These oven-baked cauliflower steaks drizzled with a garlic-herb sauce are so simple they’re perfect for any night of the week!
Epic Cauliflower Steaks
While ricing cauliflower is a quick fix, those crisp, caramelized edges that can only be achieved by roasting vegetables in the oven are the kind of thing that makes me want to roast cauliflower florets or these garlic-butter steaks instead. The epic garlic-herb sauce infuses the roasted cauliflower steaks with flavor; it’s SO good!
Ingredients
To make cauliflower steaks, I always look for a large head of cauliflower so I can slice it thick enough that it won't break into pieces during roasting. For seasoning, we’ll use olive oil (melted butter or avocado oil also work), garlic cloves (the smaller you mince it, the better), salt, pepper, optionally red pepper flakes, and fresh parsley to make the garlic-herb sauce. I sometimes use cilantro and this cilantro chimichurri recipe.
How to Roast Cauliflower Steaks
- Prep the oven.
I place the rack in the middle position (vs. the top third), so my garlic and herb mixture doesn't get burned. Then, preheat it. - Cut the cauliflower into steaks.
Remove any outer leaves and the stem before washing and drying it well. Slice the cauliflower in half, and then into thick slices. - Season.
Brush both sides of the steaks with a little olive oil, salt, and pepper. - Make the garlic mixture.
You'll use half of this olive oil and garlic mixture during cooking and any leftovers to drizzle over the steaks when you serve them. - Roast, flip, roast.
Set a timer for 15 minutes to flip them over and distribute about half of the garlic-herb mixture over the tops. - Serve.
Cauliflower steaks are done when the middle and thickest part feels tender when you poke it with a fork. Drizzle the rest of the garlic-herb sauce for extra flavor.
How to Cut Cauliflower Steaks so They Don’t Fall Apart
Slicing them thick enough so the steak stands up is the trick to them not falling apart when you pick them up to put them on the baking sheet or flip them during roasting. This means slicing them vertically and at least ¾″ to 1″ thick. Similar to how you’d slice a round rustic bread.
How Long to Roast Cauliflower Steaks
The time it takes to roast the cauliflower steaks will vary by oven temperature and the thickness of each slice. You can roast them between 375F and 450F, depending on how much time you have and if you are cooking other items in the oven.
For easy reference, here are the cooking times and oven temperatures for cauliflower steaks:
| Oven Temp | Cook Time |
|---|---|
| 375F | 30-35 min |
| 400F | 25-30 min |
| 425F | 22-25 min |
| 450F | 17-20 min |
How to Serve Cauliflower Steaks
While this recipe is served with the garlic-herb sauce on top, if you decide to make them spicy, you can drizzle them with Ranch dressing. Main dishes I also serve with these include baked salmon, juicy garlic chicken thighs, pan-seared chicken breasts, or simply a fried egg!
Garlic Herb Roasted Cauliflower Steaks
Ingredients
- 1 cauliflower, sliced 1 ½″ thick
- ¼ cup olive oil, divided
- 4 garlic cloves*, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- Pinch red pepper flakes, optional
- ¼ cup chopped parsley, about ½ bunch
Instructions
Prep:
- Position to top oven rack in the middle position and preheat the oven to 400F. Line a baking sheet with parchment paper.
- Remove the cauliflower’s outer leaves and slice the stem. Rinse it under running water and dry it with a clean kitchen towel. Slice the cauliflower into ¾-1″ thick slices.
- Place the cauliflower steaks on the baking sheet. Lightly brush both sides of the cauliflower steaks with olive oil and season lightly with salt and pepper. You’ll be adding the garlic sauce during baking.
Make the garlic mixture:
- In a bowl, combine the olive oil, garlic cloves, salt, pepper, red pepper flakes (if using), and chopped parsley. Set aside.
Bake:
- Bake the cauliflower steaks in the preheated oven for a total of 30 minutes. Set a 15-minute timer.
- Halfway through, remove the baking sheet from the oven, flip the cauliflower steaks, and spoon about half of the garlic-herb mixture over the steaks, spreading it as a thin layer over the top. Continue baking the cauliflower steaks for an additional 15 minutes, until the middlemost part feels tender when poked with a fork.
Serve:
- Plate the cauliflower steaks and spoon some of the remaining garlic-herb sauce over the tops.
Notes
- Use 2 teaspoons of garlic powder if you don't have fresh.
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Tom says
Believe it or not, my kids ate these cauliflower steaks. That’s how tasty this recipe is!
Janice says
I love Laura’s roasted veggies. Her combination of seasonings and veggies are soooo good and they don’t turn into mush.
Natalia says
Yummy! These garlic herb roasted cauliflower steaks were amazing!! Looking forward to making them again!
Clara says
I had no idea cauliflower can taste so good! Such a great recipe! Thank you!