Seared & Oven-Roasted Cauliflower Steak
These hearty, vegan cauliflower steaks are pan-seared to a golden crust, basted with herbs, and oven-roasted until tender. Boldly seasoned and packed with savory flavor, they make a satisfying plant-based main or a standout side
Ingredients
1 large head of cauliflower
2–3 tbsp olive oil (plus more for basting)
Salt
Black pepper
Queen G’s Texas kitchen (garlic powder, onion powder, smoked paprika)
Optional: fresh thyme, rosemary, or herbs of your choice
Directions
Preheat your oven to 350°F (175°C).
Remove the green leaves from the cauliflower, trim the stem just enough so it stands flat, and slice it from top to bottom into thick 1½- to 2-inch “steaks.” You’ll probably get 2–3 good ones out of a head — the rest can be roasted separately or saved for later.
In a small bowl, mix your seasoning: a generous pinch of salt, black pepper, and your Queen G’s Texas kitchen blend. Rub both sides of the cauliflower steaks with olive oil, then press the seasoning mix all over them — don’t be shy, treat it like a real steak.
Heat a skillet over medium heat and drizzle in a little olive oil. Once hot, place the cauliflower steak down and don’t move it — let it sear for about 5 minutes until golden brown.
Flip it once, carefully. Add a splash more oil, toss in your fresh herbs, and begin basting — tilt the pan and spoon the hot oil over the steak for added flavor and that “steakhouse” feel.
Transfer the steak to a sheet pan and place it in the oven. Roast at 350°F for 20–25 minutes, or until the core is fork-tender and the outside is caramelized and golden.
Rest for a few minutes, and serve hot. This makes a great main with a drizzle of chimichurri, tahini, or even a hearty tomato sauce.
