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These vegan cauliflower steaks are roasted until golden and crispy on the edges, then smothered in a savory mushroom gravy made with fresh sage and thyme. They make a hearty, budget-friendly main for your holiday table, and they fit right in with all of my vegan Thanksgiving recipes.

Vegan cauliflower steak topped with mushroom gravy and fresh parsley on a white plate.

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Thick slices of cauliflower turn tender in the middle and caramelized on the outside, which makes them a far cry from plain steamed cauliflower. I love serving them with the mushroom gravy for Thanksgiving, but you can also cook them in the air fryer, on the grill, or in a skillet, and top them with any of the sauces below. If you love cauliflower as much as I do, try my vegan mashed cauliflower and roasted cauliflower with lemon and herbs too.

Thank you to Stephanie Lundstrom for developing this recipe!

Quick Glance

  • Recipe Name: Vegan Cauliflower Steaks with Mushroom Gravy
  • Why You’ll Love It: Thick, golden cauliflower slices topped with a savory homemade mushroom gravy, a hearty plant-based main for the holidays or any weeknight.
  • Time and Difficulty: 15 minutes of prep and 45 minutes of cooking (the gravy cooks while the cauliflower roasts), beginner-friendly.
  • Main Ingredients: Cauliflower, olive oil, onion, mushrooms, fresh sage and thyme, garlic, vegetable broth, and flour.
  • Method: Slice the cauliflower into 1-inch steaks, roast them at 400 degrees F (200 degrees C), and make the gravy on the stove while they cook.
  • Texture and Flavor: Tender inside, caramelized and crispy outside, with a rich, herby, savory gravy.
  • Quick Tip: Don’t slice the steaks thinner than ¾ inch, so they hold together when you flip them.

Table of Contents

What Makes These Vegan Cauliflower Steaks So Good

Cauliflower is one of the most budget-friendly vegetables at the store, and one head makes 3 to 4 thick steaks. Roasting brings out its flavor and gives it crispy, caramelized edges, and the mushroom gravy turns it into a filling main dish.

  • A holiday-worthy main: It’s a plate-filling vegetable main that pairs with all the classic Thanksgiving sides.
  • Four ways to cook: Roast, air fry, grill, or pan-fry the steaks, whichever fits your kitchen and the season.
  • Homemade gravy: The mushroom gravy cooks on the stove in about 15 minutes while the cauliflower roasts.
  • Simple ingredients: Cauliflower, mushrooms, an onion, fresh herbs, broth, and a little flour.
  • Packed with veggies: Cauliflower is a good source of fiber, vitamin C, and vitamin K, according to the Cleveland Clinic.
  • A reader favorite: It has a 5-star rating from 72 readers, and one reader made it for her meatless Monday dinner.

Vegan Cauliflower Steaks Ingredients

You only need a handful of simple ingredients for the cauliflower steaks and the mushroom gravy. You’ll find the full amounts in the recipe card below.

Labeled ingredients for vegan cauliflower steaks with mushroom gravy, including cauliflower steaks, mushrooms, onion, broth, garlic, oil, sage and thyme, and flour.
  • Cauliflower: Use a medium-large head that’s blemish-free and creamy white. One head makes 3 to 4 steaks.
  • Olive oil: Helps the steaks turn golden and crispy, and cooks the vegetables for the gravy. Any neutral cooking oil, like vegetable, canola, or avocado oil, works too.
  • Salt and pepper: Season the cauliflower and the gravy to taste.
  • Yellow onion: Adds sweetness and depth to the gravy. Shallots work too.
  • Mushrooms: Button mushrooms are budget-friendly and full of flavor, and cremini mushrooms, baby bellas, or portobellos work too. For a creamy gravy made with roasted mushrooms, try my easy vegan mushroom gravy.
  • Fresh sage and thyme: Give the gravy its classic holiday flavor.
  • Garlic: Fresh minced garlic adds lots of savory flavor.
  • Vegetable broth: Use regular or reduced-sodium broth. No-chicken broth works well too.
  • Flour: Thickens the gravy. I use all-purpose flour. I haven’t tested it, but a 1:1 gluten-free flour blend should work too.

