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Perfect Cauliflower Steak in 20 Mins!

ByNandi Barta
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Let’s make delicious vegan cauliflower steaks that are tender inside and crispy outside. Slice a whole head into thick pieces, pre-cook them for 5 minutes, add ample seasoning, then pan-fry them for 10 minutes! You will love them. And no need to turn on your oven!

2 crispy brown yellow cauliflower slices in a cast-iron skillet surrounded by roasted garlic cloves and wilted rosemary twigs.

If you are looking for more vegan steak recipes, take a look at our Teriyaki oyster mushroom steak, our spicy tofu steak with chimichurri sauce, or our vegan Philly cheesesteak recipes. They are absolutely delicious.

What to expect from this recipe?

While most cauliflower steak recipes use the same 3-step method of seasoning, searing them in a pan, then roasting them in the oven.

We took a different approach, resulting in a shorter cooking time and delicious cauliflower slices. When you try our recipe, you can expect a dish that is tender on the inside and crispy on the outside.

The cauliflower steak is a great plant-based option for those looking for a meatless alternative. It does not mimic the flavor or texture of beef, but the seasoning was specially selected to bring in some meaty flavors.

It can be served as an appetizer, lunch, or dinner and pairs well with side dishes such as vegan mashed potatoes and vegan green peppercorn sauce.

2 crispy brown yellow cauliflower slices in a cast-iron skillet surrounded by roasted garlic cloves and wilted rosemary twigs. A slotted turner is sliding underneath one.

Ingredients

The secret to making perfect cauliflower steaks partly lies in the combination of the dry rub and partly in the cooking method. Here are the spices you need to make it flavorful and aromatic:

Ingredients of cauliflower steak in small glass bowls like butter, garlic, and different spices as well as a large cauliflower head next to them.
  • Cauliflower → We used approx. 2-pound head that was enough to make 2 large slices 1-1.5-inch thick, as well as 4-6 florets or pieces. The amount of dry rub in the recipe card is enough to cover the pieces as well.
  • Onion powder
  • Cumin
  • Smoked sweet paprika powder
  • Mustard powder
  • Black pepper
  • Salt
  • Rosemary twigs → The fragrance of fresh twigs will be absorbed in the melted butter.
  • Garlic cloves → Spreading soft roasted garlic cloves on top is next-level delicious.
  • Dairy-free butter → We use the unsalted butter stick from this brand.

? You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

Instructions

How to cut cauliflower steaks

  1. Peel off the leaves as much as you can.
  2. Cut off the stem at the bottom with the remaining leaves.
  3. Place it with the stem below, and cut the head of the cauliflower in half.
  4. Take a sharp knife and cut a 1-inch slice from both halves. (If you have a large cauliflower head, you may be able to cut TWO 1-inch thick slices from both halves.)

Not to waste any cauliflower, you can use the remaining florets to make vegan cauliflower soup, roasted cauliflower with tahini, or cauliflower mince for vegan spaghetti bolognese. Check out all recipes using cauliflower.

Pre-cooking

  1. In a large stockpot, boil water with a pinch of salt on the stovetop.
  2. Use tongs to a slotted turner to gently place the slices in the hot water.
A slotted turner is submerging a large cauliflower slice in hot water.
  1. Cover it with a lid and cook them for 5 minutes. Use medium heat to keep it simmering.
  2. When the time is up, place them on a plate to let them cool.

Pan-frying

  1. In a small bowl, mix all spices for the dry rub: onion powder, mustard powder, smoked paprika powder, black paper, and salt.
  2. Place the pre-cooked cauliflower steaks on a plate or cutting board.
  3. Sprinkle the spice mix on both sides. Gently pat it with your fingers to make it stick.
2 large cauliflower slices with ample dry spice rub on a wooden cutting board.
  1. Preheat a cast-iron skillet over medium heat and add butter.
  2. Add cauliflower steaks, garlic cloves, and fresh rosemary twigs when the butter melts.
2 heavily spiced cauliflower slices in a cast-iron skillet surrounded by garlic cloves and rosemary twigs.
  1. Fry them for 5 minutes on each side. The stem part takes the longest to soften. You can test it with the tip of the knife. In the end, the steaks should be crunchy, not too soft, so you can actually bite into them.
2 crispy brown yellow cauliflower slices in a cast-iron skillet surrounded by roasted garlic cloves and wilted rosemary twigs. A small black bowl of green peppercorn sauce is next to it.

Cooking tips

  • Don’t overcrowd the pan → Crowding the pan will cause the cauliflower to steam instead of fry, so give the slices enough room to cook properly.
  • Don’t forget the garlic and the rosemary → While you may think they are not necessary, I assure you that frying the cauliflower steaks in garlic and rosemary-infused butter is utterly amazing.
  • Use high heat → This is a typical recipe for high heat to get the yummy crispy crust. Since the slices are pre-cooked, you don’t need a long time to get them tender, even in a skillet.

Serving ideas

We love serving vegan cauliflower steaks with vegan mashed potatoes and vegan green peppercorn sauce (pictured). However, there are more delicious side dishes you can select:

A crispy brown orange cauliflower slice is served on a black plate with roasted garlic cloves and wilted rosemary twigs. The leftover slices are in a cast iron skillet. A black bowl of green peppercorn sauce is place next to it.

Condiments and sauces

These condiments and sauces can add flavor, texture, and variety to your cauliflower steak dish. They can be used as a marinade, a dip, or a drizzle to elevate the taste and make it more enjoyable.

