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Thai Cauliflower Steaks truly take cauliflower to the next level. They’re roasted to perfection, then drizzled with a savory Thai peanut sauce, making them an ideal weeknight dinner!
Who saw this coming?! I DID. I just shared my favorite 7-ingredient peanut sauce recipe, so of course I had to share these cauliflower steaks too.
Here’s why I love cauliflower so much: it’s incredibly versatile. You can enjoy it as cauliflower rice, seasoned and roasted, you can add it to your eggs in quiche, and you can even make a creamy cauliflower sauce with it (like in my vegan green bean casserole!).
Cauliflower steaks are supposed to be an elevated way to enjoy cauliflower, but they’re SO easy that I think you can (and should!) enjoy them any day of the week.
Recipe features
- Baked in the oven at a high temperature so they’re slightly crispy on the outside but soft overall
- Can be paired with basically any sauce of your choosing (looking at you almond pesto)
- Ready in about 30 minutes, and a great way to switch up how you normally eat cauliflower
Ingredient notes:
Cauliflower: One large head of cauliflower will make 3 cauliflower steaks, so opt for two larger heads of cauliflower if possible.
Peanut sauce: No words — just make it! It’s so good, you’ll want to eat it by the spoonful. Since the peanut sauce is so flavorful, there aren’t any other spices I’d use to season the cauliflower besides salt and pepper.
Cilantro: Optional, but I think it pairs really well with the sauce.
How to make Thai cauliflower steak
Step 1: Slice the cauliflower. First, peel off any green leaves from the cauliflower. Then, place the stem side down on a cutting board, and slice it vertically into 1″ pieces. One large head of cauliflower should result in approximately 3 cauliflower steaks.
Step 2: Add the seasoning. In this case, that’s simply olive oil, salt and pepper. Place the cauliflower onto a large baking sheet, then brush it with olive oil and sprinkle each steak with salt and pepper.
Step 3: Roast in the oven. Bake at 425° for 30 minutes, flipping half way through. The result should be roasted cauliflower that’s golden brown on the outside.
Tips and tricks
- Don’t worry if the cauliflower breaks a bit while you’re slicing it — it’ll still taste delicious!
- Do NOT remove the stem; if you do, the cauliflower will fall apart. Plus, the stem is completely edible.
Storage and reheating
Refrigerator: Keep cauliflower steaks in a sealed container in the refrigerator for up to 4 days.
To reheat: Place steaks back onto a baking sheet and heat at 400° for 5-8 minutes, or until they’re warmed to your liking.
Are cauliflower steaks more of a main or side dish?
Either one! You can absolutely enjoy them as a hearty vegan dinner, or opt to serve them alongside lamb burgers or steak bites.
More delicious cauliflower recipes:
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Thai Cauliflower Steaks
Ingredients
- 2 large heads cauliflower
- 2 tbsp olive oil
- salt and pepper
- Thai peanut sauce
- 2 tbsp cilantro chopped
- 2 tbsp peanuts chopped
Instructions
- Preheat oven to 425°.
- Remove the leaves from the cauliflower and then slice cauliflower long-ways into three even pieces (don't worry if they aren't perfect!) and place them on a baking sheet.
- Brush cauliflower with olive oil, making sure to coat the entire cauliflower, then sprinkle each steak with salt and pepper. Bake in the oven for 30 minutes, flipping them over half way through.
- While cauliflower is cooking, prep the peanut sauce.
- Drizzle peanut sauce over the cauliflower steaks, then sprinkle each one with cilantro and peanuts. Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in May 2017. It was updated with new text and photos in March 2021.
