Easy Roasted Cauliflower Steaks

Anything meat can do, plants can do better! Cauliflower steaks are a savory sensation, marinated in a zesty blend of lemon, red wine vinegar, and a touch of maple syrup for sweetness. A kick of sriracha and smoked paprika amps up the flavor, caramelizing in the oven across every golden-brown floret. Finished with briny kalamata olives and a sprinkle of fresh parsley, these steaks deliver all the flavors of a steakhouse meal, with a plant-based spin that’ll have you coming back for more.

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 130kcal

Author: Hannah Kaminsky

Ingredients

1 head large cauliflower
2 tablespoons lemon juice
1 tablespoon red wine vingegar
1 tablespoon maple syrup or date syrup
4 cloves garlic minced
1 teaspoon siracha
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
2 tablespoons sliced kalamata olives drained
2 tablespoons fresh parsley minced
1/2 teaspoon crushed red pepper flakes optional

Instructions

Preheat your oven to 400℉ degrees and line a baking sheet with parchment paper or a silicone baking mat.
Slice the cauliflower into 1-inch slabs. You should be able to get 3 - 4 solid, full steaks from one cauliflower. Save any leftover pieces and crumbles for another recipe. Place the cauliflower steaks on your prepared baking sheet.
In a small bowl, whisk together the lemon juice, vinegar, maple syrup, garlic, sriracha, paprika, and black pepper. Brush the steaks on both sides with this marinade, being gentle when turning the cauliflower so it doesn't break apart
Bake for 15 minutes and carefully flip the steaks. Bake for another 10 - 15 minutes, until golden brown all over. Transfer to plates and top with olives, parsley, and crushed red pepper flakes, if using. Enjoy hot.

Notes

Serving suggestion: Recreate an authentic steakhouse experience, made completely with plants! Serve up your cauliflower steak with vegan mashed potatoes, pasta, or your favorite whole grains. It would be a stellar centerpiece on top of a peppery arugula salad, too.

Notes: Some cauliflower heads simply have loose, crumbly florets, that will never hold together as full steaks no matter how you slice it. Don’t despair! You can still make this recipe by sautéing the pieces as separate florets and serving them as a side dish.

Nutrition