I never gave cauliflower a second thought until I first made these roasted cauliflower steaks 9 years ago. These are tender, crispy on the edges, and incredibly flavourful thanks to the addition of za’atar and a squeeze of lime juice.
Before I became a vegan I had NEVER given cauliflower a second thought. But now, it’s one of my favourite vegetables! (You can see how versatile it is in this collection of creative cauliflower recipes and my cauliflower wings .) These cauliflower steaks are the perfect example – and I say steak as in steak cut (think – steak cut fries!). These make a great vegan main course or side dish, and the za’atar seasoning makes them taste like they came straight out of a restaurant kitchen!
Why These Cauliflower Steaks Belong on Your Menu
Whether you’re hosting a dinner party or putting together your meal plan for the week, these cauliflower steaks are a must-try!
- Za’atar makes them a standout . Za’atar is a magical Middle Eastern seasoning blend made of ground sumac, roasted sesame seeds, and a variety of green herbs. In addition to the herbed, slightly lemony flavour, it gives the outside of the cauliflower steaks a fantastic texture.
- Easy to make . Simply cut the cauliflower into thick slices, brush with the seasoning mixture, give them a quick sear, then roast until golden brown and tender.
- Versatile . These cauliflower steaks can be enjoyed as a main course, alongside your favourite plant-based protein, or even used as a topping for salads or sandwiches. The possibilities are endless!
Notes on Ingredients
Here are a few tips to consider when selecting the ingredients for these cauliflower steaks. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – Choose a bigger cauliflower if you’re making this recipe as a main dish, or a smaller one for a side.
- Za’atar – These days, you can find za’atar at most grocery stores alongside other seasonings and spices.
- Lime juice – Or lemon juice, if you prefer. Either way, be sure to use fresh, which has a livelier flavour than bottled!
- Olive oil
- Sesame seeds – There are already sesame seeds in the za’atar, but I like to add extra!
- Salt and ground black pepper
How to Make Cauliflower Steaks
Here’s how easy it is to make these roasted cauliflower steaks for dinner!
Slice the cauliflower.
- Prepare . Preheat your oven to 400°F and slice the cauliflower into 1-inch-thick steaks.
- Season . Reserve 2 teaspoons of olive oil, then combine the remaining ingredients in a small bowl and brush the mixture over the cauliflower. You won’t use all of it; reserve what’s left for later.
Sear in pan.
- Sear . Heat the reserved olive oil in a pan set over medium-high heat. Sear the cauliflower on both sides to brown it.
- Roast . Transfer the cauliflower steaks to a baking sheet and roast for 15 minutes, or until they’re tender.
- Finish . Drizzle the reserved seasoning mixture over the steaks and serve.
Tips for Success
- Streamline the process . Searing the cauliflower steaks in a hot pan before roasting not only adds a wonderful golden color but also enhances the nutty, caramelised flavors. But if you’re in a time-crunch, you can skip this step and go straight to roasting; increase the oven time to 30-40 minutes.
- Don’t throw out the bits that fall off . When you slice the cauliflower into steaks, there will inevitably be some smaller pieces that break off. Don’t let these go to waste—roast them along with the steaks. They get crispy and delicious!
- Use parchment paper or a silicone mat . Lining your baking sheet with parchment paper or a silicone mat prevents sticking and makes cleanup a breeze.
Variations
You can use any kind of seasoning with this recipe for cauliflower steaks and it will still be delicious! Although I’m partial to za’atar myself, here are some other ideas.
- Garlic Parmesan . Swap the za’atar for a mixture of garlic powder, vegan Parmesan cheese , and Italian herbs.
- Tahini. After roasting, drizzle your cauliflower steaks with sesame tahini dressing .
- Italian-style . Swap the za’atar for Italian seasoning. At the end of the roasting time, spoon marinara sauce over the cauliflower steaks and sprinkle on vegan mozzarella. Broil until the mozzarella melts.
Serving Suggestions
To make your roasted cauliflower steaks a vegan entree, serve them over pureed white beans or hummus with a drizzle of chimichurri or parsley pesto . As a side dish, they’re great with marinated tofu . Or layer them onto a sandwich with your favourite toppings!
