What is a Cauliflower Steak?
A cauliflower “steak” is simply a head of cauliflower that is cut into larger slabs, instead of smaller florets. Because it’s larger, it takes a little longer to roast, and looks more impressive on a plate, so it can pass as a main course for a vegan or vegetarian meal. You can serve it between bread or inside a bun, like a veggie burger alternative, or you can use it as base for other toppings, like my Cauliflower Steak Pizza. (Which is less labor-intensive than making a whole cauliflower pizza crust!)
What Does Cauliflower Steak Taste Like?
Cauliflower has a relatively mild and neutral flavor, which is why it works so well in popular dishes like mashed cauliflower, cauliflower pizza, and cauliflower Alfredo. If you season it with only salt, it will keep that mild flavor, but you can also punch it up by using the seasoning mix in the recipe below. I think the combination of garlic powder, onion powder, and paprika adds a pop of flavor that can go well with a variety of other sauces and side dishes, but you can season this however you like. (Try my Cajun seasoning for an extra spicy kick!)
The key to getting a melt-in-your-mouth texture is to brush each side of the cauliflower with a bit of olive oil, then roasting it until it’s easily pierced with a fork.
How to Cut Cauliflower Steaks
The hardest part of making a “steak” out of a head of cauliflower is cutting it correctly. Don’t expect to cut it perfectly the first time you try this, and also keep your expectations low when it comes to how many “steaks” you’ll get out of a single head. (I never get as many as I think I will!)
Tips for cutting cauliflower steaks:
On average, you’ll get 3 steaks out of a single head of cauliflower. It’s okay if you leave some of the green leaves on the head of cauliflower as you cut through the stem to make the “steaks.” You can easily trim any extra leaves off of each cauliflower steak before cooking them. When shopping, look for the largest head of cauliflower you can find. (This way you’re more likely to get a large stem, which is better for cutting slabs.) You can only make steaks out of the center stem of the cauliflower, so you’ll save the remaining sides you slice off for later. (Try making roasted cauliflower florets as an easy side dish.) Slice the cauliflower directly through the stem, making slabs that are roughly 3/4-inch thick for stability. Don’t try to slice them thinner than 1/2-inch thick, or they could fall apart when you roast them, and if you cut them more than 1-inch thick, they won’t cook as quickly or evenly.
Cauliflower Steak Tutorial (1-minute video):
Recipe Notes:
This recipe is very adaptable! If you want to use less oil, line your pan with parchment paper for stick prevention and sprinkle the seasoning over the top. I like these best with a light brushing of oil for a melt-in-your-mouth texture. These steaks don’t get crispy on the outside, but you could add some sort of breading if you’d like that effect.
If you try this recipe, please leave a comment below letting me know how it works for you! And if you try something different, I’d love to hear about what you tried. We can all benefit from your experience!- – Reader Feedback: What’s your favorite vegetarian main entree?
