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MaraLila

Roasted Cauliflower Steaks

These Roasted Cauliflower Steaks are the most gloriously satisfying plant-based dinner that converts everyone at the table — thick slabs of cauliflower seared to a brilliantly deep golden-brown crust in a hot cast iron skillet, then finished in a high oven until the edges caramelise and the center becomes wonderfully tender, served over a vivid chimichurri sauce with toasted pine nuts and pomegranate seeds for a result that is genuinely restaurant-worthy. Naturally vegan and gluten-free, and ready in under 45 minutes. For another brilliantly satisfying plant-based main, check out our Mushroom Risotto.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 steaks
Course: Dinner, Main Course, Plant-Based, Vegan
Cuisine: American, Mediterranean-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large heads of cauliflower — firm, tightly packed, without browning or soft spots
  • 4 tbsp extra virgin olive oil (for seasoning and searing)
  • 1.5 tsp fine sea salt (for cauliflower)
  • 1 tsp freshly cracked black pepper (for cauliflower)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper, optional
  • 1 tbsp fresh lemon juice — added after roasting for brightness
  • 1 cup fresh flat-leaf parsley, packed (approximately 1 large bunch) — for chimichurri
  • 4 garlic cloves, roughly chopped — for chimichurri
  • 1 small shallot, roughly chopped — for chimichurri
  • 3 tbsp red wine vinegar — for chimichurri
  • 0.5 tsp crushed red pepper flakes — for chimichurri
  • 0.5 tsp fine sea salt — for chimichurri
  • 0.25 tsp freshly cracked black pepper — for chimichurri
  • 0.5 cup extra virgin olive oil — for chimichurri
  • 50 g toasted pine nuts or roughly chopped toasted walnuts, optional garnish (⅓ cup)
  • 1 tbsp Maldon flaky sea salt — for finishing, optional
  • 1 handful pomegranate seeds, optional garnish
  • 1 handful fresh flat-leaf parsley or fresh mint, roughly torn, optional garnish

Equipment

  • Large Cast Iron Skillet Ideal for the initial stovetop sear — superior heat retention ensures an immediate, even Maillard reaction on the flat cut surfaces. Must be oven-safe for the combined sear-then-roast method.
  • Large Baking Sheet Lined with parchment paper for the oven roasting stage — use two sheets if necessary to avoid crowding the steaks.
  • Large Sharp Chef's Knife Essential for cutting clean, even steaks through the dense cauliflower head — a sharp knife prevents the head from splitting unevenly and ensures the core is included in every steak.
  • Wide Spatula For carefully flipping the cauliflower steaks during searing — supports the full surface area of the steak to prevent breakage. Never use tongs which can crack the steak.
  • Food Processor For making the chimichurri — pulse only 5–6 times for the ideal coarse textured result. A sharp knife and cutting board work as an alternative for hand-chopped chimichurri.
  • Pastry Brush For applying the olive oil evenly to all surfaces of the cauliflower steaks and for basting halfway through the roasting time.
  • Instant-Read Thermometer Optional — the cauliflower is done when a knife inserted at the thickest point meets no resistance, but a thermometer reading of 85°C (185°F) at the core confirms tenderness.
  • Wire Rack Over Baking Sheet Optional — for the extended 4-hour refrigerator marinade and air-drying period which produces the best possible sear and most developed flavour.

Method
 

  1. Remove the outer leaves from the cauliflower heads leaving the core intact. Stand each head upright on its stem end. Trim a thin slice from each side to square up the head. Cut straight down through the very center to produce two steaks of approximately 2.5–3cm (1–1.25 inches) each from each head — ensuring the core runs through the center of each steak. Pat the cut surfaces gently dry with paper towels. You will have 4 steaks total from 2 heads.
  2. Combine the fine sea salt, black pepper, garlic powder, smoked paprika, ground cumin, onion powder, and cayenne in a small bowl. Brush or drizzle olive oil generously over all surfaces of each steak. Apply the spice mixture to all surfaces, pressing it gently into the cut surfaces. Allow the seasoned steaks to sit at room temperature for 15–20 minutes before cooking — or refrigerate uncovered on a wire rack for up to 4 hours for maximum flavour.
  3. Heat a large oven-safe cast iron skillet over medium-high heat until genuinely hot. Add 1 tablespoon olive oil and let it shimmer. Place two cauliflower steaks flat-side down in the hot pan — they should sizzle audibly on contact. Cook without moving for 3–4 minutes until deeply golden-brown and releasing naturally from the pan. Flip carefully with a wide spatula and cook the other flat side for 2–3 minutes. Transfer to a plate and repeat with the remaining steaks. Do not clean the pan.
  4. Preheat your oven to 220°C (425°F). Transfer all four seared steaks to a large parchment-lined baking sheet or leave in the oven-safe skillet. Drizzle any remaining olive oil over the steaks. Roast for 15–20 minutes until completely tender when pierced at the thickest point and the edges show deep caramelisation. For extra caramelisation, switch to grill/broil function for the final 3–4 minutes watching carefully.
  5. Place the roughly chopped parsley, garlic, shallot, red wine vinegar, crushed red pepper flakes, salt, and pepper in a food processor. Pulse five to six times until coarsely chopped — you want visible herb pieces and texture, not a smooth paste. Transfer to a bowl and stir in the olive oil. Taste and adjust — more vinegar for brightness, more salt for depth, more red pepper flakes for heat. Alternatively, finely chop everything by hand on a cutting board.
  6. Remove the roasted cauliflower steaks from the oven and immediately squeeze fresh lemon juice over each steak. Rest for 2 minutes. Spoon a generous amount of chimichurri onto each warm plate in a sweeping stroke. Place a roasted cauliflower steak on top of the chimichurri. Add garnishes — toasted pine nuts, pomegranate seeds, torn fresh parsley, or flaky sea salt. Serve with lemon wedges alongside.

Notes

Pro Tips: Always cut straight down through the very center of the head so the core runs through every steak — the core is the structural spine that holds the steak together and without it the florets fall apart. Choose large, dense, tightly packed cauliflower heads — small or loose heads produce steaks that fall apart and dry out before the interior becomes tender. Get the pan seriously hot before the cauliflower goes in — the oil should shimmer and the steak should sizzle audibly on contact — a cold pan produces steamed grey cauliflower with no caramelisation. Never move the steak during the first 3–4 minutes of searing — it will stick initially and release naturally when the crust is ready. Baste halfway through roasting with the pan juices or a tablespoon of butter for an extra layer of caramelised flavour. The sauce is half the dish — spoon it generously underneath the steak so it is encountered with every bite, not just drizzled on top. Cut steaks at minimum 2.5cm (1 inch) thick — thin steaks dry out before the interior becomes tender.