Roasted Cauliflower

  • Recipe
  • Nutrition
  • Notes

Roasted Cauliflower ( Total Time 50 Minutes --- Servings 4)


Roasted Cauliflower Steaks

Amount Per Serving

Calories 175Calories from Fat 47

% Daily Value*

Fat 5.2g8%

Carbohydrates 16.4g5%

Fiber 8.3g33%

Sugar 8.9g10%

Protein 11.4g23%

*Percent Daily Values are based on a 2000 calorie diet.


Cashew Tahini Dip:


1 tbsp tahini

1 tbsp cashew butter

1-2 tbsp or more water (to thin out)

1 tbsp lime juice or lemon juice

1 tsp maple syrup or agave syrup

1/2 tsp onion powder

1/4 tsp garlic powder

1/8 tsp ground cumin (optional)

1/2 tsp hot sauce (optional)

Salt and pepper to taste

Mix the ingredients for the dip in a small bowl with a whisk until

creamy. If needed, add more water to thin out.

 Recipe serves 4. Nutrition facts are for one serving.

These oven-roasted cauliflower steaks with a gluten-free breading are a great side dish or entrée. This healthy recipe is fairly easy to make, low-carb, and vegan. Serve with a creamy cashew tahini dip.

Cuisine American, German

Prep Time20 minutes

Cook Time30 minutes

Total Time50 minutes

Servings 4


Baking sheet*


2 medium-large heads of cauliflower


2 tbsp oil

2 tbsp soy sauce (gluten-free if needed)

1 tbsp balsamic vinegar

1/2 tbsp maple syrup

3/4 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Pinch of cayenne pepper (optional)


1/2 cup (60 g) chickpea flour or oat flour

3 tbsp nutritional yeast

1 tsp paprika

1/2 tsp smoked paprika

Salt and pepper


Trim the stem and remove the leaves from the cauliflower heads. Do not remove too much of the stem, otherwise, your "steaks" will fall apart.

With a large knife, cut the cauliflower lengthwise through the center into 1 1/2-inch (4 cm) thick pieces. Depending on the thickness of the stem you might end up with 2 or 3 "steaks". Don't throw away the little cauliflower pieces which aren't connected to the stem, use them as well to make cauliflower "wings".

Add some water with salt to a large pot and bring to a boil over high heat. Once the water boils, add the cauliflower, cover the pot and cook the cauliflower for 4-5 minutes to soften it a little. After 4-5 minutes, remove the cauliflower and set aside. You can also steam the cauliflower instead of cooking it.

In a small bowl mix together oil, soy sauce, balsamic vinegar, maple syrup, cumin, smoked paprika, salt, and pepper to taste.

Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.

Prepare the breading by simply mixing all ingredients (chickpea flour, nutritional yeast, paprika, smoked paprika, salt, and pepper) in a bowl with a whisk.

Place cauliflower steaks on the lined baking sheet. Brush with the marinade from all sides (see pictures above in the blog post).

Dip the cauliflower steaks in the breading and coat from all sides. Then spray with some cooking spray for a crispy breading.

Bake for about 25-30 minutes, or until golden brown, crispy and fork-tender. Flip cauliflower steaks after 15-20 minutes.

Transfer to a platter and serve with fresh herbs, lemon juice, and your favorite dip. I made a cashew tahini dip (check notes for the recipe). Enjoy!