Roasted Cauliflower Steak

Roasted cauliflower steak = crisped, caramelized, and way more satisfying than you’d expect from a single vegetable. Hit it with a warm mushroom gravy, and you get that perfect combo of tender middle, golden edges, and savory sauce that makes each bite feel like a little victory.

Some nights it’s just you, the refrigerator, a head of cauliflower, and a wish: please become dinner. (Wait, stay with me.) This roasted cauliflower steak really does. Slice two thick slabs of a cauliflower from a large head of cauliflower, roast them, and watch as they go from pale and mild to golden and beautifully charred. Finish with a spoonful of oyster mushroom gravy, and your wish is granted: dinner is done—and it’s going to be delicious.

What Is Cauliflower Steak?

Roasted cauliflower steak is simply a thick-cut slab of cauliflower roasted at high heat until the edges turn golden and the center becomes tender. It’s an easy, flavorful, plant-based recipe that delivers big texture with minimal effort.

Why You’ll Love It

Get ready to turn a humble vegetable into something that feels a little special. This roasted cauliflower steak ticks a lot of boxes:

• Crispy edges for days: Thick slices + a hot pan = beautifully charred edges that make cauliflower feel like a full dinner instead of a side dish.
• Deep, savory flavor: The oyster mushroom gravy brings on the umami. A kiss of rubbed sage adds an earthy, cozy depth that makes the whole plate just click.
• Easy on effort, big payoff: Simple ingredients, easy steps, and no complicated techniques. At the end, you’ll have something elegant without a ton of effort.
• Make-ahead hero: Roast the steaks ahead, stash them in the fridge, and crisp them up when you’re ready. Make the gravy in advance, and then just add the slurry as you reheat it. They’ll both work as beautifully as they would if made on the spot.
• A dinner that adapts: Serve it with grains, greens, more roasted vegetables, just by itself, or even on a holiday table. This cauliflower steak flexes to be whatever kind of meal you’re in the mood for.

For more cauliflower recipe ideas, check out our cauliflower recipes guide!

Key Ingredients

This roasted cauliflower steak recipe uses just a few, easy-to-find ingredients that build big flavor from a simple base. From crisp, golden edges to a savory mushroom gravy that settles into every ridge, here’s what you’ll need:

• Cauliflower: The whole reason we’re here. A large head gives you two thick steaks that roast into a tender texture with perfectly browned edges.
• Olive Oil: Helps develop that deep, golden color and keeps everything crisp and gorgeous.
• Rubbed Sage: A cozy, earthy flavor that melts right into the cauliflower as it roasts. It’s subtle but gives the whole dish a grounded warmth.
• Oyster Mushrooms: These bring the savory depth, texture, and umami to the gravy. They cook down into something soft and rich that drizzles beautifully over the roasted cauliflower. Check out our guide on how to cook oyster mushrooms for more tips and ideas.
• Shallots + Garlic: The quiet flavor builders. They soften, sweeten, and form the base of the gravy without taking over.
• White Wine: Adds a little brightness and pulls up all the browned bits from the pan. It’s just enough to keep the gravy from feeling too heavy.
• Vegetable Stock: Gives the gravy its body. As it reduces, it turns everything into a savory, spoonable sauce that settles nicely into the cauliflower. Want to use broth instead? Check out our guide on stock vs. broth to help make your choice.
• Cornstarch (or Arrowroot): A quick slurry thickens the gravy at the end, giving it that glossy finish that clings beautifully to the steaks.

Flavor Variations & Easy Add-Ons

Sage is a perfect pairing for a roasted cauliflower steak, but without it, it’s also a blank canvas for other flavors. Here are a few easy directions you can take it:

• Bright and Herby: A quick drizzle of lemon juice or a handful of chopped parsley is simple and light, or make a chimichurri sauce.
• Smoky and Warm: A pinch of smoked paprika or cumin over the top of the finished steaks adds a little warmth and earthiness that adds a different vibe than the sage.
• Mediterranean-leaning: Roasted cherry tomatoes, olives, or a few capers give the cauliflower a salty, punchy contrast.
• Cozy and Creamy: A spoonful of tahini sauce or a swipe of garlicky vegan yogurt on the side adds a creamy counterpoint to the crisp edges. Want to combine the two? Try our yogurt-tahini sauce recipe.
• Great grains: Instead of gravy, serve with quinoa, farro, wild rice, or wilted greens tossed in a light vinaigrette.

How To Make Roasted Cauliflower Steak

This recipe has simple steps, but delivers big flavor. Just slice, roast, make gravy, and voila! Dinner’s done. Here’s what you’ll do. For full recipe instructions, scroll to the bottom of this post!

• Step One: Cut the cauliflower into even steaks. If you’re wondering how to cut cauliflower steaks, you’re aiming for two slabs thick enough to hold together but thin enough to cook through at the same rate. Cutting from the center gives you the natural “spine” that keeps everything intact. This step sets you up for even browning later.
• Step Two: Oil and season the steaks. A light, even coat of oil is key—it helps drive the browning process and keeps the surface from drying out in the oven. The sage goes on early, so it warms and blooms as the cauliflower roasts, rather than sitting flat at the end.
• Step Three: Roast and flip. The first roast allows the bottom to develop a golden color. Flipping halfway gives the second side a chance to do the same while the interior softens. When the edges look slightly charred, you’re there.
• Step Four: Build the mushroom gravy while the cauliflower cooks. You’re layering flavor here: soften the shallots for sweetness and allow the mushrooms to soften and their flavor to concentrate. Deglazing pulls the caramelized bits into the sauce, and reducing the stock gives you a gravy with real body.
• Step Five: Thicken the gravy. A slurry thickens and tightens the gravy just enough to cling to the cauliflower’s nooks and crannies. If you are meal-prepping, skip the slurry and add only when you are ready to reheat.
• Step Six: Serve immediately, or recrisp the steaks later. A hot skillet brings the edges back to life while the gravy warms up easily on the stovetop.

How To Serve

This cauliflower recipe fits into all kinds of dinners and plays well with an array of sides. Here are a few easy ways to make it feel like a full meal:

• Mashed Potatoes: A big scoop of creamy mashed potatoes is perfect for catching all the extra gravy. It’s simple and so good.
• Mushroom Gravy: If you want a different gravy to mix things up, try our vegan mushroom gravy recipe.
• Vegan Stuffing: If you are aiming for a weekend or planning a holiday vibe, our vegan crockpot stuffing recipe makes this roasted cauliflower feel cozy and indulgent.
• More Roasted Vegetables: Brussels sprouts, carrots, squash—anything caramelized will round out the plate and keep things colorful.
• A Fresh Green Salad: Something light and lemony adds brightness and balances out the rich flavors.

FAQs

More Cauliflower Recipes To Try Next

• Roasted Cauliflower Tacos
• Vegan Whipped Cauliflower Cheese
• Cauliflower Curry Recipe With Mushrooms
• Gochujang Cauliflower

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This recipe was originally published in 2013 and updated in 2025 with enhanced recipe instructions and serving suggestions.