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Completed Cauliflower Steaks plated on a white plate against a white background.
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5 from 72 votes

The BEST Cauliflower Steaks [Multiple Methods + Toppings]

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main Course, Side Dish
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 166kcal
Author: Stephanie Lundstrom

Equipment

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.
    Raw cauliflower cut into thick steaks on a white tray.
  • 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.
    Olive oil being rubbed over cauliflower steaks before roasting.
  • 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.
    Golden roasted cauliflower steaks with crispy edges on a parchment-lined baking sheet.
  • 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.
    Diced onion cooking in a skillet for vegan mushroom gravy.
  • Add the mushrooms and cook until tender.
    Sliced mushrooms being added to the cooked onion in a skillet.
  • Stir in the sage, thyme, garlic, ½ teaspoon of salt, and pepper and cook until fragrant.
    Fresh chopped sage being added to mushrooms and onion in a skillet.
  • Pour in the broth, then add the flour one Tablespoon at a time, stirring constantly, until the gravy thickens.
    Vegetable broth being poured into the mushrooms for vegan mushroom gravy.
  • Plate the cauliflower steaks and pour the gravy on top.
    Vegan cauliflower steak topped with mushroom gravy and fresh parsley on a white plate.

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: 1serving | Calories: 166kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 651mg | Potassium: 853mg | Fiber: 5g | Sugar: 7g | Vitamin A: 208IU | Vitamin C: 76mg | Calcium: 56mg | Iron: 2mg
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