This dish combines my two favorite things, roasting vegetables and intentionally calling vegetables “steak.” Hope you enjoy this fun twist on roasted cauliflower. Click here for a few pointers on how to achieve the perfect roasted texture.

Smoky Southwest Cauliflower Steaks

Ingredients
1 head of cauliflower
3 tbsp olive oil
1 tsp Garlic powder
1/2 tsp Chili powder
1 tsp Cumin
Salt & Pepper
Steps
- Slice cauliflower into 1 1/2 inch thick slices. Set aside. Pre-heat your oven to 450°F.
- In a small bowl, mix the spices and oil together.
- Pat cauliflower slices dry with a paper towel or kitchen towel. Leaving moisture the surface of the cauliflower will result in a limp cauliflower instead of a crisp crust around the “steaks.”
- Brush the spicy oil mixture onto each slice. If you don’t have a kitchen brush, then gently massage the oil onto the cauliflower slices.
- Place on a baking sheet or cast iron pan, bake for 12 minutes on each side.
- Finish with cilantro for a bite of freshness!
Teriyaki Glazed Cauliflower Steaks

Ingredients
1 head of cauliflower
2 tbsp olive oil
1/2 tsp salt
1/3 tsp pepper
1/2 tsp garlic powder
1/4 cup Teriyaki sauce (homemade if you’re fancy)
Steps
- Slice cauliflower into 1 1/2 inch thick slices. Set aside. Pre-heat your oven to 450°F.
- Brush olive oil onto the cauliflower slices and season to taste with salt, pepper, and garlic powder.
- Place on a baking sheet or cast iron pan, then bake for 12 minutes on each side.
- If you choose to make your own teriyaki sauce, as I have, then now is a great time start making that. If you’re using store bought, simply relax until your “steaks” are all done!
- Remove from the oven and brush the teriyaki sauce evenly over all the cauliflower steaks. Enjoy!