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vegan cauliflower steaks with cilantro sauce on a plate
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5 from 2 votes

Vegan Cauliflower Steak with Chimichurri or Cilantro Sauce

Cauliflower is so versatile it's almost magic. Here we cut it into" steaks" and roast it to lightly crisp perfection with a savory spice blend and then drizzle it with a tangy chimichurri or cilantro sauce. Makes a great vegan entree. See the notes section for more flavor ideas.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Snacks and Starters
Cuisine: American
Keyword: cauliflower steak vegan, vegan cauliflower steak
Servings: 4
Calories: 254kcal
Author: Carolyn Gratzer Cope

Ingredients

For the cauliflower steaks

  • 2 large heads cauliflower about 2 pounds/(900 grams) each
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon fine sea salt divided
  • ½ teaspoon freshly ground black pepper
  • ¼ cup (60 ml) olive oil

To serve

Instructions

  • Preheat oven to 450°F with a rack in the center. Wash and dry the cauliflower.
  • In a small bowl, stir together the chili powder, garlic powder, onion powder, salt, and pepper.
  • Trim the leaves and any excess stem from the bottom of the cauliflower, leaving the head intact.
  • From the top of the head to the stem, cut three to four ¾-inch thick "steaks" from the center of each head. There will be some florets on either side that fall off. You can see this step in action in the video that accompanies this post.
  • Place the cauliflower steaks on a baking sheet with some space in between. Use two sheets if necessary. Brush each steak on both sides with the olive oil, and sprinkle both sides with the spice mixture.
  • Roast for 15 minutes, then flip each steak and roast until tender, about 15 minutes more.
  • While the cauliflower roasts, prepare the chimichurri or cilantro sauce.
  • Drizzle steaks with sauce and serve.

Notes

  1. Use nice, big heads of cauliflower if possible — about two pounds each.
  2. Chili powder refers to the spice blend, not pure ground chili.
  3. There are so many great options. One is to simply treat the florets the same way as the steaks (coated with a bit of olive oil and spice blend) and roast it right on the sheet pan. If you'd rather save it for another use, try another one of our vegan favorites: tofu cauliflower curry or warm cauliflower, lentil, and quinoa salad.
  4. If you like, instead of steaks, you can make this recipe with florets and serve it as an appetizer or side dish. You can do everything as indicated, except cut the cauliflower into florets instead of steaks, and toss it together with the olive oil before sprinkling with the spice blend. (You can do all of this in a large mixing bowl or directly on the baking sheet.) Make sure it's spread out in a single, uncrowded layer, using two baking sheets if necessary. Serve with the cilantro sauce drizzled on top or on the side for dipping.
  5. One of the beautiful characteristics of this recipe is the crisp outside, tender inside combo, so I think it's worth roasting the steaks right before serving for this reason. The flavors will still be great afterward, so it's up to you.
  6. Leftovers will keep in an airtight container in the fridge for a week. You can keep them intact or chop them up to add to salads, grain bowls, and more.

Nutrition

Calories: 254kcal | Carbohydrates: 18.8g | Protein: 3.7g | Fat: 21.7g | Fiber: 4g