How to Store and Reheat Leftovers
- Refrigerator : Store leftover cauliflower steaks in an airtight container for 2 to 3 days. I don’t recommend freezing leftovers, as they’ll be mushy when thawed and reheated.
- To reheat : Warm leftovers in the microwave or on a baking sheet in a 350ºF oven.
More Cauliflower Recipes
- How to Make Cauliflower Rice
- Roasted Cauliflower Soup
- BBQ Cauliflower Wings
- Cauliflower Pizza Bites
- Cauliflower Gnocchi
Ingredients
- 1 medium head cauliflower
- 1 teaspoon za’atar , 1 g
- 1 teaspoon fresh lime juice , 5 g
- 1 tablespoon + 2 teaspoons olive oil , 20 g
- ½ teaspoon sesame seeds , 1.5 g
- ½ teaspoon salt , 3 g
- ½ teaspoon ground black pepper , 1 g
Instructions
- Preheat the oven to 400 degrees F.
- Cut off the greens and the stem from the cauliflower. Hold your Cauliflower upright and cut 1-inch thick “steaks” from your cauliflower. I got about 4. You’ll have a few pieces that may fall off – you should definitely roast those too.
- Mix the za’atar, lime juice,olive oil, sesame seeds, salt and pepper in a small bowl. Use a pastry or silicone brush each side lightly. Leave some of the mixture behind to put on it before putting in the oven.
- Heat a pan for medium high with the 2 teaspoons of olive oil. Add the cauliflower steaks, pressing down and searing each side until golden brown, about 2-3 minutes. Flip and sear the other side.
- Transfer the cauliflower steaks to a silicone sheet or foil on a baking sheet and roast for 15 minutes until the cauliflower is tender but still slightly firm.
- Remove from the oven and sprinkle with more sesame seeds, a squeeze of lime juice and a second sprinkling of salt and za’atar. Top with chimichurri for an extra boost of flavour.
Notes
I never gave cauliflower a second thought until I first made these roasted cauliflower steaks 9 years ago. These are tender, crispy on the edges, and incredibly flavourful thanks to the addition of za’atar and a squeeze of lime juice.
Before I became a vegan I had NEVER given cauliflower a second thought. But now, it’s one of my favourite vegetables! (You can see how versatile it is in this collection of creative cauliflower recipes and my cauliflower wings .) These cauliflower steaks are the perfect example – and I say steak as in steak cut (think – steak cut fries!). These make a great vegan main course or side dish, and the za’atar seasoning makes them taste like they came straight out of a restaurant kitchen!
Why These Cauliflower Steaks Belong on Your Menu
Whether you’re hosting a dinner party or putting together your meal plan for the week, these cauliflower steaks are a must-try!
- Za’atar makes them a standout . Za’atar is a magical Middle Eastern seasoning blend made of ground sumac, roasted sesame seeds, and a variety of green herbs. In addition to the herbed, slightly lemony flavour, it gives the outside of the cauliflower steaks a fantastic texture.
- Easy to make . Simply cut the cauliflower into thick slices, brush with the seasoning mixture, give them a quick sear, then roast until golden brown and tender.
- Versatile . These cauliflower steaks can be enjoyed as a main course, alongside your favourite plant-based protein, or even used as a topping for salads or sandwiches. The possibilities are endless!
Notes on Ingredients
Here are a few tips to consider when selecting the ingredients for these cauliflower steaks. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – Choose a bigger cauliflower if you’re making this recipe as a main dish, or a smaller one for a side.
- Za’atar – These days, you can find za’atar at most grocery stores alongside other seasonings and spices.
- Lime juice – Or lemon juice, if you prefer. Either way, be sure to use fresh, which has a livelier flavour than bottled!
- Olive oil
- Sesame seeds – There are already sesame seeds in the za’atar, but I like to add extra!
- Salt and ground black pepper
How to Make Cauliflower Steaks
Here’s how easy it is to make these roasted cauliflower steaks for dinner!
Slice the cauliflower.
- Prepare . Preheat your oven to 400°F and slice the cauliflower into 1-inch-thick steaks.
