These oven-roasted cauliflower steaks with a gluten-free breading are a great side dish or entrée. This healthy recipe is fairly easy to make, low-carb, and vegan. Serve with a creamy cashew tahini dip.
Vegan Roasted Cauliflower “Steaks”
It’s the second time I made these crispy cauliflower steaks, and I am sure it wasn’t the last time. This dish reminds me of eating a Schnitzel. It doesn’t taste the same, however, it looks quite similar, doesn’t it? My mom used to make breaded fried cauliflower quite often and I LOVED it! Cauliflower is amazing because it’s so versatile and delicious!
I really like this recipe because it is:
- 100% vegan (meat-free, egg-free, dairy-free).
- It contains only simple ingredients.
- It’s easy to make in the oven or in an air fryer!
How To Cut Cauliflower Steaks?
- First, remove the leaves and trim off the bottom part of the stem.
- With a large knife, cut the cauliflower lengthwise through the center into thick slices (about 1 1/2-inch resp. 4 cm thick).
- Depending on the thickness of the stem you might get 2 or 3 cauliflower “steaks”.
- No need to throw away the cauliflower florets which aren’t connected to the stem, use them as well to make mini cauliflower “steaks” or rather cauliflower “wings” or “nuggets”.
How to Make Roasted Cauliflower Steaks?
There are actually only four easy instruction steps involved:
- First, cut the cauliflower into steaks as mentioned above.
- Steam/cook the cauliflower in a pot with boiling water for 4-5 minutes.
- Prepare the flavorful marinade and gluten-free breading.
- Coat the cauliflower with the marinade and breading and bake the “steaks” in the oven or in an air fryer until crispy and tender.
It’s really easy and doesn’t take too long. See the step-by-step instruction photos below:
What To Serve With Cauliflower Steaks?
Enjoy the roasted cauliflower steaks with your favorite sides. Some examples could be:
This dish is really versatile and can be combined with different sides!
Here is what you will need for this recipe and I bet you are familiar with all ingredients:
- Soy sauce
- Balsamic vinegar
- Maple syrup
- Nutritional yeast flakes
- Different spices
You could also use coconut aminos instead of the soy sauce or even tamari. The marinade will add a nice flavor to the roasted cauliflower steaks. You could even add a few drops of liquid smoke for an intense smoky flavor.
It’s also possible to make the cauliflower steaks in an air fryer without the breading. Check the following photo:
Some Helpful Tips
- Prepare the marinade ahead of time and store it in the fridge. Same goes for the breading. It saves time and is more convenient.
- You can also steam/cook the cauliflower steaks ahead of time and keep them in the fridge until you are ready to make the dish.
- You can use an air fryer instead of your oven. I recommend 360 degrees Fahrenheit (180 degrees Celsius) and about 15 minutes.
- Enjoy the roasted cauliflower steaks with a creamy cashew tahini dip.
These Roasted Cauliflower Steaks Are:
- Easy to make with simple ingredients
- Perfect for families with kids
Should you recreate these healthy cauliflower steaks, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
If you love crispy side dishes, definitely also check out the following vegan recipes:
Roasted Cauliflower Steaks
- 2 medium-large heads of cauliflower
- Check the video below for easy visual instructions.
- Trim the stem and remove the leaves from the cauliflower heads. Do not remove too much of the stem, otherwise, your "steaks" will fall apart.
- With a large knife, cut the cauliflower lengthwise through the center into 1 1/2-inch (4 cm) thick pieces. Depending on the thickness of the stem you might end up with 2 or 3 "steaks". Don't throw away the little cauliflower pieces which aren't connected to the stem, use them as well to make cauliflower "wings".
- Add some water with salt to a large pot and bring to a boil over high heat. Once the water boils, add the cauliflower, cover the pot and cook the cauliflower for 4-5 minutes to soften it a little. After 4-5 minutes, remove the cauliflower and set aside. You can also steam the cauliflower instead of cooking it.
- In a small bowl mix together soy sauce, balsamic vinegar, maple syrup, cumin, smoked paprika, salt and pepper to taste.
- Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
- Prepare the breading by simply mixing all ingredients (chickpea flour, nutritional yeast, paprika, smoked paprika, salt, and pepper) in a bowl with a whisk.
- Place cauliflower steaks on the lined baking sheet. Brush with the marinade from all sides (see pictures above in the blog post).
- Dip the cauliflower steaks in the breading and coat from all sides.
- Bake for about 25-30 minutes, or until golden brown, crispy and fork-tender. Flip cauliflower steaks after 15-20 minutes.
- Transfer to a platter and serve with fresh herbs, lemon juice, and your favorite dip. I made a cashew tahini dip (check the notes below for the recipe). Enjoy!
Cashew Tahini Dip:
- 1 tbsp tahini
- 1 tbsp cashew butter
- 1-2 tbsp or more water (to thin out)
- 1 tbsp lime juice or lemon juice
- 1 tsp maple syrup or agave syrup
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp ground cumin (optional)
- 1/2 tsp hot sauce (optional)
- Salt and pepper to taste
- Recipe serves 4. Nutrition facts are for one serving.
If you are using Pinterest, feel free to pin the following photo: