The BEST Cauliflower Steaks [Multiple Methods + Toppings]
How to make grilled, pan-fried, air-fried, or roasted cauliflower steaks until tender in the middle and super crispy and caramelized outside + the sauces and dishes to serve them with. A low-carb, vegan, gluten-free, paleo appetizer, side, or main!
Slice the head of cauliflower into 1 inch thick slices and rub with 1 tablespoon of oil and sprinkle with salt and pepper and bake for 45 minutes.
While the cauliflower is baking, heat the remaining oil in a saucepan and cook the onion until translucent. Add mushrooms and cook until tender.
Add sage, thyme, garlic, salt, and pepper and cook until fragrant .
Add broth and flour (one tablespoon at a time). Stir until gravy thickens.
Plate your cauliflower and pour gravy on top.
Notes
Don’t slice them too thin: Otherwise, they won’t hold together. ¾-inch is as thin as we’d go, but 1—1 ½ inches work best (cooking time will increase the thicker they are).
Slice evenly: They need to be the same thickness to cook evenly.
Don’t overcrowd them: Cook them in a single layer with space between to allow airflow. This will yield the crispiest, most caramelized results.