Simple Roasted Cauliflower Steaks with Salt & Pepper – Easy Weeknight Dinner or Party Side

Simple Roasted Cauliflower Steaks with Salt & Pepper – Easy Weeknight Dinner or Party Side

These roasted cauliflower steaks are seasoned with just salt and pepper, yet pack a ton of flavor thanks to caramelized edges and a tender interior. They’re perfect as a side, light main, or party platter addition. Easy to make and always a crowd-pleaser, they bring a touch of elegance to any meal.

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Prep Time 10

Cook Time 25

Servings: 4

Course: Appetizer, Dinner

Cuisine: American

Calories: 90

Ingredients Equipment Method Notes

Ingredients

1 large head cauliflower
2 tbsp olive oil
1 tsp salt
1 tsp black pepper

Equipment

1 large knife
1 baking sheet
1 pastry brush optional

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

Cooking Tips: Make sure the cauliflower slices are thick enough to hold together. Use a gentle flipping motion.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for crisp edges.