- Season . Reserve 2 teaspoons of olive oil, then combine the remaining ingredients in a small bowl and brush the mixture over the cauliflower. You won’t use all of it; reserve what’s left for later.
Sear in pan.
- Sear . Heat the reserved olive oil in a pan set over medium-high heat. Sear the cauliflower on both sides to brown it.
- Roast . Transfer the cauliflower steaks to a baking sheet and roast for 15 minutes, or until they’re tender.
- Finish . Drizzle the reserved seasoning mixture over the steaks and serve.
Tips for Success
- Streamline the process . Searing the cauliflower steaks in a hot pan before roasting not only adds a wonderful golden color but also enhances the nutty, caramelised flavors. But if you’re in a time-crunch, you can skip this step and go straight to roasting; increase the oven time to 30-40 minutes.
- Don’t throw out the bits that fall off . When you slice the cauliflower into steaks, there will inevitably be some smaller pieces that break off. Don’t let these go to waste—roast them along with the steaks. They get crispy and delicious!
- Use parchment paper or a silicone mat . Lining your baking sheet with parchment paper or a silicone mat prevents sticking and makes cleanup a breeze.
Variations
You can use any kind of seasoning with this recipe for cauliflower steaks and it will still be delicious! Although I’m partial to za’atar myself, here are some other ideas.
- Garlic Parmesan . Swap the za’atar for a mixture of garlic powder, vegan Parmesan cheese , and Italian herbs.
- Tahini. After roasting, drizzle your cauliflower steaks with sesame tahini dressing .
- Italian-style . Swap the za’atar for Italian seasoning. At the end of the roasting time, spoon marinara sauce over the cauliflower steaks and sprinkle on vegan mozzarella. Broil until the mozzarella melts.
Serving Suggestions
To make your roasted cauliflower steaks a vegan entree, serve them over pureed white beans or hummus with a drizzle of chimichurri or parsley pesto . As a side dish, they’re great with marinated tofu . Or layer them onto a sandwich with your favourite toppings!
How to Store and Reheat Leftovers
- Refrigerator : Store leftover cauliflower steaks in an airtight container for 2 to 3 days. I don’t recommend freezing leftovers, as they’ll be mushy when thawed and reheated.
- To reheat : Warm leftovers in the microwave or on a baking sheet in a 350ºF oven.
More Cauliflower Recipes
- How to Make Cauliflower Rice
- Roasted Cauliflower Soup
- BBQ Cauliflower Wings
- Cauliflower Pizza Bites
- Cauliflower Gnocchi
Ingredients
- 1 medium head cauliflower
- 1 teaspoon za’atar , 1 g
- 1 teaspoon fresh lime juice , 5 g
- 1 tablespoon + 2 teaspoons olive oil , 20 g
- ½ teaspoon sesame seeds , 1.5 g
- ½ teaspoon salt , 3 g
- ½ teaspoon ground black pepper , 1 g
Instructions
- Preheat the oven to 400 degrees F.
- Cut off the greens and the stem from the cauliflower. Hold your Cauliflower upright and cut 1-inch thick “steaks” from your cauliflower. I got about 4. You’ll have a few pieces that may fall off – you should definitely roast those too.
- Mix the za’atar, lime juice,olive oil, sesame seeds, salt and pepper in a small bowl. Use a pastry or silicone brush each side lightly. Leave some of the mixture behind to put on it before putting in the oven.
- Heat a pan for medium high with the 2 teaspoons of olive oil. Add the cauliflower steaks, pressing down and searing each side until golden brown, about 2-3 minutes. Flip and sear the other side.
- Transfer the cauliflower steaks to a silicone sheet or foil on a baking sheet and roast for 15 minutes until the cauliflower is tender but still slightly firm.
- Remove from the oven and sprinkle with more sesame seeds, a squeeze of lime juice and a second sprinkling of salt and za’atar. Top with chimichurri for an extra boost of flavour.
Notes
Cauliflower Steaks
Ingredients
- 1 medium head cauliflower
- 1 teaspoon za’atar 1 g
- 1 teaspoon fresh lime juice 5 g
- 1 tablespoon + 2 teaspoons olive oil 20 g
- ½ teaspoon sesame seeds 1.5 g
- ½ teaspoon salt 3 g
- ½ teaspoon ground black pepper 1 g
Instructions
- Preheat the oven to 400 degrees F.