A crispy brown orange cauliflower slice is served on a black plate with roasted garlic cloves and wilted rosemary twigs.

Equipment

  • Kettle: I usually use a kettle to boil water, which takes less time.
  • Stockpot: Use rather a wide than tall stockpot. Make sure the slices you want to pre-cook fit within. You also need a lid to cover the pot.
  • Slotted turner: We use silicone slotted turners a lot. Not only to flip the steaks in the skillet, but also to easily submerge them in the boiling water.
  • Cast-iron skillet: We always use our UnoCasa skillet if we want something crispy. It makes the steaks perfect.

Storing tips

  • Fridge: We recommend storing the cauliflower steaks separately from any sauce and side dish in airtight containers for up to 3-4 days. They might lose their crispiness after a day, so it is better to serve them immediately.
  • Reheat: You can reheat the steaks in the microwave or a frying pan. Start with low heat, as you don’t want to burn the spices.
  • Freezer: Yes, you can freeze the fried steaks in freezer bags. After they are thawed, they will definitely lose the crispy crust. Use a frying pan to reheat them and give back some of their crunches.
2 crispy brown yellow cauliflower slices in a cast-iron skillet surrounded by roasted garlic cloves and wilted rosemary twigs. A small black bowl of green peppercorn sauce is next to it.

FAQs

What to do with the rest of the cauliflower?

You can also use the spice mix and season the florets and pieces. Roast them or pan-fry them as you like. Alternatively, you can make cauliflower soup, pizza crust, or riced cauliflower.

Will you taste the cauliflower?

Yes, cauliflower steaks will not taste like beef steaks, nor will they look like those. You will taste they are made of cauliflower, but with the right combination of spices and a matching sauce, it will turn into a delicious meatless main dish.

More vegan steak recipes

More vegan cauliflower recipes

2 crispy brown yellow cauliflower slices in a cast-iron skillet surrounded by roasted garlic cloves and wilted rosemary twigs. A small black bowl of green peppercorn sauce is next to it.

Cauliflower Steaks in 20 Mins!

Nandi Barta
Let's make delicious vegan cauliflower steaks that are tender inside and crispy outside. Slice a whole head into thick pieces, pre-cook them for 5 minutes, add ample seasoning, then pan-fry them for 10 minutes! You will love them with vegan mashed potatoes and vegan green peppercorn sauce. And no need to turn on your oven!
5 from 14 votes
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Servings 2 servings
Calories 305kcal

Equipment

  • our Cast-iron Skillet by UnoCasa
  • Slotted turner
  • Stockpot

Ingredients
  

  • 2 lb Cauliflower 2 steaks + 4-6 florets/pieces
  • 4 Tbsp Dairy-free butter
  • 1 tsp Onion powder
  • ½ tsp Sweet smoked paprika powder
  • 1 tsp Cumin
  • ½ tsp Mustard powder
  • ¼ tsp Black pepper
  • 1 tsp Salt
  • 3 cloves Garlic
  • 3 twigs Rosemary (fresh)

Instructions
 

How to cut cauliflower steaks

  • Peel off the leaves as much as you can.
  • Cut off the stem at the bottom with the remaining leaves.
  • Place it with the stem below, and cut the head of the cauliflower in half.
  • Take a sharp knife and cut a 1-inch slice from both halves. (If you have a large cauliflower head, you may be able to cut TWO 1-inch thick slices from both halves.)

Pre-cooking

  • In a large stockpot, boil water with a pinch of salt on the stovetop.
  • Use tongs to a slotted turner to gently place the slices in the hot water.
  • Cover it with a lid and cook them for 5 minutes. Use medium heat to keep it simmering.
  • When the time is up, place them on a plate to let them cool.

Pan-frying

  • In a small bowl, mix all spices for the dry rub: onion powder, mustard powder, smoked paprika powder, black paper, and salt.
  • Place the pre-cooked cauliflower steaks on a plate or cutting board.
  • Sprinkle the spice mix on both sides. Gently pat it with your fingers to make it stick.
  • Preheat a cast-iron skillet over medium heat and add butter.
  • Add cauliflower steaks, garlic cloves, and fresh rosemary twigs when the butter melts.
  • Fry them for 5 minutes on each side. The stem part takes the longest to soften. You can test it with the tip of the knife. In the end, the steaks should be crunchy, not too soft, so you can actually bite into them.

Notes

The spice mix is enough to coat the pieces as well. You can roast them or pan-fry them like you would the steak slices. You can also use the remaining florets to make vegan cauliflower soup, roasted cauliflower with tahini, or cauliflower mince for vegan spaghetti bolognese. Check out all recipes using cauliflower.

UPDATED: The original recipe was published in February 2020. We improved the recipe and republished it in January 2023.

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8 Comments

  1. 5 stars
    This is one of my favourite vegan recipes, hands down! The taste profile is amazing; the ingredients are always in my fridge and pantry (including vegan WS); and the preparation is simple and quick. And, last but certainly not least, it looks so fine and fancy. Thank you for sharing your creation!

  2. 5 stars
    Made this for vday dinner last night and wow was it ever good. We served the cauli steak on a bed of garlic and herbed mashed potatoes, drizzled peppercorn sauce on top and garnished with fresh chives. Vegan wedge salad on the side. Will be making again ?

  3. Hi!
    Just so you are aware, Worcestershire sauce is not vegan. It is made from fish 🙂

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