Roasted Cauliflower Steaks

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If you are looking for a delicious excuse to get your vegetables, then look no further than these gluten-free Roasted Cauliflower Steaks! Think tender stalks with crispy florets. Full of rich olive oil flavor, garlic, and sea salt, this paleo side dish is delish! {Paleo and Vegan}

Sometimes the simplest recipes are the most satisfying. And these Roasted Cauliflower Steaks are no exception. I’m a sucker for roasted cauliflower seasoned with fresh pressed garlic, sea salt, pepper, parsley, and a sprinkle dash of onion salt. I’m also a sucker for vegetables that taste like a guilty pleasure. Roasted Cauliflower Steaks are lightly bathed in olive oil and sprinkled with seasonings that disguise just how simple and healthy the steaks are.

Also, if you love garlic, then you’ll love this recipe. Because the more garlic, the better! I’ve prepared these cauliflower steaks a few different garlicky ways. And let me tell you, you can’t go wrong. Garlic gets its own bullet point in the Recipe best practices section of this blog post. Keep reading, and you’ll stumble upon it.

Spiriteds, this is how we do vegetables. This is how we combine healthy and flavorful. Ooh, and because cauliflower has such a neutral flavor to begin with, as I mentioned before, it becomes the base from which you can add other flavorings like spices, herbs, or seasonings. Like, the cauliflower steak itself is just the beginning. 

So if you’re in the mood to change up your vegetable game, then dive in and make a batch of Roasted Cauliflower Steaks!

Ingredients for Roasted Cauliflower Steaks

• One head cauliflower. I typically select a larger cauliflower so I have more to work with. Also, the fresher the better. Although this recipe is big on flavor, I can’t guarantee it will mask the smell and taste of a past-fresh cauliflower.
• Olive oil. I love olive oil for this recipe, however coconut oil will also work.
• Fresh garlic. How much is too much? You tell me, Spiriteds. I’m perpetually preparing for a vampire invasion if my garlic use is any indication. I start with four to six cloves and add more as desired. The amount also depends on the size of cauliflower I’m working with.
• Seasonings: Sea salt, coarse black pepper, dried parsley, and onion salt. Additional seasonings, spices, or herbs, as desired.

Side FAQ: Why is my roasted cauliflower soggy? you might wonder as you prepare your steaks. Great question! This is most likely because too much olive oil was used or the cook/roast temp wasn’t high enough. Ultimately, the cauliflower stems will be tender and the florets will crisp-i-fy as they cook. But if even the florets are soggy, the most common culprit is too much oil. If needed, you can broil your wedges after they are done roasting. But be careful not to broil too long or you’ll go from soggy to burnt to a crisp!

How to make Roasted Cauliflower Steaks

1. Remove leaves from the head of cauliflower and make a slice down the middle of the cauliflower head. With the two halves, cut each one down the middle again so that you now have 4 slices (the “steaks”). You may end up with several little florets. This is totally fine. And two of your steaks may be rounded because they were the edges of the original cauliflower. You can either trim those steaks so they lay flat on the baking sheet, or you can leave as is. If your head of cauliflower is particularly large, then you may need to slice 1-2 more times until you have fairly evenly sized wedges.
2. In a large sauté pan, pour only enough olive oil into the pan as is needed to cover the bottom. Sprinkle in a bit of sea salt. Then add the cauliflower steaks without overlapping, working in batches, if necessary, and sear the steaks on a MEDIUM-HIGH heat for 1-2 minutes on each side.
3. Transfer to a parchment-lined baking sheet and bake at 425 degrees for about 20 minutes or until cauliflower steaks soften. Rotate the baking sheet about halfway through the cooking time.
4. Carefully remove the baking sheet from the oven and serve. While the cauliflower steaks are still warm, garnish with coarse black pepper, onion salt, parsley, and any other seasoning, herbs, or spices, as desired.

Side note: You can either press the garlic cloves or slice them into slivers. From there you can add them in the last 1-2 minutes of sautéing so as not to burn them (end of Step 2), or add them to the cauliflower wedges just prior to putting everything in the oven to roast (beginning of Step 3).

Recipe best practices

• When preparing cauliflower steaks (the wedges), don’t remove too much of the stalk. This is what holds the wedges in place and prevents the cauliflower from turning into florets (although you will likely have a few florets break off from the stalk, and that’s totally fine).
• For best results, have a rimmed baking sheet and parchment paper on hand. If you don’t have a rimmed baking sheet to contain the oil, then you can try folding the parchment paper a little to form a creased edge. This will help hold in any oil that may spread during the roasting process. Remove the baking sheet carefully after roasting is done so as not to spill any oil in the oven.
• Experiment with the garlic cloves. You can either press the garlic cloves using a garlic press or slice them into slivers. From there, you can either add them to the sauté pan OR to the baking sheet just before roasting. I love both methods. However, if you plan to add them to the sauté pan first, then be careful not to burn them in the pan. Been there, done that. My best suggestion is to add the garlic towards the END of the sautéing time and then transfer the garlicked cauliflower wedges to the baking sheet. That way you get the delicious flavor without the burnt smell and taste. If you plan to add the garlic (either pressed or sliced) to the cauliflower steaks just prior to roasting in the oven (and bypassing the sauté pan altogether), then burning the garlic is less of a likelihood.
• Add your own flavors. We keep it simple here, but that doesn’t mean you can’t add your own favorite flavors. Oregano, cumin, turmeric, cayenne pepper, and more will taste amazing atop these veggie steaks.

