Vegetarian Cauliflower Steaks with Herb Sauce

Total time45 min

Prep time15 min

Cook time30 min

Vegetarian Cauliflower Steaks with Herb Sauce

This dish checks every box for vegetarian eating without any asterisks. Thick-cut cauliflower steaks get rubbed with smoked paprika and cumin, then seared in a hot skillet until deeply golden before finishing in the oven for a tender, caramelized center. That sear-then-roast method is what gives each steak a steakhouse-worthy crust while the inside turns creamy and soft. The bright herb sauce, a finely chopped blend of parsley, basil, and chives loosened with olive oil and a splash of apple cider vinegar, adds a punchy, fresh contrast to the smoky, charred edges. It's a plant-based main that actually feels substantial enough to anchor a plate, not just a side dish standing in for meat. Serve it straight from the platter with the sauce spooned generously over the top, and it's a genuinely satisfying centerpiece for a vegetarian dinner rotation.

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Ingredients

4 servings

For the cauliflower steaks

2 large heads cauliflower
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3 tbsp olive oil, divided
1 tsp ground cumin
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the herb sauce

1 cup fresh flat-leaf parsley leaves, packed
½ cup fresh basil leaves, packed
2 tbsp fresh chives, roughly chopped
⅓ cup olive oil
1 tbsp apple cider vinegar
½ tsp ground cumin
¼ tsp red pepper flakes (optional)
¼ tsp salt

Instructions

1
Preheat the oven to 425°F (220°C). Place a large oven-safe skillet or cast iron skillet over medium-high heat.
2
Stand each cauliflower head upright on a cutting board and slice two 1-inch-thick steaks from the center of each head, cutting straight through the core so the florets stay attached. Reserve any loose florets for another use. You should have 4 steaks total.

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