It’s no surprise that cauliflower has become the go-to vegetable for creating “meaty” vegan dishes. These roasted vegan cauliflower steaks are seasoned to perfection and baked to create a nutritious main dish full of flavor that is hearty and satisfying.
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When it comes to preparing a mouth-watering main dish for a special dinner or holiday, these vegan cauliflower steaks will fit the bill!
They are seasoned with various spices, but the special ingredient that makes these “steaks” unique is tahini! Tahini is a paste made from ground sesame with a rich umami flavor. They are tender on the inside and irresistibly crispy on the outside.
With a golden, caramelized finish, this recipe is the perfect combination of simplicity and sophistication, making it an ideal addition to any dinner table.
💗 Why You’ll Love This Recipe
Incredible Flavor: The combination of roasted cauliflower and tahini sauce results in a symphony of flavors. The nutty, creamy, and slightly tangy tahini complements the earthy, roasted notes of the cauliflower.
Health Benefits: Vegan cauliflower steaks are a nutrient-packed dish. Cauliflower is rich in vitamins, minerals, and fiber, while tahini is a great source of healthy fats and protein. This combination provides a wholesome meal that’s both delicious and nutritious.
Easy to Prepare: This dish is relatively simple to prepare with minimal ingredients and easy-to-follow steps. You can whip up a restaurant-quality meal in no time.
Taste of Middle Eastern Cuisine: The use of tahini in this dish adds a Middle Eastern flair.
Gluten-Free: This recipe is gluten-free and can be made nut-free by eliminating the almonds.
🥣 Ingredients and Notes
Cauliflower: I recommend using two large heads of cauliflower that will be cut into 3-4 steaks each.
Olive Oil: Brushed on the steaks to help the spices stick and provide a golden brown roasted finish.
Spices: Garlic powder, smoked paprika, ground cumin, salt, and pepper create a flavorful smoky finish.
Fresh Parsley and Sliced Almonds: Parsley adds a fresh herbal flavor while the almonds give the steaks some crunch and texture that compliments the warm, soft interior of the cauliflower.
Lemon: For a touch of acidity to balance the flavors.
Tahini: Roasted sesame seed paste that gives these steaks a mouth-watering flavor. Don’t skip!
🔪 Tools and Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Measuring Spoons
- Sharp Knife and Cutting Board
📖 Variations and Substitutions
Lemon and Herb Cauliflower Steaks: Marinate the cauliflower steaks in a mixture of olive oil, lemon juice, garlic, and a blend of fresh herbs like thyme, rosemary, and oregano. Roast until they’re tender and fragrant.
Spicy Sriracha Cauliflower Steaks: Create a spicy marinade using Sriracha sauce, soy sauce, and a touch of maple syrup for sweetness. Brush it over the cauliflower steaks for a spicy kick before roasting.
Indian-Spiced Cauliflower Steaks: Coat the cauliflower with a mixture of curry powder, cumin, coriander, and turmeric. Serve it with a side of coconut yogurt or chutney for a delightful Indian-inspired meal.
Sesame-Soy Cauliflower Steaks: Marinate the cauliflower in a mixture of soy sauce, sesame oil, ginger, and garlic. Sprinkle sesame seeds on top before roasting for an Asian-inspired flavor.
👩🏻🍳 How to Make Vegan Cauliflower Steaks
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- Remove the leaves from the cauliflower heads and trim the stems so the cauliflower sits flat on the cutting board. Slice the cauliflower into thick slices, 1-½-inch thick steaks, starting from the top and working your way down. You should be able to get 2-3 steaks from one head of cauliflower. Reserve the smaller florets for another use.
- In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, ground cumin, salt, and pepper.
- Place the cauliflower steaks on the prepared sheet pan and brush both sides generously with the oil and spice mixture.
- Bake in the oven for 20-25 minutes or until the cauliflower is tender and lightly browned.
- Remove from the oven and sprinkle with chopped fresh parsley and sliced almonds, drizzle with tahini, and serve with a lemon wedge.
📝 Expert Tips
- Select a firm, fresh cauliflower head with compact florets. It should be heavy for its size, with crisp green leaves. Avoid cauliflower with brown spots or any signs of mold.
- When cutting cauliflower into steaks, aim for even slices, about 1-inch thick. This ensures uniform cooking and a consistent texture.
- Remove the outer leaves from the cauliflower head, but leave some of the inner leaves attached as they can become crispy and add extra flavor during roasting.
