Delicious Vegan Cauliflower Steaks With Bright Parsley Sauce
These vegan cauliflower steaks are roasted to perfection in the oven. And, this simple recipe gives you the chance to use the leftover florets and create a dreamy (healthy) sauce with parsley.
You know how much I love to roast vegetables and to make each recipe as easy as possible ! This vegan cauliflower steaks recipe is tender, caramelized, and crispy, with simple ingredients. The green parsley sauce is super simple too, using steamed leftover florets, parsley and smoked olive oil (or smoked paprika).
Page summary here!
Why you will adore this recipe
- Plant-based: These cauliflower steaks are irresistible and wonderfully healthy. The divine crispiness and caramelization? Achieved easily in your oven.
- Nourishing and light: Packed with vitamins, fiber, and wonderfully low in calories, these cauliflower steaks are a weekly meal plan essential.
- Versatile: Adjust spices and herbs to your liking (this one is a spicy recipe thanks to the cayenne pepper!). Add whatever you like with this delicious steak!
- Effortlessly simple: Just 10 minutes of prep – slice, season, and let the oven work its magic for a perfect finish in 40 minutes.
Cauliflower steaks recipe ingredients
- 1 medium head cauliflower: You can have up to 3 or 4 steaks per medium head.
- Olive oil: Choose extra virgin if possible and cold-pressed.
- Spices: My favorite mix is cumin powder, paprika and cayenne pepper along with Himalayan salt and pepper. The cayenne pepper adds a lovely spicy twist to the steak. But feel free to adjust to your taste.
And for the bright parsley sauce :
- Parsley: A generous handful of parsley for the sauce and I sprinkle extra chopped leaves on top of the cauliflower steaks for a burst of fresh flavors.
- Smoked olive oil : This is the key ingredient that gives the sauce its unique smoky depth. If La Barca smoked olive oil isn’t available, smoked paprika or chipotle powder are great alternatives.
- Himalayan salt and pepper : a little pinch of both to enhance the flavors.
How to cut cauliflower steaks and prep them
STEP 1
Before slicing, remove all stems and leaves (and discard or use for soup).
STEP 2
Flip the cauliflower into its base and trim roughly 2 to 3 cm of two of the sides (left and right only), creating a kind of rectangle. Reserve the florets (and all the florets that will fall off while slicing) to make the sauce.
STEP 3
Slice your cauliflower head into roughly 3 to 4 steaks, keeping in mind that cauliflower varies in density. You’ll notice I’ve got 2 beautifully formed steaks, a third that’s nice but slightly spreading and the fourth that’s a little more… rustic. That’s perfectly normal, and it will roast just as deliciously. Gently arrange them on a parchment-lined baking sheet.
And my pro tip for dinner parties with friends ? It’s always a good idea to purchase an extra head of cauliflower. Cauliflower heads vary in size and compactness, and having an extra on hand ensures you’ll have enough perfect steaks for everyone.
STEP 4
Prepare the sauce with olive oil, cumin powder, paprika powder and cayenne pepper. Brush the cauliflower steaks on both sides and bake in the oven for 40 minutes (turning them halfway through).
The power of cauliflower
Did you know that cauliflower is a cruciferous vegetable packed with vitamin C, vitamin K, and fiber. It helps support immune health and digestion. It’s also a good source of antioxidants, that will help our cells to function properly and be healthy.
This steaks recipe is another way to add more cauliflower into your healthy diet.
How to make this fabulous bright parsley sauce
This vibrant (you’ll see the color is insane) sauce is surprisingly simple (and healthy). While your cauliflower steaks are roasting, I use the fallen florets to create a creamy herb-infused sauce for a zero waste recipe.
How to make the sauce:
- steam the florets until soft
- blend them with parsley, a touch of smoked olive oil and water to achieve your perfect consistency. Don’t over-blend the parsley to avoid overheating (that could degrade the nutrients).
The secret to this sauce’s captivating depth? A subtle smokiness. I adore using Finca La Barca smoked olive oil, readily available on Amazon, for its unparalleled flavor. However, if you don’t have it on hand, a pinch of smoked paprika or chipotle powder will add a similar smoky essence.
Finally this sauce is so versatile too. Feel free to customize it with a splash of lemon for a zesty zing, a sprinkle of nutritional yeast for a savory, cheesy note, or a spoonful of hemp seeds for a protein and fiber boost. It’s your sauce, your way!
What to eat with these vegan cauliflower steaks
This combination of parsley sauce with cauliflower steaks creates a synergy of nutrients that will boost your healthy lifestyle.
Choose your favorite way to eat these steaks and parsley sauce:
- a light dinner,
- a side dish whenever you friends come over,
- along with anything you like.
How to store the steaks
You can keep these steaks in the fridge for up to 5 days, so they make a delicious meal prep for the week. I love to add them to my lunch salad, hot or cold.
More cauliflower recipes to try next
The magic of cauliflower lies in its versatility. Here are more recipes that prove its flavor possibilities:
Healthy and…
Easy, spicy-hot, crispy, tender, caramelized, quick prep and oven-baked!
– Healthy greetings, Laetitia –
Delicious Vegan Cauliflower Steaks Recipe With Parsley Sauce
Ingredients
Cauliflower Steaks
- 1 medium cauliflower head , (3 to 4 steaks)
- 2 tbsp extra virgin olive oil, + extra on top
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp cayenne pepper, for non spicy option: replace by sweet paprika
- Himalayan salt and pepper
Bright Parsley Sauce
- 1 handful parsley leaves (around 1 cup), and more to decorate
- 1 handful leftover florets around 1 cup or more
- 2 tbsp smoked olive oil
- 1-2 tbsp water or more
- Pinch of Himalayan salt and pepper
Instructions
Cauliflower steaks
- Preheat oven to 185 ℃ (fan). And line a large oven dish (or tray) with baking sheet. Set aside.
- Rinse the cauliflower and dry well.
- Before slicing, remove all stems and leaves (discard or set aside for soup).
- Flip the cauliflower into its base and trim 2-3 cm of the sides (left and right), creating a kind of rectangle (place fallen florets aside for the sauce). Now start slicing carefully cauliflower head into thick slices (approx. 2 cm). You'll get 3 or 4 full slices. And some florets may naturally separate, set them aside for the sauce.
- In a small bowl, mix together olive oil, cumin, paprika and cayenne pepper, ground black pepper and Himalyan salt. Brush the mixture over the cauliflower steaks on both sides.
- Oven : Place the steaks on your lined oven dish/tray and bake for 20 minutes. Flip them and bake for another 20 minutes or until brown and caramelized.
Bright Parsley Sauce
- Steam all the leftover florets for 5 to 10 minutes or until soft.
- Add the florets, parsley leaves, smoked olive oil and water to a blender (medium or high speed) and mix until smooth. Add more water if needed to reach the desired consistency.
- Serve the steaks and add the sauce on top. Sprinkle with extra parsley leaves.
