Savory Spiced Cauliflower Steaks
These cauliflower steaks are a delightful way to enjoy this versatile vegetable, packed with flavor from bold spices and roasted to perfection. I love how they can stand alone as a main dish or complement a side salad beautifully.
I’ve always found cauliflower to be such an underrated veggie.
When I first tried making cauliflower steaks, I was amazed at how the roasting process brings out its natural sweetness while the spices add a lovely depth.
This recipe feels like a celebration of simple ingredients, and it’s one of those dishes that makes me feel good inside and out.
Plus, it’s so easy to prepare!
My tip?
Don’t rush the roasting; that’s where the magic happens.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Cauliflower is such a flexible vegetable, so feel free to experiment with different spices. If you're not a fan of smokiness, you can skip the smoked paprika and use regular paprika instead. Olive oil gives a lovely richness, but avocado oil works well too if you prefer something with a higher smoke point.
Tips & Notes
- •I like to roast some extra cauliflower florets alongside the steaks to snack on later—they get super crispy and tasty!
- •If you want to spice things up, a pinch of cayenne or red pepper flakes can add a nice kick!
Recipe Variations
- •Sometimes I’ll add a sprinkle of nutritional yeast for a cheesy flavor—just be careful not to overdo it!
- •If I’m feeling adventurous, I’ll top these with a dollop of creamy tahini dressing for an extra layer of flavor.
Storage & Freezing
These cauliflower steaks are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Just reheat in the oven or on the stovetop to get that crispiness back!
Frequently Asked Questions
Can I use frozen cauliflower?
I wouldn’t recommend it for this recipe, as frozen cauliflower tends to be softer and may not hold up well as steaks.
What can I serve with these steaks?
They’re great on their own, but pair beautifully with a fresh salad, quinoa, or even a grain bowl for a nourishing meal.
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These cauliflower steaks are a delightful way to enjoy this versatile vegetable, packed with flavor from bold spices and roasted to perfection. I love how they can stand alone as a main dish or complement a side salad beautifully.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C). This high heat is key to getting those lovely, caramelized edges.
- 2
Cut the cauliflower into thick steaks, about 1-inch wide. Try to keep them intact, but don’t worry if some florets break off—those bits will roast up beautifully!
- 3
In a small bowl, whisk together the olive oil, smoked paprika, ground cumin, garlic powder, turmeric, salt, and black pepper.
- 4
Brush both sides of the cauliflower steaks generously with the spice mixture. Make sure they’re well-coated for maximum flavor.
- 5
Place the steaks on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes.
- 6
After 20 minutes, carefully flip the steaks and roast for an additional 10 minutes until they’re golden brown and tender.
- 7
Once done, remove from the oven and drizzle with fresh lemon juice. Garnish with chopped parsley before serving.
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