Growing up, my mom always found creative ways to make vegetables feel special on the dinner table. One summer, she surprised us with thick slices of cauliflower simply seasoned and roasted until golden. They were meant as a side, but everyone treated them like the main star! This cauliflower steak recipe is my nod to her, it’s simple, satisfying, and always a hit at parties. The natural sweetness of the cauliflower caramelizes beautifully in the oven, creating a crispy exterior and tender interior. Whether served as a hearty vegetarian main or a flavorful side dish, these steaks are versatile and always delicious. Plus, they’re easy to prepare, making them perfect for busy weeknights or casual gatherings. Every time I make them, I’m reminded of my mom’s ability to turn everyday ingredients into memorable meals.
Simple Roasted Cauliflower Steaks with Salt & Pepper – Easy Weeknight Dinner or Party Side
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C).
- Remove green leaves from cauliflower. Trim the stem slightly, keeping the core intact.
- Slice cauliflower vertically into 1-inch thick “steaks.” You’ll get about 2–3 full steaks per head; use remaining florets too.
- Place on a baking sheet and brush both sides with olive oil.
- Sprinkle evenly with salt and pepper.
- Roast for 20–25 minutes, flipping halfway, until golden and fork-tender.
- Serve warm, as is or with a dipping sauce on the side.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for crisp edges.