PRO TIP: Want to switch up the flavor? Brush the steaks with oil mixed with garlic powder, smoked paprika, red pepper flakes, or turmeric, or a spice blend like curry powder, garam masala, or Cajun seasoning, before cooking.

How to Cut Cauliflower Steaks

Cutting cauliflower steaks only takes a minute. All you need is a long, sharp knife and a cutting board.

  1. Remove the outer leaves of the cauliflower by hand or with a knife.
  2. Trim the stem if needed, so the head sits flat on your cutting board.
  3. Hold the cauliflower steady with one hand and slice it from top to bottom into 1-inch-thick slabs. You can also slice it in half first.

PRO TIP: Depending on the size of your cauliflower, you’ll get 3 or 4 steaks per head. Save the loose florets from the edges for Spanish cauliflower rice, soups, stews, or pasta.

How to Make Cauliflower Steaks Step-By-Step

Before you start, preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper. The gravy cooks on the stove while the cauliflower roasts, so everything is ready at the same time. You’ll find the full instructions in the recipe card below.

Raw cauliflower cut into thick steaks on a white tray.

Step 1: Slice the cauliflower. Cut the cauliflower into 1-inch-thick steaks.

Olive oil being rubbed over cauliflower steaks before roasting.

Step 2: Oil and season. Rub the steaks with some of the oil and sprinkle both sides with salt and pepper.

PRO TIP: Use enough oil and leave space between the steaks on the baking sheet. That airflow gives you the crispiest, most caramelized cauliflower.

Seasoned cauliflower steaks on a parchment-lined baking sheet, ready to roast.

Step 3: Roast. Arrange the steaks in a single layer and roast them for 15 minutes.

Golden roasted cauliflower steaks with crispy edges on a parchment-lined baking sheet.

Step 4: Flip and finish. Carefully flip the steaks and roast them until golden brown and crispy outside and tender in the middle, 30 to 45 minutes in all, depending on their thickness.

Diced onion cooking in a skillet for vegan mushroom gravy.

Step 5: Cook the onion. While the cauliflower roasts, heat the remaining oil in a large skillet over medium heat and cook the onion until translucent, 4 to 5 minutes.

Sliced mushrooms being added to the cooked onion in a skillet.

Step 6: Add the mushrooms. Add the sliced mushrooms and cook until tender.

Fresh chopped sage being added to mushrooms and onion in a skillet.

Step 7: Add the herbs. Stir in the sage, thyme, garlic, salt, and pepper and cook until fragrant.

Vegetable broth being poured into the mushrooms for vegan mushroom gravy.

Step 8: Make the gravy. Pour in the broth, then add the flour one Tablespoon at a time, stirring constantly, until the gravy thickens. Plate the cauliflower steaks and pour the gravy on top.

PRO TIP: Adding the flour a little at a time while you stir keeps the gravy smooth. If it gets thicker than you like, stir in a splash more broth.

Other Ways to Cook Cauliflower Steaks

Roasting is my go-to for the holidays, but these methods are great when your oven is full or you want dinner on the table faster.

Air Fryer Cauliflower Steaks

Air fryer cauliflower steaks turn crispy outside in a fraction of the time it takes to roast them.

  1. Preheat the air fryer to 375 degrees F (190 degrees C).
  2. Lightly drizzle or spray the steaks with oil and season them with salt and pepper.
  3. Air fry for 12 to 15 minutes, carefully flipping them at 10 minutes, until golden brown outside and fork-tender. Cook them in batches if they don’t fit in a single layer.

Grilled Cauliflower Steaks

Grilled cauliflower steaks get a little smoky from the char, and they’re perfect for summer cookouts.

  1. Preheat the grill to medium-high heat, about 350 degrees F (180 degrees C).
  2. Mix your seasonings into the olive oil and brush it over the steaks.
  3. Grill for 5 to 7 minutes per side, flipping with a large spatula, until golden brown, lightly charred, and tender in the middle.