- Consider marinating the cauliflower steaks for 15-30 minutes before roasting. This allows the flavors to penetrate the cauliflower, enhancing the taste. Use a mixture of olive oil, herbs, spices, and even a splash of vinegar for added complexity.
❓ FAQS
Choose a cauliflower head that is firm and compact. Keep the stem of the cauliflower intact, as it helps hold the florets together. Trim the sides of the cauliflower head, making a flat surface. Place the cauliflower head upright on your cutting board, with the flat side down. Slice it vertically (from top to bottom) into steaks that are about 1-inch (2.5 cm) thick. You can usually get 2-3 good steaks from one cauliflower head.
Cauliflower has a mild, slightly nutty flavor that can be enhanced and complemented by various spices and herbs. Fresh minced garlic or garlic powder can add a savory depth to cauliflower. Roasted garlic cloves also work well. Onion powder or sautéed onions can provide a subtle sweetness and depth of flavor. Smoked paprika or sweet paprika can add a touch of sweetness and smokiness to roasted cauliflower. Toasted sesame seeds can add a nutty, crunchy element to roasted cauliflower. Tahini has a rich, creamy quality that pairs wonderfully with roasted or grilled cauliflower.
Cauliflower steaks do not taste like traditional beef steaks. Instead, they have their own unique flavor and texture. The name “cauliflower steak” is derived from the way the vegetable is sliced into thick, steak-like slabs, but it’s important to understand that the taste and texture are quite different from actual steak.
🍽 Serving Suggestions
Grains: Serve your vegan cauliflower steaks with a side dish of grains like quinoa, couscous, or farro. These grains add substance to the meal and soak up any delicious sauces or dressings.
Green Vegetables: Complement the cauliflower steaks with steamed or roasted green vegetables such as asparagus, broccoli, or green beans. They provide a fresh, crunchy contrast.
Legumes: Incorporate legumes like lentils or chickpeas for added protein and fiber. You can prepare them as a salad or stew.
⚖️ Serving Size
This recipe makes 4-6 servings, depending on how thick you cut your cauliflower steaks.
🫙 Storage
Refrigerator: Store the vegan cauliflower steaks in an airtight container in the fridge for 3-4 days. If layering steaks on top of one another, place a sheet of parchment paper between layers.
Reheat: Warm in a preheated oven at 350° F for 10 minutes or until heated through. Or place in your air fryer at 350° F for 8 minutes, flipping sides at 4 minutes.
😋 More Vegan Cauliflower Recipes!
🎥 Video
Recipe
Vegan Cauliflower Steaks
Equipment
Ingredients
- 2 heads cauliflower
- 2 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bunch fresh parsley
- ¼ cup sliced almonds
- 1 lemon cut into wedges
- 2 tablespoon tahini paste
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- Remove the leaves from the cauliflower heads and trim the stems so that the cauliflower sits flat on the cutting board. Slice the cauliflower into ½-inch thick steaks, starting from the top and working your way down. You should be able to get 2-3 steaks from one head of cauliflower. Reserve the smaller florets for another use.
- In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, ground cumin, salt, and pepper.
- Place the cauliflower steaks on the prepared sheet pan and brush both sides generously with the oil and spice mixture.
- Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and lightly browned.
- Remove from the oven and sprinkle with chopped fresh parsley, and sliced almonds, drizzle with tahini, and serve with a lemon wedge.
Video
Notes
- Select a firm, fresh cauliflower head with compact florets. It should be heavy for its size, with crisp green leaves. Avoid cauliflower with brown spots or any signs of mold.
- When cutting cauliflower into steaks, aim for even slices, about 1-inch thick. This ensures uniform cooking and a consistent texture.
- Remove the outer leaves from the cauliflower head, but leave some of the inner leaves attached as they can become crispy and add extra flavor during roasting.
- Consider marinating the cauliflower steaks for 15-30 minutes before roasting. This allows the flavors to penetrate the cauliflower, enhancing the taste. Use a mixture of olive oil, herbs, spices, and even a splash of vinegar for added complexity.
Anjali
These cauliflower steaks were so delicious!! They turned out tender and perfectly caramelized in the oven. Our whole family loved this plant based dinner!
Amanda Wren-Grimwood
Love roasted cauliflower and I really enjoyed the spicy flavours with the creamy tahini too.
Gianne
The cauliflower is perfectly seasoned and cooked to perfection, making it a satisfying and flavorful meal. I highly recommend trying this recipe for a tasty and healthy vegan dish.
Sharon
I loved this idea for a whole new way to cook one of my favorite vegetables, cauliflower steaks! Will be making these again and again.