Easy Vegan Roasted Cauliflower Steaks Recipe

I was messing around in the kitchen the other day and ended up making these roasted cauliflower steaks that are so darn tasty—like, who knew a head of cauliflower, a splash of olive oil, and just a few spices could totally transform dinner into something epic, right?

I love roasted cauliflower steaks for their simplicity and vibrant flavor. I use a whole head of cauliflower with olive oil, salt, pepper, garlic powder, smoked paprika, cumin and a splash of lemon juice to really bring out its taste.

I like adding red pepper flakes and parsley for an extra kick.

Ingredients

• Cauliflower: High in fiber and vitamin C, cauliflower adds hearty texture and mild, nutty flavor.
• Olive oil: Olive oil supplies healthy fats and helps keep the veggies moist for a smooth roast.
• Garlic powder: Garlic powder adds a savory punch that really boost the overall flavor of the dish.
• Smoked paprika: Smoked paprika introduces a mild spice and vibrant color with some antioxidant perks.
• Ground cumin: Ground cumin offers an earthy warmth that deepens flavour and aids digestion.
• Lemon juice: Lemon juice gives a bright, zesty tartness that balances the spices perfectly.
• Fresh parsley: Fresh parsley adds a crisp finish and herbal brightness to tie the flavors together.

Ingredient Quantities

• 1 large head of cauliflower, cut into thick steaks and extra florets
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Juice of 1/2 a lemon
• Optional: a pinch of red pepper flakes if you want a bit of heat
• Optional: a few chopped sprigs of fresh parsley for garnish

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

2. Cut the cauliflower into thick steaks (try to get about 3/4 inch slices) and break off extra florets, keeping things a bit uneven so it looks homestyle.

3. In a small bowl, combine 3 tablespoons olive oil, 1 teaspoon of salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and the juice of half a lemon. If you like a bit of heat, toss in a pinch of red pepper flakes.

4. Brush each cauliflower steak and the extra florets with the olive oil spice mixture on both sides so they are well coated.

5. Arrange the steaks and florets on the baking sheet in a single layer, leaving some space between each piece.

6. Roast the cauliflower in the preheated oven for about 25 to 30 minutes, flipping them halfway through cooking to ensure they roast evenly.

7. Check the texture – they should be tender and slightly crispy on the edges when done.

8. Remove the baking sheet from the oven and let the cauliflower rest for a few minutes.

9. Optionally, sprinkle some chopped fresh parsley over the roasted cauliflower for a pop of color and extra flavor.

10. Serve warm and enjoy your easy vegan roasted cauliflower steaks with your favorite sides or just by themselves.

Equipment Needed

1. Oven – Preheat it to 425°F
2. Baking sheet – Line it with parchment paper
3. Sharp knife – For cutting the cauliflower into thick steaks
4. Cutting board – For safe cutting of the cauliflower
5. Small bowl – To combine your olive oil and spices
6. Measuring spoons – To measure salt, pepper, garlic powder, smoked paprika, and cumin
7. Basting brush – To evenly coat the cauliflower with the spice mixture
8. Tongs – To flip the cauliflower halfway through roasting
9. Serving plate – To present your finished dish
10. (Optional) Knife – For chopping fresh parsley if you decide to garnish

FAQ

• Q: How long should I roast the cauliflower steaks?
  A: They usually take about 25-30 minutes in a 425°F oven; if they arent getting crispy enough, toss them in for a few extra minutes.
• Q: Can I marinate the cauliflower before roasting?
  A: Sure, letting it sit with the oil and spices for 10-15 minutes really helps boost the flavors.
• Q: Do I need to flip the steaks halfway through?
  A: Yes, flipping them halfway ensures they get evenly roasted on both sides.
• Q: Can I roast the extra florets along with the steaks?
  A: Definitely, just make sure to coat them well with the seasoning so they cook just right.
• Q: What if I like a little heat?
  A: Not a problem, simply add a pinch of red pepper flakes if you enjoy a spicy kick.

Easy Vegan Roasted Cauliflower Steaks Recipe Substitutions and Variations

• Olive oil: You can switch it out with avocado oil or even melted coconut oil if you want a slightly sweeter flavor.
• Garlic powder: Fresh minced garlic works well too; just use about one clove for every 1/8 teaspoon of garlic powder.
• Smoked paprika: Try using regular paprika plus a pinch of cayenne pepper for a little extra kick instead.
• Lemon juice: Lime juice or even a small splash of white vinegar can work as a substitute if you’re out of lemons.

Pro Tips

1. Make sure you cut your cauliflower into thick steaks around 3/4 inch thick so they get a nice roasted exterior without falling apart. If they’re too thin they might dry out, ya know?
2. Don’t crowd the baking sheet. Spacing out the cauliflower pieces lets them crisp up really well instead of steaming in their own juices so they turn out way tastier.
3. Try brushing on that olive oil spice mix several times during roasting. A little extra coating mid-way can really boost the flavor and help achieve those crunchy edges.
4. If you can handle a bit of kick, adding extra red pepper flakes near the end of cooking gives a nice surprise heat that complements the smoked paprika and cumin perfectly.