Cauliflower Steaks
I never gave cauliflower a second thought until I first made these roasted cauliflower steaks 9 years ago. These are tender, crispy on the edges, and incredibly flavourful thanks to the addition of za’atar and a squeeze of lime juice.
Before I became a vegan I had NEVER given cauliflower a second thought. But now, it’s one of my favourite vegetables! (You can see how versatile it is in this collection of creative cauliflower recipes and my cauliflower wings.) These cauliflower steaks are the perfect example – and I say steak as in steak cut (think – steak cut fries!). These make a great vegan main course or side dish, and the za’atar seasoning makes them taste like they came straight out of a restaurant kitchen!
Why These Cauliflower Steaks Belong on Your Menu
Whether you’re hosting a dinner party or putting together your meal plan for the week, these cauliflower steaks are a must-try!
- Za’atar makes them a standout. Za’atar is a magical Middle Eastern seasoning blend made of ground sumac, roasted sesame seeds, and a variety of green herbs. In addition to the herbed, slightly lemony flavour, it gives the outside of the cauliflower steaks a fantastic texture.
- Easy to make. Simply cut the cauliflower into thick slices, brush with the seasoning mixture, give them a quick sear, then roast until golden brown and tender.
- Versatile. These cauliflower steaks can be enjoyed as a main course, alongside your favourite plant-based protein, or even used as a topping for salads or sandwiches. The possibilities are endless!
Notes on Ingredients
Here are a few tips to consider when selecting the ingredients for these cauliflower steaks. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – Choose a bigger cauliflower if you’re making this recipe as a main dish, or a smaller one for a side.
- Za’atar – These days, you can find za’atar at most grocery stores alongside other seasonings and spices.
- Lime juice – Or lemon juice, if you prefer. Either way, be sure to use fresh, which has a livelier flavour than bottled!
- Olive oil
- Sesame seeds – There are already sesame seeds in the za’atar, but I like to add extra!
- Salt and ground black pepper
How to Make Cauliflower Steaks
Here’s how easy it is to make these roasted cauliflower steaks for dinner!
- Prepare. Preheat your oven to 400°F and slice the cauliflower into 1-inch-thick steaks.
- Season. Reserve 2 teaspoons of olive oil, then combine the remaining ingredients in a small bowl and brush the mixture over the cauliflower. You won’t use all of it; reserve what’s left for later.
- Sear. Heat the reserved olive oil in a pan set over medium-high heat. Sear the cauliflower on both sides to brown it.
- Roast. Transfer the cauliflower steaks to a baking sheet and roast for 15 minutes, or until they’re tender.
- Finish. Drizzle the reserved seasoning mixture over the steaks and serve.
Tips for Success
- Streamline the process. Searing the cauliflower steaks in a hot pan before roasting not only adds a wonderful golden color but also enhances the nutty, caramelised flavors. But if you’re in a time-crunch, you can skip this step and go straight to roasting; increase the oven time to 30-40 minutes.
- Don’t throw out the bits that fall off. When you slice the cauliflower into steaks, there will inevitably be some smaller pieces that break off. Don’t let these go to waste—roast them along with the steaks. They get crispy and delicious!
- Use parchment paper or a silicone mat. Lining your baking sheet with parchment paper or a silicone mat prevents sticking and makes cleanup a breeze.
Variations
You can use any kind of seasoning with this recipe for cauliflower steaks and it will still be delicious! Although I’m partial to za’atar myself, here are some other ideas.
- Garlic Parmesan. Swap the za’atar for a mixture of garlic powder, vegan Parmesan cheese, and Italian herbs.
- Tahini. After roasting, drizzle your cauliflower steaks with sesame tahini dressing.
- Italian-style. Swap the za’atar for Italian seasoning. At the end of the roasting time, spoon marinara sauce over the cauliflower steaks and sprinkle on vegan mozzarella. Broil until the mozzarella melts.
Serving Suggestions
To make your roasted cauliflower steaks a vegan entree, serve them over pureed white beans or hummus with a drizzle of chimichurri or parsley pesto. As a side dish, they’re great with marinated tofu. Or layer them onto a sandwich with your favourite toppings!
How to Store and Reheat Leftovers
- Refrigerator: Store leftover cauliflower steaks in an airtight container for 2 to 3 days. I don’t recommend freezing leftovers, as they’ll be mushy when thawed and reheated.
- To reheat: Warm leftovers in the microwave or on a baking sheet in a 350ºF oven.
More Cauliflower Recipes
Enjoy friends! If you make this cauliflower steak recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Cauliflower Steaks
Ingredients
- 1 medium head cauliflower
- 1 teaspoon za’atar, 1g
- 1 teaspoon fresh lime juice, 5g
- 1 tablespoon + 2 teaspoons olive oil, 20g
- ½ teaspoon sesame seeds, 1.5g
- ½ teaspoon salt, 3g
- ½ teaspoon ground black pepper, 1g
Instructions
- Preheat the oven to 400 degrees F.
- Cut off the greens and the stem from the cauliflower. Hold your Cauliflower upright and cut 1-inch thick “steaks” from your cauliflower. I got about 4. You’ll have a few pieces that may fall off – you should definitely roast those too.
- Mix the za’atar, lime juice,olive oil, sesame seeds, salt and pepper in a small bowl. Use a pastry or silicone brush each side lightly. Leave some of the mixture behind to put on it before putting in the oven.
- Heat a pan for medium high with the 2 teaspoons of olive oil. Add the cauliflower steaks, pressing down and searing each side until golden brown, about 2-3 minutes. Flip and sear the other side.
- Transfer the cauliflower steaks to a silicone sheet or foil on a baking sheet and roast for 15 minutes until the cauliflower is tender but still slightly firm.
- Remove from the oven and sprinkle with more sesame seeds, a squeeze of lime juice and a second sprinkling of salt and za’atar. Top with chimichurri for an extra boost of flavour.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Have you ever used the greens of the cauliflower? I was wondering how they would work in the chimichurri. I planned to just have a salad for dinner but since a have a piece of cauliflower in the fridge, I’ll try it roasted with za’atar.
Hi MPaula,
I haven’t tried it but I’m sure you can!!! You can even roast them. I hope that helps!!
One of our favourite recipes. We had it several times now and it’s always awesome. I add potatoes, sweet potatoes and carrots. A creamy soy yoghurt with parsley and coriander is perfect aside. Thank you, for all the other recipes as well💚💚💚
Hi Tina,
Oh wow thank you SO much! I’m so happy to hear that and love the additions!! I JUST made a homemade vegan yogurt so I will definitely be giving that a try!! 🙂 You’re so welcome!
So delicious! The mixture had me eating bits of the raw cauliflower before it reached the oven! I didn’t have any chimichurri on hand but I’ll definitely make it again with that addition
WOW! I’ve never been this excited about cauliflower! The lime and Za’atar add such an amazing flavour that you don’t often expect with cauliflower. And with the Chimichurri (I used parsley) it was just perfect!
Thank you so much Celine! We love your combos.
OMG!!! So delicious! That za’atar! Game changer! This is a must make!
Hi Judy,
Thank you so much for sharing the love on this Cauliflower Steaks recipe! I’m thrilled you loved it.