- Cut off the greens and the stem from the cauliflower. Hold your Cauliflower upright and cut 1-inch thick “steaks” from your cauliflower. I got about 4. You’ll have a few pieces that may fall off - you should definitely roast those too.
- Mix the za’atar, lime juice,olive oil, sesame seeds, salt and pepper in a small bowl. Use a pastry or silicone brush each side lightly. Leave some of the mixture behind to put on it before putting in the oven.
- Heat a pan for medium high with the 2 teaspoons of olive oil. Add the cauliflower steaks, pressing down and searing each side until golden brown, about 2-3 minutes. Flip and sear the other side.
- Transfer the cauliflower steaks to a silicone sheet or foil on a baking sheet and roast for 15 minutes until the cauliflower is tender but still slightly firm.
- Remove from the oven and sprinkle with more sesame seeds, a squeeze of lime juice and a second sprinkling of salt and za’atar. Top with chimichurri for an extra boost of flavour.
Notes
Nutrition
Cauliflower Steaks https://jessicainthekitchen.com/zatar-roasted-cauliflower-steaks/ April 25, 2025
These colourful grilled vegetables are marinated in the most flavourful balsamic marinade, making them juicy and delicious. The best veggies for the grill!
Without a doubt, my favourite part of the summer is grilling. All the meat-eaters may wonder what vegans even cook on the grill, but between the grilled vegetables (like this Lemon Garlic Grilled Zucchini !) and my Grillable Veggie Burgers , I never go hungry! I’ve been grilling veggies for a while now, but these balsamic grilled vegetables are most definitely my favourite.
Why These Grilled Vegetables Will Be Your Summertime Staple
You are going to make this recipe all summer long! Here’s why:
- Carefully chosen veggies . This isn’t just a random selection of vegetables! These are the BEST veggies to grill since they absorb flavour well and don’t have a long cook time. We’ve got juicy tomatoes, caramelised onions, plump mushrooms, and flavourful zucchini and eggplant.
- A simple (but super flavourful!) marinade . This marinade idea came from making balsamic vinaigrette for salads for years and turning it into a juicy soak for these veggies. When it’s not grilling season, I use the same combination to make Balsamic Roasted Vegetables !
- That fantastic smoky flavour. Grilling the veggies over an open flame creates a delicious smoky flavour that you just can’t replicate in the oven or on the stovetop. The charred edges and caramelised bits add depth and complexity to the vegetables, making them SO irresistible!
Notes on Ingredients
Here’s a closer look at the key ingredients that make these grilled vegetables so delectable! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Vegetables:
- Zucchini – Yellow squash or an heirloom summer squash variety will also work!
- Eggplant – Brings a hearty, meaty texture perfect for roasting or grilling. I used globe eggplant, but Japanese eggplant or other varieties would work too.
- Crimini mushrooms – Earthy and savoury, with loads more flavour than white mushrooms.
- Bell pepper – Any color bell pepper works.
- Red onions – Another option would be a sweet onion like Walla Walla or Vidalia.
- Tomatoes – I use a combination of beefsteak tomatoes and cherry tomatoes threaded onto skewers.
For the Balsamic Marinade:
- Balsamic vinegar – Use a good one! An aged balsamic vinegar will be thicker and have more depth to the flavour.
- Olive oil
- Garlic – Finely diced for a punch of savoury flavour; garlic powder can be used in a pinch, but it doesn’t have the same vibrancy as fresh.
- Lime juice – Or lemon juice, if you prefer.
- Sea salt and black pepper
How to Grill Vegetables
Grilling vegetables is so simple, but the flavour it produces is amazingly complex! Here’s what you’ll need to do.
- Make the marinade . Mix all of the ingredients in a small bowl until the oil and vinegar emulsify.
- Marinate . Divide the veggies (except the tomatoes and onions) into two zip-top bags. Reserve a few tablespoons of marinade and divide the rest into the bags. Toss to coat and marinate for 30 minutes or up to 1 day.
