Smoky Roasted Cauliflower Steak

smoky cauliflower steak

Craving a steak? If you’re vegetarian or vegan, you might find yourself missing the smokiness and heft of a slab of meat, something to slice into, now and then (or not).  Now, Cauliflower Steak is clearly not really steak, but it has the same satisfying heft, and the spice mix I use to season it makes it taste even a little bit meaty. Besides that, the timid-appearing cauliflower is a nutrition powerhouse! It’s a member of the cruciferous or Brassica group of vegetables, like kale and broccoli. Cauliflower has a low glycemic index, meaning it won’t cause a rapid increase in your blood sugar, and is a great addition to a healthy diet.  It’s a good source of vitamin C and K, B vitamins, fiber, magnesium, protein and antioxidants.

But I love this recipe mainly because it’s delicious!  It’s simple and quick, cooks very quickly, makes an interesting presentation, and is very versatile– try roasting with just salt and olive oil and swap in different spices for easy variations.  Thanksgiving is just around the corner, and this would be a lovely addition for your turkey-abstaining guests, or an interesting side as well.

Smoky Roasted Cauliflower Steaks

Serves 2-4, depending on size of cauliflower


1 head cauliflower

1 tablespoon olive oil for brushing

a few pinches of salt

1 tsp powdered garlic , divided

1 tsp smoked paprika/Pimenton, divided

Garnish: chopped Italian parsley


1. Preheat oven to 400°F.

2. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower into steaks, cutting through stem end.

slicing cauli

cauliflower halv

raw cauli steak

3.  Reserve the rest of the cauliflower for another use.

4.  Brush top of cauliflower steaks with olive oil, then sprinkle with salt, garlic powder and pimenton. Turn over and repeat on the other side.

dusted cauliflower

5.  Place prepared cauliflower steaks on a parchment-lined baking sheet and roast until tender, about 8-10 minutes on each side. Check with fork for doneness-should be tender, but not falling apart.

6.  Serve hot or warm, and garnish with chopped parsley just before serving.

Nutrition Info per steak: cal 116, fat 7g, protein 5g, sodium 135 mg, sugar 6 g

Thanks for coming by! How else do you enjoy your cauliflower?

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And if you’re in the San Francisco Bay Area, please join me for my next hands-on cooking class at Draeger’s Cooking School, 12/2.  I’ll teach you how to make Healthy Comfort Foods! 


3 responses

  1. Nice recipe. Cauliflower is more versatile than many people assume. In our house it is used in various ways: to make a delicious souffle; in a potato mash (cauli: potato 1:2) to accompany pepper steak or a beef braise; in an open lasagne with mushrooms, hazelnuts and taleggio cheese; and steamed together with carrot and broccoli to be added to pork Thai red curry. See and Best wishes, Rick Grounds

  2. Pingback: Healthy Thanksgiving: a Cornucopia of Vegan Sides | spicebox travels

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