Pan-Fried Cauliflower Steaks

Pan-fried cauliflower steaks take just two steps, and they’re great for seasoned or marinated steaks.

  1. Heat a little oil in a grill pan or large skillet over medium to medium-high heat, or brush the steaks with seasoned oil.
  2. Cook the steaks for 6 to 8 minutes per side, until golden brown and tender in the middle.

What Is the Best Sauce for Cauliflower Steaks?

The mushroom gravy is my favorite for the holidays, but it’s simple to change the sauce to fit the season and your mood. My easy vegan gravy is a great choice if you’d like one without mushrooms. Here are more delicious toppings:

  • Buffalo sauce or BBQ sauce, brushed over the steaks for the last few minutes of cooking
  • Vegan pesto
  • Chimichurri
  • Fresh blender salsa or avocado salsa verde
  • Tomato sauce and vegan cheese, like a pizza topping
  • A squeeze of lemon juice and a sprinkle of nutritional yeast for a cheesy twist
  • Fresh herbs, like parsley, cilantro, or chives
  • Vegan cheese, sprinkled over the steaks at the end of cooking
  • A curry sauce, which one reader suggested and it sounds amazing

Toni’s Recipe Tips

  • Don’t slice them too thin: Steaks thinner than ¾ inch won’t hold together. 1 to 1½ inches works best, and thicker steaks take a little longer to cook.
  • Slice evenly: Steaks that are the same thickness cook at the same rate.
  • Handle with care: Flip the steaks gently with a large spatula, since they’re delicate while they cook.
  • Season to taste: Cauliflower has a mild flavor, so add more seasoning or sauce to make it just the way you like it.
Roasted cauliflower steak covered in vegan mushroom gravy with a small bowl of extra gravy on the side.

What to Serve with Cauliflower Steaks

These cauliflower steaks make a hearty main for Thanksgiving or Christmas, and they’re just as good on a weeknight. Here’s what I love to serve with them:

Close-up of crispy roasted cauliflower steaks topped with mushroom gravy and parsley.

Make Ahead and Storage

  • Make ahead: Slice the cauliflower up to 2 days before cooking and keep it in the fridge. That’s one less job on a busy holiday.
  • Fridge: Store leftover steaks in an airtight container in the fridge for 3 to 4 days. Keep the gravy in a separate container.
  • Freezer: Spread the cooked steaks on a tray and freeze until solid, 2 to 3 hours, then move them to a freezer bag or a Stasher bag for up to 3 months. Thaw them in the fridge overnight before reheating.
  • Reheat: Warm the steaks in the air fryer at 350 degrees F (175 degrees C) for 3 to 4 minutes, or in the oven for 10 to 15 minutes. Reheat the gravy on the stove or in the microwave.

Vegan Cauliflower Steaks FAQs

Can I make cauliflower steaks without oil?

I haven’t tested an oil-free version, but you can roast the cauliflower on parchment paper without oil and cook the onion and mushrooms in a splash of vegetable broth or water. The steaks may not get quite as crispy, but they’re still delicious with the gravy.

Are cauliflower steaks healthy?

They’re made mostly from vegetables, with cauliflower, mushrooms, and onion, plus a light gravy thickened with a little flour. The whole recipe uses just 2 Tablespoons of oil for four servings.

What protein can I serve with cauliflower steaks?

Crispy baked tofu, lentils, or chickpeas all go well with them. For a holiday spread, serve them next to a lentil loaf or a stuffed squash so everyone can have a little of both.

What do cauliflower steaks taste like?

Roasted cauliflower is mild and a little nutty, with sweet, caramelized edges. It soaks up whatever sauce you serve it with, so the mushroom gravy makes every bite savory and herby.

More Vegan Cauliflower Recipes

If you tried these vegan cauliflower steaks or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!