- Prepare . Preheat and prepare the grill.
- Cook . Grill the larger veggies directly on the grates and the smaller ones on a grill sheet or foil. Add the red onion slices, beefsteak tomatoes, and cherry tomatoes to the grill, brushing them with the reserved marinade. Cook until the vegetables are tender.
- Finish . Season with salt and pepper, then serve.
Tips and Variations
- Know your grill . The cooking time may vary based on your grill so keep an eye on the vegetables to ensure they aren’t either overcooked or undercooked.
- Use high-quality fuel . The quality of your coal will also affect the smokiness of the vegetables, so get the best quality coal and/or wood chips that you can find. (Fun story: When testing this recipe, my husband Gavin went completely old school and got some hand-chopped coal and pimento leaves to use as a smoking agent. This was totally worth the trail of charcoal stains through our living room to the back patio once I took one bite!)
- Experiment with other marinades . You can use this grilling method for ANY marinade you like. Feel free to make grilled vegetables with your favourite sauces! (I love adding a little bit of water to my Roasted Strawberry Barbecue Sauce to thin it a bit and using that as a marinade.)
Serving Suggestions
One of the things I love most about these grilled vegetables is all the ways there are to serve them:
- Simply serve them as a side for dishes like Vegan Garlic Alfredo Pasta or Lemon Pepper Tofu .
- Add them to meal bowls and salads.
- Pair them with creamy dips like Roasted Cauliflower Hummus or Vegan Whipped Feta Dip .
- Serve alongside grilled proteins for a well-rounded plate.
How to Store and Reheat Leftovers
- Refrigerator : You can keep the veggies wrapped in foil or in an airtight container for 4 to 5 days. I don’t recommend freezing this recipe.
- To reheat : Place the veggies in a microwave-safe dish and microwave until warmed through or reheat them in a 350ºF oven or toaster oven. You can also eat them cold as an addition to salads.
More Vegan Grilling Ideas
- Grilled Maple Mustard Brussels Sprouts
- Grilled Peach, Basil and Vegan “Goat” Cheese Pizza
- 10 Vegan Grilling Recipes for the Summer
- Easy Grilled Pineapples (aka Caramelised Pineapples)
Ingredients
- 1 large zucchini , chopped
- 1 eggplant , sliced
- 8 ounces crimini mushrooms , sliced
- 1 bell pepper , chopped
- 1 large red onion , sliced
- 2 beef tomatoes
- A dozen cherry tomatoes on skewers
Balsamic Marinade
- ⅓ cup balsamic vinegar , 80 g
- ¼ cup olive oil , 60 g
- 5 cloves garlic , finely diced
- Juice of one lime
- ½ teaspoon sea salt , 3 g
- ½ teaspoon freshly ground black pepper , 1 g
Instructions
- In a small bowl, mix the Balsamic Marinade ingredients together.
- Divide all the veggies between two large ziplock bags and add in, except the beef tomatoes, cherry tomatoes and the onions. Pour the marinade into both bags, leaving a few tablespoons behind. Toss the bags to distribute the marinade. Allow the veggies to marinate for at least 30 minutes but up to a day.
- Heat and prepare your grill while the veggies are marinating. When ready, add the veggies to the grill at high heat, either directly to the grill for larger veggies, or to a grill sheet or foil for all the other veggies.
- Add the red onion slices, beef tomatoes and cherry tomatoes onto the grill too, and brush with the remaining balsamic glaze. Brush all the other veggies with any remaining glaze too.
- Grill the veggies until tender. The timing will vary slightly; about 5-6 minutes for the cherry tomatoes mushrooms, eggplants and zucchini and about 10-15 minutes for the bell peppers, red onions and beef tomatoes. the straight grill for larger veggies.
- Remove from the grill into an aluminium foil container, and lightly season with salt and pepper over the top. Serve and enjoy!
Notes
- Refrigerator : You can keep the veggies wrapped in foil or in an airtight container for 4 to 5 days. I don’t recommend freezing this recipe.
- To reheat : Place the veggies in a microwave-safe dish and microwave until warmed through or reheat them in a 350ºF oven or toaster oven. You can also eat them cold as an addition to salads.
