Vegan Cauliflower Steaks

5 from 4 votes

These roasted vegan cauliflower steaks are seasoned to perfection and baked to create a nutritious main dish full of flavor.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 230kcal

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.

Tips for Making Vegan Cauliflower Steaks

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.