Vegan Roasted Cauliflower Steaks with a healthy Green Goddess Dressing (optional) is a real crowdpleaser! This dish looks and tastes amazing. It's easy to make, budget-friendly, and kid approved!
Make these roasted cauliflower steaks for a 'meaty' plant-based main dish or side. The optional Healthy Green Goddess Dressing adds protein, heart healthy fats, and a ton of nutrients from the fresh herbs. Try this combo for your next weeknight dinner, or even a fancy dinner party! It's so versatile and a great way to use up cilantro and parsley about to go bad.
This dish was inspired by my Crispy Cauliflower Steaks & Pesto Pasta on this site, and pairs well with this Air Fryer or Oven-Baked Tofu.
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👩🏼🌾 Ingredients
2-ingredients (plus optional spices) is all you need to make vegan roasted cauliflower steaks. The additional ingredients for the Healthy Green Goddess Dressing recipe are linked here should you choose to make it.
- Cauliflower is a rockstar vegetable. It's high in phytonutrients, especially sulfur-containing glucosinates. Glucosinates regulate inflammation, plus they have antioxidant and antimicrobial properties. In addition, they are what give cauliflower their unique smell! Plus, cauliflower is high in water and fiber, keeping you hydrated and regular (in bowel movement). Water and fiber also make us feel full quickly, which is why this meal so satisfying.
- Paprika, coriander, garlic powder, and onion powder add a ton of flavor to the roasted cauliflower steaks.
- A drizzle of olive oil gets them crispy in the oven or air fryer.
See recipe card for quantities.
🌶️ Substitutions
- Spices - use seasonings you have on hand to change things up (chipotle powder, curry powder, garam masala, onion powder, cayenne pepper, za'atar seasoning)
- Olive oil - avocado oil or any vegetable oil will work
- Healthy Green Goddess Dressing - Make my tahini Green Goddess Dressing while the steaks are roasting. It's a delicious combination.
See my Veggie Bowls recipes page for more easy roasted sheet pan dinner ideas.
📖 Instructions
Step 1. Wash the cauliflower. Remove the leaves and trim the stem, leaving the cauliflower intact. Place it stem-side-down on a kitchen towel to hold it in place if it feels unstable.
Step 2. Slice through the middle of the head. Cut ¾-inch steaks through one half of the head. Repeat for the other side. This makes 3 to 4 steaks for each medium-large cauliflower. (See video)
Step 3. Arrange the steaks on one or two large nonstick baking sheets in a single layer. Combine the salt, black pepper, garlic powder, paprika, coriander, and onion powder in a small bowl. Brush the tops with olive oil and rub them with one-half of the seasoning.
Step 4. Bake the steaks for 15 minutes. Remove them from the oven, carefully turn, and brush the other sides with more oil. Rub with the remaining seasoning. Bake for 10 minutes more, or until browned and fork tender.
💡 Expert Tips
- Cutting cauliflower steaks: If the trimmed cauliflower is unstable, place it on a folded kitchen towel for cutting to hold it still. (See video)
- For crispy steaks: Cut the cauliflower equally into ¾-inch-thick steaks. Spread them onto a large parchment-lined or nonstick baking sheet in a single layer so they roast evenly and do not steam. Coat lightly in oil.
- Air fry: To air fry the cauliflower steaks, preheat the air fryer to 375ºF. Cook for 15 minutes, flipping halfway.
- Roast or air fry the florets alongside the steaks, or freeze to make cauliflower smoothies!
- Storage: Refrigerate leftover Vegan Roasted Cauliflower Steaks in an airtight container for up to 4 days.
🙋🏽♀️ Recipe FAQs
Wash the cauliflower. Remove the outer leaves. Trim the stem, leaving the cauliflower intact. Place the cauliflower stem-side-down on a folded dish towel if it feels unstable.
Slice through the middle of the head. Cut ¾-inch steaks through one half of the head. Repeat for the other side. Do this for both sides, making a total of 6 to 8 steaks. (See video)
Roasted cauliflower can become soggy if the baking sheet is overcrowded, so make sure to leave room between the steaks and florets. Using too much oil is another common culprit. Ensure that the steaks and florets have enough oil to caramelize but not too much to become soggy. A light coating is perfect.
Make sure to roast the cauliflower steaks in the oven long enough for them to become fork tender. Remove the florets earlier once they are cooked.
🍽 Related Recipes
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📖 Recipe
Vegan Roasted Cauliflower Steaks
Ingredients
- 2 medium-large cauliflower heads
- Drizzle of olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon coriander
- ¾ teaspoon onion powder (optional)
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
- Healthy Green Goddess Dressing (optional)
Instructions
- Preheat the oven to 425ºF.
- Cut cauliflower steaks: Wash the cauliflower. Remove the outer leaves. Trim the stem, leaving the cauliflower intact. Place the cauliflower stem-side-down on a dish towel if it feels unstable. Slice through the middle of the head. Cut ¾-inch steaks through one half of the head. Repeat for the other side. Do this for both sides, making a total of 6 to 8 steaks. (See video)
- Season: Arrange the steaks on one or two large nonstick baking sheets in a single layer. Place the florets around them. Combine the salt, black pepper, garlic powder, paprika, coriander, and onion powder in a small bowl. Brush the tops with olive oil and rub them with one-half of the seasoning.
- Bake the steaks for 15 minutes. Remove them from the oven, carefully turn, and brush the other sides with more oil. Rub with the remaining seasoning. Bake for 10 minutes more, or until browned and fork tender.
- Make the dressing: Meanwhile, blend the dressing ingredients, if making.
- For serving: Drizzle with Healthy Green Goddess Dressing or serve as is.
Notes
- Cutting cauliflower steaks: If the trimmed cauliflower is unstable, place it on a folded kitchen towel for cutting to hold it still. (See video.)
- For crispy steaks: Cut the cauliflower equally into ¾-inch-thick steaks. Spread them onto a large parchment-lined or nonstick baking sheet in a single layer so they roast evenly and do not steam. Coat lightly in oil.
- Air fry: To air fry the cauliflower steaks, preheat the air fryer to 375ºF. Cook for 15 minutes, flipping halfway. Continue cooking until browned and fork tender.
- Roast or air fry the florets alongside the steaks, or freeze them to make cauliflower smoothies!
- Storage: Refrigerate leftover Vegan Roasted Cauliflower Steaks in an airtight container for up to 4 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Amina Sirry
Super easy and quick. Presents really well as a vegan option at dinner. Lovely & filling!
Nisha Melvani
So glad you enjoyed it. Thanks.