🌱 Vegan Cauliflower Steaks 🥦
These Vegan Cauliflower Steaks are oven-roasted, simple, and surprisingly hearty. Thick slabs of cauliflower get seasoned, roasted until the edges char, then finished with a herby green oil and lemon. Serve them with a salad and it feels like a real dinner plate — not just a side.
I love how little work this takes. Cut, season, roast. The oven does the browning, and the herb oil makes it taste like you tried. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Cauliflower Steaks 💚
- 🌱 Completely vegan
- 🔥 Oven-roasted and simple
- 🍋 Bright lemon finish
- 🌿 Herby green oil
- 🍽️ Looks like a main dish
- ⏱️ Mostly hands-off
The Secret to Steaks That Hold Together
Cut from the center of the head, straight down through the core. That’s what keeps the slices intact. The outer florets can roast next to the steaks so nothing is wasted. High heat and enough oil are what give you those browned, almost crispy edges.
Frequently Asked Questions ❓
How many steaks do I get from one head?
Usually 2–3 thick steaks. Roast the leftover florets on the same pan.
Can I grill them instead? 🔥
Yes. Brush with oil and grill over medium heat, 5–7 minutes per side, until tender and charred.
What sauce works besides herb oil? 🥄
Tahini, chimichurri, salsa verde, or a squeeze of lemon and extra olive oil.
🌱 Vegan Cauliflower Steaks
Ingredients 🛒
For the Steaks
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning
For the Herb Oil
- 3 tablespoons olive oil
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 1 small garlic clove, grated
- Pinch of salt
- Lemon wedges and salad, for serving
Instructions 👩🍳
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
- Trim the leaves. Cut the cauliflower into ¾-inch steaks through the core. Keep leftover florets for the pan.
- Brush both sides with olive oil and season with garlic powder, paprika, salt, pepper, and oregano.
- Roast for 15 minutes. Flip and roast 12–15 minutes more, until tender and browned on the edges.
- Mix the herb oil ingredients.
- Spoon the herb oil over the steaks and serve with lemon and salad.
Nutrition
| Nutrient | Per serving (1/3) |
|---|---|
| Calories | 190 |
| Protein | 4g |
| Net carbohydrates | 8g |
| Total carbohydrates | 12g |
| Fiber | 4g |
| Total fat | 15g |
| Sodium | 480mg |
Estimates based on roasted cauliflower and herb oil, without salad. Exact numbers may vary by cauliflower size.
Notes & Tips 💡
- Don’t move the steaks too early — they need contact with the pan to brown.
- A pinch of chili flakes in the herb oil adds extra kick.
- These are excellent over grains, with mashed potatoes, or in a wrap.
- If the core is still firm, roast a few minutes longer.
These Vegan Cauliflower Steaks are simple, roasted, and full of flavor. An easy oven dinner that looks like a main. 🥦🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
