Cauliflower Steaks are roasted until tender and crisp, then drizzled with bang bang sauce for a tasty vegan dish that everyone will love! Perfectly spiced and easy to make.
Have you heard of cauliflower steaks before? In no way are they pretending to actually be meaty or steak-like, but they are completely delicious and a great way to celebrate the versatile vegetable that cauliflower is.
I don’t much care for raw cauliflower, but when you roast it in the oven, something magical happens. It becomes tender, crisp and downright irresistible!
To make cauliflower steak, we are going to slice off slabs of two heads of cauliflower, coat them with olive oil and spices and roast until tender.
- Cauliflower – You will need two heads of cauliflower, large preferred.
- Olive oil – For coating the pans, you could use parchment paper instead, but greasing the pans will help the cauliflower get crisp and tender.
- Spray oil – You could just drizzle more oil, but spray is helpful to have, it helps all the spices/salt stick.
- Garlic powder
- Onion powder
And for the vegan bang bang sauce, if using:
- Vegan mayo – use a store bought variety or homemade.
- Thai sweet chili sauce
- Sriracha hot sauce
- Pure maple syrup or agave
How to make Cauliflower Steaks
(This is simply an overview with photos. Scroll down to find the complete, printable recipe.)
- Wash and dry your cauliflower heads. Pull off the green leaves, then trim the very bottom of the stem, not too much as you need some stem for the steaks to hold together.
- Start slicing each head into 3/4-1 inch thick slices. The outer parts will fall off and become florets, while the very middle will become your steaks. You will likely get three from each head.
- Arrange on greased baking sheets in a single layer, and add the florets as well around the steaks. Or save them for another time.
- Spray the tops with oil and sprinkle with the spice/salt mix. Turn over and sprinkle the other side as well.
Roast in the oven for 15 minutes, then carefully flip and cook for another 10-15 minutes, until tender, golden and a bit crisp. Drizzle with vegan bang bang sauce and serve immediately.
You can serve cauliflower steaks in a variety of ways. I like to serve them with something filling, such as brown rice, mashed potatoes, potato wedges or perhaps some baked beans. Or with any of the following sauces:
- Easy Vegan Gravy – Perfect for a holiday meal alongside some mashed potatoes, green bean casserole or brussels sprouts.
- Vegan Green Goddess Dressing – This dressing is full of herby flavor and pairs well with cauliflower. Serve with a great big salad as well, perhaps with chickpeas in it for a wonderful warm weather meal.
- Vegan Queso Blanco – For a Mexican themed dish. Sprinkle with some black beans as well and perhaps a side of Mexican rice.
- Simple Vegan Pesto – Pesto on cauliflower is delicious! Consider serving the steaks over pasta with pesto sauce.
- Vegan Peanut Sauce – Another wonderful option, so tasty.
How to store + reheating
You can store leftover cauliflower steaks and the florets in the refrigerator for 3-4 days. Reheat in the oven or air fryer to make them crispy again.
Want more recipes featuring cauliflower?
- Buffalo Cauliflower Wings
- Sticky Sesame Cauliflower
- Orange Cauliflower
- BBQ Cauliflower Wings
- Sheet Pan Cauliflower Fajitas
- Vegan Cauliflower Soup
Cauliflower Steaks with Vegan Bang Bang Sauce
- 2 large heads cauliflower
- 1/4 cup olive oil
- spray oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- Preheat your oven to 450 degrees and grease two large baking sheets with olive oil. Add the seasonings to a small bowl, stir and set aside.
- Pull off the green leaves from the heads of the cauliflower and trim the very bottom of the stem, but not too much as you need some to hold the "steaks" together. Slice each head into 3/4-1 inch thick slices. The outer slices will just fall apart, and you can roast these alongside the steaks if you’d like, or save and use them in another recipe or salads. You will probably get about 3 steaks from 1 head of cauliflower.
- Arrange the “steaks” in a single layer on the prepared baking sheets. Place the extra florets around the edges, if desired.
- Spray the tops with oil and sprinkle with half the seasonings. Turn them over, carefully and sprinkle the other side with the seasonings. You can use your fingers to rub the spices into the crevices as well for more flavor.
- Roast the cauliflower in the center rack of the oven for 15 minutes, then carefully use a spatula to flip each steak, then cook for another 10-15 minutes. They are done when they are golden on both sides, tender and a bit crisp.
Bang Bang Sauce
- While the cauliflower steaks are roasting, make the bang bang sauce. In a small bowl, whisk together the vegan mayo, sweet chili sauce, hot sauce and maple syrup or agave until smooth.
- The nutrition calculation is as estimate only and was calculated if you were to use all the sauce as well, which you might not. It includes all of the cauliflower, even the florets.
- If you want to use less oil, line the baking sheets with parchment paper, and just spray a little oil on each side, enough so the spices will stick to it.
- Make sure you don't cut off all the stem, or the "steaks" will fall apart too easily. See the photos in the post above for reference.