Cauliflower Steaks
This is the tray I make when I want cauliflower to look like a main and not a side of florets. Thick slices roast until the edges char and the centers soften. A tahini-lemon sauce goes on after the oven, then pomegranate and parsley, which is the white pool and the red seeds in the photo. No breading. The char is the crust.
The head has to be firm, and the slices have to be thick. Thin slices fall apart on the pan. Keep the core in the slice so it holds together. A hot oven and oil on both sides are what brown the face. Flip once. Moving them more than that breaks the steak. Sauce after the roast, or it burns and the cauliflower steams under it.
It feeds two as a main, two steaks each, or four as a side. The loose florets that fall off the head roast on the same tray. Nothing gets wasted.
Why You'll Love This
- Looks like the photo: charred steaks, white sauce, pomegranate, herbs.
- One tray.
- A main or a side.
- Tahini and lemon, not a heavy cheese sauce.
Anti-Inflammatory & Mediterranean Recipes
Cauliflower Steaks
- Prep10 min
- Cook30 min
- Total40 min
- Servings2 servings
- Calories280 kcal
Ingredients
- Cauliflower
- Sauce and top
Instructions
- Heat the oven to 425 F (220 C). Line a sheet pan with parchment.
- Trim the cauliflower and slice it into 1-inch steaks, keeping the core in each slice. Toss the loose florets in too.
- Brush both sides with olive oil. Season with salt, garlic powder, pepper, and paprika. Roast 25 to 30 minutes, flipping once, until the edges are deep gold and a knife meets a little resistance.
- Stir the tahini, lemon juice, garlic, water, and salt until it drizzles. Add water a teaspoon at a time if it seizes.
- Spoon the sauce over the steaks. Finish with pomegranate and parsley. Serve from the tray.
Notes & Tips
- Thick slices, core left in. Thin ones crumble.
- Oil both sides. A dry face will not char.
- Sauce after the oven. On during the roast, it burns.
- Tahini seizes when lemon hits it. Water brings it back. Do not add oil to fix it.
- Nutrition: Per serving (2 steaks and sauce). Estimate.
- Nutrition: Net carbohydrates: 12g
- Nutrition: WW estimate: 7 points on the current plan (oil and tahini carry the points; cauliflower is usually 0)
- Fridge: 3 days, covered. Reheat on a hot sheet pan so the edges crisp. Add fresh sauce and herbs when you serve it.
- The steaks soften after a day. Still good as a side.
- Nutrition is an estimate from cauliflower, olive oil, tahini, lemon, and pomegranate.
- ## The Secret to a Steak That Holds
- Leave the core in and cut thick. The core is the spine of the slice. Cut it out and the steak falls into florets before it browns. A 1-inch cut, oil on both faces, and one flip are what give you the intact rounds in the photo.
Variations & serving ideas
- No tahini: use plain Greek yogurt with lemon and garlic. The sauce will be tangier.
- No pomegranate: chopped toasted almonds give crunch without the sweet.
- Higher protein: serve with a fried egg or a spoon of chickpeas on the side.
- No paprika: the steaks still brown. The color will be paler.
- Dairy-free already, if you keep the tahini.
Nutrition Facts
Per serving · makes 2 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 21 g |
| Sodium | 480 mg |
| Total carbohydrate | 18 g |
| Fibre | 6 g |
| Protein | 8 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
What size cauliflower works best?
A large, tight head. A small one will not give you full steaks. Use the loose pieces on the same tray.
Can I make it ahead?
Roast the steaks up to a day ahead. Reheat on a hot pan, then add the sauce, pomegranate, and parsley. The sauce weeps if it sits on overnight.
How do I make it a meal?
Add a fried egg, a scoop of herbed chickpeas, or sliced grilled chicken on the side. Two steaks and a salad feed one person.
More questions about this recipe
How long does it take to make Cauliflower Steaks?
About 40 minutes in total: 10 minutes of prep and 30 minutes of cooking.
What ingredients do I need for Cauliflower Steaks?
The key ingredients include cauliflower, garlic, garlic powder, paprika, parsley and lemon juice. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 2 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 280 calories, 8 g protein, 18 g carbohydrates and 21 g fat.
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