Cauliflower steak, roasted until tender and served with chimichurri. It only requires 30 minutes and 4 ingredients: cauliflower, oil, salt and pepper.
Portobello steak is a great plant-based alternative to regular steak, but as I don’t feel well when I eat mushrooms, I wanted to give cauliflower steak a try.
Besides, I know you guys love cauliflower recipes, so here you have another one. Cauliflower steak does not taste like a regular steak and hasn’t the same texture either, but it’s a great way to cook cauliflower and so delicious.
I also wanted to use the chimichurri I made and this is a perfect match! However, you can enjoy the steak just by itself as it’s super tasty, or just serve it with any other homemade or store-bought sauce. If you don’t eat oil, please try my oil-free chimichurri, it’s out of this world.
Some people just bake the cauliflower steak, but I prefer to sautée it a little bit in a skillet with some oil, this way you’ll save some time and I think it tastes even better. If you want to omit this step, just bake the steak longer (until golden brown on both sides).
If you’re in a hurry and want to reduce the baking time, just make thinner steaks (1/2 inch or about 1 cm thick). You could also use a griddle instead of the oven, although I’ve never tried it myself.
This recipe is extremely simple, but please feel free to add any spices (like paprika, garlic powder, onion powder, nutritional yeast), dried herbs (parsley, oregano, thyme, basil, rosemary), or any ingredients you have on hand (like any fresh herb or lemon juice just before serving).
cauliflower steak ingredients
These are the ingredients you’ll need to make this cauliflower steak recipe:
- Cauliflower – Depending on the size of your head of cauliflower, you’ll get more or less cauliflower steaks.
- Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. You can make this recipe oil-free if you want. Just omit the oil or add some a liquid like lemon juice or balsamic vinegar instead.
- Ground black pepper – Fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon.
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
how to make cauliflower steak
- Preheat the oven to 400ºF or 200ºC.
- Slice your cauliflower into 1-inch or 2.5 cm steaks.
- Heat the oil in a large skillet and cook the steaks over medium-high heat for about 2 minutes each side or until golden brown. Add salt and black pepper to taste on both sides. Oil is an optional ingredient.
- Place the steaks onto a lined baking sheet and bake for 10 minutes each side.
- Serve immediately with some chimichurri on top (optional). If you don’t eat oil, use my oil-free chimichurri instead.
looking for more cauliflower recipes?
- Buffalo Cauliflower Wings
- Whole Roasted Cauliflower
- Caufliflower Pizza Crust
- Cauliflower Soup
- Cauliflower Fried Rice
did you make this cauliflower steak recipe?
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- 1 large head of cauliflower
- 1 tbsp extra virgin olive oil (optional)
- Dash of ground black pepper
- Dash of salt
- Preheat the oven to 400ºF or 200ºC.
- Remove the outer green leaves from the head of cauliflower, but leave the stem at the bottom so it helps the steaks hold together.
- Cut the cauliflower in half lengthwise through the center. Cut a 1-inch or 2.5 cm thick steak from each half of the cauliflower. Don’t discard the remaining cauliflower florets, use them to make other cauliflower recipes, or just cook them like the cauliflower steaks.
- Heat the oil in a large skillet and cook the steaks over medium-high heat for about 2 minutes each side, or until golden brown. Add salt and ground black pepper to taste on both sides. If you don’t want to use oil, just omit it and cook the steaks in a large skillet or a griddle. You could use some liquid like lemon juice or balsamic vinegar instead of the oil. It’s better if you use oil, though.
- Place the steaks onto a lined baking sheet and bake for about 20 minutes, flipping carefully once at the halfway point.
- Serve immediately. They’re delicious just by themselves, but I think they’re even better with some chimichurri on top.
- Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Serving Size: 1 cauliflower steak (with no chimichurri)
- Calories: 135
- Sugar: 7.2 g
- Sodium: 168 mg
- Fat: 7.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 15.9 g
- Fiber: 7.5 g
- Protein: 6 g