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The BEST Cauliflower Steaks [Multiple Methods + Toppings]

5 from 72 votes
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4 servings
completed Cauliflower Steaks plated on a white plate against a white background
These vegan cauliflower steaks are roasted until golden and crispy, then topped with a savory mushroom gravy made with fresh sage and thyme. A hearty plant-based main for Thanksgiving or any night!
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Ingredients 

  • 1 head cauliflower medium-large
  • 2 Tablespoons (30 ml) olive oil divided
  • Salt and pepper to taste
  • 1 yellow onion diced
  • 16 ounces (454 g) mushrooms sliced
  • 2 teaspoons fresh sage chopped
  • 2 teaspoons fresh thyme chopped
  • 2 garlic cloves minced
  • ½ teaspoon salt
  • Black pepper to taste
  • 1 can (425 ml) vegetable broth 15 ounces
  • 3 Tablespoons (24 g) all-purpose flour or a 1:1 gluten-free flour blend (I haven’t tested it)

Instructions 

  • Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  • Remove the outer leaves and trim the stem so the cauliflower sits flat. Slice it from top to bottom into 1-inch-thick steaks.
    sliced cauliflower on a baking sheet
  • Rub the steaks with 1 Tablespoon of the oil and sprinkle both sides with salt and pepper. Arrange them in a single layer on the baking sheet.
    process shot of oil being spread onto cauliflower slices
  • Roast for 15 minutes, then carefully flip the steaks and roast for another 15 to 30 minutes, until golden brown outside and tender in the middle.
    process shot of cauliflower steaks post being roasted
  • While the cauliflower roasts, heat the remaining 1 Tablespoon of oil in a large skillet over medium heat. Add the onion and cook until translucent, 4 to 5 minutes.
    process shot of adding onion to pan
  • Add the mushrooms and cook until tender.
    process shot of adding mushrooms to pan
  • Stir in the sage, thyme, garlic, ½ teaspoon of salt, and pepper and cook until fragrant.
    process shot of adding sage to pan
  • Pour in the broth, then add the flour one Tablespoon at a time, stirring constantly, until the gravy thickens.
    process shot of adding broth to pan
  • Plate the cauliflower steaks and pour the gravy on top.
    completed Cauliflower Steaks plated on a white plate against a white background

Notes

  • Don’t slice the steaks thinner than ¾ inch, or they won’t hold together. 1 to 1½ inches works best, and thicker steaks take a little longer to cook.
  • Slice the steaks evenly so they cook at the same rate.
  • Leave space between the steaks on the baking sheet for the crispiest, most caramelized results.
  • To air fry, cook the steaks at 375 degrees F (190 degrees C) for 12 to 15 minutes, flipping them at 10 minutes.
  • To grill, cook the steaks over medium-high heat for 5 to 7 minutes per side.
  • To pan-fry, cook the steaks in a little oil over medium to medium-high heat for 6 to 8 minutes per side.
  • Store leftover steaks in an airtight container in the fridge for 3 to 4 days, with the gravy in a separate container, or freeze the steaks for up to 3 months.

Nutrition

Serving: 1servingCalories: 166kcalCarbohydrates: 20gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 651mgPotassium: 853mgFiber: 5gSugar: 7gVitamin A: 208IUVitamin C: 76mgCalcium: 56mgIron: 2mg

Additional Info

Author: Stephanie Lundstrom
Course: Dinner, Main Course, Side Dish
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 72 votes (60 ratings without comment)

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Comments

  6. This looks like such an amazing recipe but it’s a pity it’s not oil-free You create incredible recipes! I think you’d be amazed how how many people are pursuing a whole food plant based diet that’s oil-free these days and would love your recipes if there were oil-free options!

    Reply

    1. Thanks so much for your feedback. Most of the recipes can be made oil-free by substituting water or vegetable broth. Hope you enjoy!

      Reply

  9. 5 stars
    I made these cauliflower steaks with your mushroom sauce for our meatless Monday dinner this week. Such a great recipe. I think these cauliflower steaks would go really well with a curry sauce too!

    Reply

  12. 5 stars
    This is truly the most perfect meat-free meal.
    I love cauliflower, and the mushroom gravy that goes with it is so hearty and full of flavour. A great dinner option!

    Reply

  13. 5 stars
    I love a good cauliflower steak, but this mushroom gravy takes this dish to the next level. Thanks for sharing this recipe.

    Reply