrette for a light contrast. For a more filling meal, serve it alongside quinoa pilaf or roasted sweet potatoes. A glass of crisp white wine or sparkling water with lemon complements the flavors beautifully.
How to Store and Reheat Your Cauliflower Steak
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the steaks on a baking sheet and warm them in a 350°F oven for 10-15 minutes, or until heated through. Avoid microwaving, as it can make the cauliflower soggy. The topping can be stored separately and added fresh after reheating.
Time-Saving Tips for Busy Cooks
Prep the cauliflower steaks and topping ingredients ahead of time to streamline the process. Use pre-chopped nuts or a food processor to save time on chopping. If you’re short on time, skip the searing step and roast the steaks directly—they’ll still be flavorful, though slightly less caramelized.
Equipment Tips for the Best Results
A sharp chef’s knife is essential for slicing sturdy cauliflower steaks. Use a cast-iron skillet for searing to achieve a perfect golden crust. If you don’t have parchment paper, lightly grease the baking sheet with olive oil to prevent sticking. A microplane grater works wonders for zesting the lemon finely.
Roasted Cauliflower Steak
Ingredients
- 2 large cauliflowers
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
Arugula Pesto Topping
- ¼ cup pine nuts
- ¼ cup hazelnuts, chopped
- ¼ cup chopped fresh parsley
- ¼ cup golden raisins
- 1 teaspoon lemon zest
- 2 teaspoons capers
- 1 small fresno chili, chopped or ¼ teaspoon red pepper flakes
- 2 teaspoons extra-virgin olive oil
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Remove the coarse outer leaves of each cauliflower, then slice 2 (1½ -inch-thick) “steaks” from the center of each cauliflower, keeping the core intact. Cutting the steaks from the center is the best way to get slabs that will stay intact through the cooking process. You’ll have quite a bit of cauliflower leftover. Save it to make our Cauliflower Pasta or any of these cauliflower recipes another day!
- Heat a skillet over medium heat and brush with oil. Place one or two cauliflower steaks in the pan and sear for 2 to 3 minutes per side, or until golden brown. Repeat with the remaining cauliflower steaks. Transfer each steak to the baking sheet, sprinkle both sides with salt and pepper, drizzle with a little bit more olive oil, and roast in the oven for 22 to 28 minutes, or until the core is fork-tender.
- Make the topping: In a small bowl, stir together the pine nuts, hazelnuts, parsley, raisins, lemon zest, capers, chili, and olive oil.
- Assemble plates with a slather of the pesto, a cauliflower steak, spoonfuls of the topping, and another drizzle of olive oil, if desired, and serve.