Cauliflower Steak Recipe

Give steak night a vegetarian makeover!

Forget a side of bland florets: These cauliflower steaks transform the veggie into the star of the show! A high-heat roast results in just-tender-enough cauliflower slices that are deeply caramelized and golden—even deliciously charred in spots! It's a fantastic alternative for the vegetarians at your table, though meat eaters will be just as satisfied here. A touch of lemon pepper seasoning adds a welcome bright kick, though you could also try your favorite barbecue rub or blackening seasoning for a different spin.

How do you cut cauliflower into steaks?

Trim the very bottom stem from the cauliflower head and remove the leaves. Using a large kitchen knife, cut the head vertically in half. Working from the cut side out, cut each half into 1-inch-thick slices. Save any leftover cauliflower for roasting or stir frying!

Why is cauliflower steak called steak?

Though it isn't meat, cauliflower steaks have a lot in common with regular beef steaks: They’re both thick cut, they’re both known for their caramelized crust, and they’re both fork and knife affairs. Other veggies like cabbage and eggplant can also get the steak treatment.

Is cauliflower good for you?

Cauliflower might seem a bit ho-hum, but it's actually a nutrition powerhouse. It's packed with fiber, folate, and vitamins C and K. To add cauliflower to more meals, try swapping it in for some of the potatoes in a mash or chopping it finely and stirring it into a vegetable soup or chili.

large cauliflower head

olive oil

lemon pepper seasoning

seasoned salt

unsalted butter, cut into 1/2-inch pieces

chopped fresh parsley

Lemon wedges, for serving

Tip: Serve these steaks with a drizzle of chimichurri, a dollop of tzatziki sauce, or on a bed of pesto!

Hannah Klinger is a food writer and editor with over a decade of experience in the food media world. She loves to explore supermarkets (especially international ones), share plates at restaurants, and bake for no reason at all.

Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she's not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.

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