More delicious vegetable recipes!

And now you are the proud preparer of a rich, savory, paleo vegetable recipe! If you’re in the mood for other vegetable sides and snacks, then check out these scrumptious recipes below!

• Crispy-Baked Cauliflower Bites
• The Perfect Crispy Kale Chip Recipe
• How to Make Cauliflower Rice

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know how glad I am you’re here! 🩷

Roasted Cauliflower Steaks

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If you are looking for a delicious excuse to get your vegetables, then look no further than these gluten-free Roasted Cauliflower Steaks! Think tender stalks with crispy florets. Full of rich olive oil flavor, garlic, and sea salt, this paleo side dish is delish! {Paleo and Vegan}

• Author: Spirited and then Some
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4–6 steaks 1x
• Category: Side Dishes
• Method: Sauté and Roast
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 head cauliflower
• Olive oil, enough to cover the bottom of the pan
• Sea salt, several pinches
• 4 cloves garlic, sliced or pressed
• Garnishes: dried parsley, ground turmeric, onion salt, optional

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Instructions

1. Remove leaves from the head of cauliflower and make a slice down the middle of the cauliflower head. With the two halves, cut each one down the middle again so that you now have 4 slices (the “steaks”). You may end up with several little florets. This is totally fine. And two of your steaks may be rounded because they were the edges of the original cauliflower. You can either trim those steaks so they lay flat on the baking sheet, or you can leave as is. If your head of cauliflower is particularly large, then you may need to slice 1-2 more times until you have fairly evenly sized wedges.
2. In a large sauté pan, pour only enough olive oil into the pan as is needed to cover the bottom. Sprinkle in a bit of sea salt. Then add the cauliflower steaks without overlapping, working in batches, if necessary, and sear the steaks on a MEDIUM-HIGH heat for 1-2 minutes on each side.
3. Transfer to a parchment-lined baking sheet and bake at 425 degrees for about 20 minutes or until cauliflower steaks soften. Rotate the baking sheet about halfway through the cooking time.
4. Carefully remove the baking sheet from the oven and serve. While the cauliflower steaks are still warm, garnish with coarse black pepper, onion salt, parsley, and any other seasoning, herbs, or spices, as desired.

Side note: You can either press the garlic cloves or slice them into slivers. From there you can add them in the last 1-2 minutes of sautéing so as not to burn them (end of Step 2), or add them to the cauliflower wedges just prior to putting everything in the oven to roast (beginning of Step 3).

Notes

• When preparing cauliflower steaks (the wedges), don’t remove too much of the stalk. This is what holds the wedges in place and prevents the cauliflower from turning into florets (although you will likely have a few florets break off from the stalk, and that’s totally fine).
• For best results, have a rimmed baking sheet and parchment paper on hand. If you don’t have a rimmed baking sheet to contain the oil, then you can try folding the parchment paper a little to form a creased edge. This will help hold in any oil that may spread during the baking process. Remove the baking sheet carefully after baking so as not to spill any oil in the oven.
• Experiment with the garlic cloves. You can either press the garlic cloves using a garlic press or slice them into slivers. From there, you can either add them to the sauté pan OR to the baking sheet during roasting. I love both methods. However, if you plan to add them to the sauté pan first, then be careful not to burn them in the pan. Been there, done that. My best suggestion is to add the garlic towards the END of the sautéing time and then transfer the garlicked cauliflower wedges to the baking sheet. That way you get the delicious flavor without the burnt smell and taste. If you plan to add the garlic (either pressed or sliced) to the cauliflower steaks just prior to roasting in the oven (and bypassing the sauté pan altogether), then burning the garlic is less of a likelihood.
• Add your own flavors. We keep it simple here, but that doesn’t mean you can’t add your own favorite flavors. Oregon, cumin, turmeric, cayenne pepper, and more will taste amazing atop these veggie steaks.
• Why is my roasted cauliflower soggy? Great question! This is most likely because too much olive oil was used or the cook/roast temp wasn’t high enough. Ultimately, the cauliflower stems will be tender and the florets will crisp-i-fy as they cook. But if even the florets are soggy, the most common culprit is too much oil. If needed, you can broil your wedges after they are done roasting. Be careful not to broil too long or you’ll go from soggy to burnt to a crisp!