Make no mistake, meatless “steaks” don’t mean they’re not hearty or super delicious. These seven cauliflower steak recipes are far more versatile than meat—melted cheese? Yes, please!—and will please any palate. Yup, meat eaters’ included.
Cauliflower pizza crust is great, but many recipes result in a crumbly disaster. We say skip the melted mess and try a thicker, easier version of crust: plain ol’ cauliflower. Simply roast the steak—one head of cauliflower should yield 3-4 steaks—add sauce and toppings of your choosing, and pop ’em under the broiler for 1-2 minutes (or until the cheese is nice and melted). Now that’s amore.
Packed with protein, fiber, and flavor, these cauliflower steaks make a great weeknight dinner. Lentils are cooked with thyme and bay leaves for herby freshness, and the steaks are pan-fried with a simple dash of salt and pepper.
But the real magic comes from the homemade pistachio-mint pesto, which brings together the heartiness of lentils with peppery arugula. If you’re not fussed about keeping the recipe vegan, throw a sprinkle of Parmesan on top.
We love that this recipe lets the flavor of cauliflower truly shine. Made with fewer than 10 ingredients, it sticks to the basics but tastes anything but. Simply roast the steaks, flip them after 30 minutes, sprinkle on the toppings (Parmesan cheese, pine nuts, and fresh thyme), roast a tiny bit more, then douse with lemon. Juicy, savory, and breezy-as-can-be, this is one of those recipes that you’ll come back to time and again.
Looks can be deceiving, as is the case with this surprisingly simple but rather fancy-looking cauliflower steak recipe. The bright, rich sauce takes just five minutes to make—simply blend the ingredients until smooth—and the rest is a matter of roasting and a sprinkle of garnish. To ensure the cauliflower doesn’t crumble into florets, wait to remove the greens from the stalk until you’re done slicing the steaks.
Cauliflower lovers, this recipe is for you. Harissa-spiced cauliflower steaks are served on a bed of cauliflower purée, making the most of one of our favorite cruciferous veggies. Perfect for fall or winter nights, this ultra-warm dish pairs great with a glass of red. Pro tip: If you’re sensitive to spice, start with a small amount of harissa and gradually add more (it can be deceivingly strong!).
Why wait for Thanksgiving to enjoy gravy? This recipe keeps things vegetarian with a mushroom-based gravy and relatively light with the thick sauce poured over simple, roasted cauliflower steaks.
As far as gravies go, this recipe is pretty basic, but there’s nothing wrong with settling for store-bought. Health food stores like Whole Foods often have vegetarian-friendly options (and they freeze great if you don’t plan on using it all at once).
Tahini and miso may not seem like a likely pair, but the fermented paste adds the perfect punch of saltiness and savoriness to creamy tahini. And when it comes to simple meals, this sauce does just enough to make plainly roasted cauliflower steaks a meaty main—especially when paired with a simple side salad.