RECIPE 4 minutes

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Easy Roasted Cauliflower Steaks

Need a showstopping vegetarian- and vegan-friendly centerpiece for your holiday table? Look no further than these delicious and simple-to-make, thick-cut slabs of cauliflower.

By Suzanne Boothby

Prep Time:
15 min
Cook Time:
15 min

Makes 4-6 Servings


  • Easy Roasted Cauliflower Steaks Ingredients

    2 heads of cauliflower
    1 teaspoon sea salt
    1/2 teaspoon black pepper
    1 teaspoon garlic powder
    1 teaspoon paprika
    2 tablespoons olive oil

  • Cilantro Lime Dressing Ingredients

    1 bunch cilantro, with stems and leaves, chopped
    2 tablespoons fresh lime juice
    1 jalapeño, chopped (optional, if you want some extra kick)
    1/4 teaspoon coconut sugar (or rapadura sugar)
    2-3 tablespoons water
    1/2 teaspoon sea salt


  1. Preheat oven to 425º F. To prepare the cauliflower, remove the tough outer leaves and trim the stem. Use a large knife to cut the cauliflower in half lengthwise through the center with the flat stem on the bottom. Then cut 1 1/2-inch thick slices from each half of the cauliflower. Depending on the size, you should get about 2-3 steaks from each half. If you have extra florets, you can add them to the baking sheet for roasting.

  2. In a small bowl, mix together salt, pepper, garlic powder, and paprika. Place the cauliflower steaks (and florets) on a rimmed baking sheet and drizzle olive oil on both sides of each cauliflower steak. Sprinkle the seasoning mixture on both sides, using about 1/4 teaspoon per side. Put the steaks in the oven and roast for about 12-15 minutes per side, until the cauliflower has a nice brown color.

  3. To make the Cilantro Lime Dressing, blend cilantro, lime juice, optional jalapeño, and sugar in a blender, adding a tablespoon of water at a time until smooth. Season with salt, taste, and add more salt and/or lime juice if needed. Note: The dressing can be made 2 days ahead of time and stored in the refrigerator.

  4. Serve cauliflower steaks with any other sides you like, such as sweet potatoes, stuffing, green beans, cranberry sauce, and more.

    © 2019 Suzanne Boothby. Used with permission.