Cauliflower Steaks

Forget a side of bland florets: These cauliflower steaks transform the veggie into the star of the show! A high-heat roast results in just-tender-enough cauliflower slices that are deeply caramelized and golden—even deliciously charred in spots! It’s a fantastic alternative for the vegetarians at your table, though meat eaters will be just as satisfied here. A touch of lemon pepper seasoning adds a welcome bright kick, though you could also try your favorite barbecue rub or blackening seasoning for a different spin.

YIELDS:4 serving(s)
PREP TIME:10 mins
TOTAL TIME:40 mins


  • 1large cauliflower head
  • 3 tbsp.olive oil
  • 1 1/4 tsp.lemon pepper seasoning
  • 1 1/4 tsp.seasoned salt
  • 2 tbsp.unsalted butter, cut into 1/2-inch pieces
  • 1 tbsp.chopped fresh parsley
  • Lemon wedges, for serving
    1. Preheat the oven to 450°F with an oven rack in the upper third of the oven. Remove the outer leaves from the cauliflower head and cut vertically through the core into 4 (about 1-inch-thick) steaks. (Reserve the remaining cauliflower for another use.) Arrange the steaks in a single layer on a large rimmed baking sheet.
    2. Brush both sides of the steaks evenly with oil, and sprinkle with the lemon pepper seasoning and seasoned salt.
    3. Roast the cauliflower until the bottom side is golden brown, 18 to 22 minutes. Carefully flip the steaks over and continue roasting until tender, 8 to 10 minutes.
    4. Remove the steaks from the oven and transfer to a serving platter. Top each steak with butter and let stand for 2 minutes. Sprinkle with chopped parsley and serve with lemon wedges.

Tip: Serve these steaks with a drizzle of chimichurri, a dollop of tzatziki sauce, or on a bed of pesto!

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