Crispy Baked Cauliflower Steaks - Girl Carnivore

Cauliflower gets crispy edges and stays tender in the middle when you slice it thick and blast it with high heat. These steaks look impressive on the plate and actually taste like something you’d want to eat, not something you’re forcing yourself to finish.

The magic happens with that smoked paprika and garlic powder blend. It creates this savory crust that makes each bite feel substantial and satisfying, not like you’re eating diet food. I’ve served these to serious meat eaters who ask for seconds.

The key technique: slice them thick and keep that core intact. Those thin florets you usually make? They’re fine and we roast them too for epic cauliflower bites, but these steaks have presence on the plate. They disappear faster than you’d expect from something this healthy.

Overhead view of a whole cauliflower surrounded by small bowls containing spices, chopped herbs, grated cheese, lemon wedges, and oil on a light surface.

For the Cauliflower Steaks

Cauliflower
Olive oil
Smoked paprika
Garlic powder
Onion powder
Dried oregano
Salt
Black pepper
Crushed red pepper flakes (optional, for heat)
Parmesan cheese (optional, for topping)
Fresh parsley, for garnish
Lemon wedges, for serving

Equipment

Large baking sheet
Parchment paper
Sharp knife
Mixing bowl
Pastry brush or spoon
Spatula

📝 Step-by-Step Instructions for Roasted Cauliflower Steaks

Preheat the oven: Heat to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease.
Prepare the cauliflower: Remove the outer leaves and trim the stem, keeping the core intact. Slice into ¾–1-inch thick “steaks.” You’ll usually get 2–3 steaks from the center; roast extra florets alongside.
Make the seasoning: Mix olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes in a small bowl.
Season the steaks: Arrange the cauliflower on the baking sheet. Brush both sides generously with the seasoned oil.
Roast: Bake for 15–20 minutes. Flip carefully with a spatula and roast for another 10–15 minutes, until the edges are crisp and the centers are fork-tender.
Optional topping: In the last 5 minutes, sprinkle Parmesan over the steaks and return to the oven until melted and golden.
Serve: Transfer to plates, garnish with parsley, and serve with lemon wedges.

Roasted cauliflower steaks coated with grated cheese on a parchment-lined baking tray.

🔄 Substitutions & Variations

Cheese swap: Pecorino Romano or Asiago instead of Parmesan.
Spice it up: Add curry powder, cumin, or za’atar for a different flavor profile.
Finish strong: Drizzle with tahini sauce, chimichurri, or pesto for a bold topping twist.

💡 Meat Nerd Tips

Cut evenly: Slice straight through the core so the steaks hold together.
Don’t overcrowd: Give each steak space on the baking sheet so they roast, not steam.
Flip carefully: Use a wide spatula to keep steaks from breaking apart.
Make it crispier: Broil for 1–2 minutes at the end for extra crunch.
High heat matters: Roast at 425°F or higher to drive off moisture and achieve caramelized edges.
Center cuts = steaks: The middle slices hold shape; roast extra florets alongside.
Finish with lemon: A squeeze at the end brightens the whole dish.

A black plate filled with roasted cauliflower steaks topped with grated cheese and chopped herbs, placed on a dark surface.

🍽️ Serving Suggestions for Cauliflower Steaks

Serve as a hearty appetizer for parties.
Pair as a side dish with steak, chicken, or fish.
Add a drizzle of tahini sauce, pesto, or chimichurri for extra flair.

🧊 Leftovers & Storage

Storage: Best fresh, but leftovers keep 2–3 days in an airtight container.
Reheat: Warm in the oven at 375°F until crisp again—avoid the microwave, which softens them.
Make ahead: Slice and season the cauliflower up to 1 day in advance; roast just before serving.

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Finally, a veggie that doesn’t get ignored. These crispy cauliflower steaks have golden, caramelized edges and fork-tender centers that soak up all those smoky paprika flavors. They’re substantial enough that even your most carnivorous guests will be reaching for seconds. Thick cauliflower slabs roasted to perfection with garlic, oregano, and optional Parmesan that makes everything better. Ready in 45 minutes and guaranteed to upgrade any main course.

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Prepare the Cauliflower

Remove outer leaves and trim the base, leaving the core intact.
Slice cauliflower vertically into ¾–1 inc) thick “steaks.”
You’ll usually get 2–3 steaks from the center; roast the extra florets alongside for bonus crispy cauliflower bites.

Mix the Seasoning

In a small bowl, stir together oil, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes.

Roast

Bake for 15–20 minutes.
Flip carefully with a spatula and roast another 10–15 minutes, until edges are crisp and golden and centers are fork-tender.
During the last 5 minutes of baking, sprinkle Parmesan on top if using, and return to the oven until melted and golden.