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Vegetables baked on a plate with a dark brown background.
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5 from 1 vote

Cauliflower Steaks (Baked or Grilled)

Perfectly cut and seasoned cauliflower steaks in the oven make a tasty alternative to a traditional steak. Discover how to transform this humble vegetable into a stunning main dish everyone will devour.
Prep Time20 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Diet: Vegetarian
Servings: 4 Servings
Calories: 537kcal
Author: Chef Cindy

Ingredients

Roasted Cauliflower

  • 1 head cauliflower
  • olive oil spray
  • ½ tablespoon thyme seasoning
  • 1 package shiitake mushrooms sliced thin
  • 2 cups broccoli florets cut bite size
  • 1 cup chickpeas optional: add for additional protein
  • 3 tablespoon pine nuts
  • 6 sprigs fresh thyme for garnish

Pesto Sauce

  • 4 cups fresh basil leaves
  • ½ cup olive oil
  • 2 garlic cloves
  • ¼ cup parmesan cheese or substitute
  • cup pine nuts
  • 1 tsp salt

Instructions

Prep and Cook the Cauliflower

  • Preheat oven to 350°.
  • Clean cauliflower and slice into ¼ inch sections from the top of the head down.
  • Place separated on a parchment lined baking sheet. Spray with olive oil and season with salt & pepper. Turn and repeat on other side.
  • On a separate parchment-lined baking sheet, roast the shiitake mushrooms. Place on a separate rack in the oven along with the cauliflower.
  • Bake for 15 minutes, flipping the cauliflower over once and moving the shiitakes around to cook evenly (optional: add chickpeas, spray with olive oil). Cook an additional 15 minutes or until all ingredients are crispy golden brown. Add thyme seasoning within the last few minutes of cooking.

Alternate Method: Grilled Cauliflower Steaks

  • Preheat a grill pan or outdoor grill to medium heat. Place the prepped cauliflower steaks on the grill. Grill until golden brown and lightly charred, about 5 to 7 minutes. Flip and cook until well-marked, about 5 to 7 minutes more. (Note: If using an indoor grill pan, cover with a sheet pan or similar cover to help retain heat and steam cook). 

Prepare Other Components

  • Cut the broccoli into bite sized pieces and steam until tender in a double boiler. Place aside and keep warm in a covered dish.
  • Toast the pine nuts, in a separate pan, for approximately 5 min on low heat.
  • Prepare the Pesto Sauce: Place all the ingredients in a food processor and pulse until well blended.
  • Heat the sauce in a small pot.
  • Plate the cauliflower first, then add the broccoli and shiitake (and chickpeas). Drizzle with the pesto and top with some pine nuts and a sprig of thyme.

Notes

The broccoli can be roasted alongside the cauliflower instead of steaming it.
Roast shiitake mushrooms in a large batch and set aside extra as a topping for a salad, sandwich, and more.
To make the pesto vegan, swap the parmesan cheese for ¼ cup of nutritional yeast.
Storage: I find cauliflower steaks are best fresh. If you have leftovers, store them in the fridge for up to three days. Its pungent aroma intensifies as it sits, so keep that in mind. Reheat in the microwave or the oven at 325° F until heated. I do not recommend freezing leftovers.

Nutrition

Calories: 537kcal | Carbohydrates: 30g | Protein: 15g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Cholesterol: 4mg | Sodium: 750mg | Potassium: 1074mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1728IU | Vitamin C: 119mg | Calcium: 207mg | Iron: 5mg