Roasted Cauliflower Steaks with roasted red onions, cherry tomatoes, kale and lentils. These cauliflower steaks are seasoned with garlic, thyme and lemon then roasted in the oven until they’re golden brown, sweet and tender. This is a very tasty, satisfying plant-based meal.
We regularly have one or two days in the week when we are vegan for the day. These oven-roasted cauliflower steaks are just the ticket for a tasty vegan lunch or dinner on those days. Made with just a few simple ingredients this dish is so easy to make and is very satisfying.
The cauliflower is cut into thick slices, seasoned then roasted until the edges are slightly caramelised. I love roasting cauliflower for recipes, it brings out its lovely sweetness. Whether you add it to a salad or have it in tacos, roasting cauliflower is always a good idea!
Here’s What You’ll Need
- Cauliflower – when you buy your cauliflower make sure it is really fresh and firm. If it’s on the old side, then when you cut it, it will crumble and break up.
- Lentils – I use a pack of precooked puy lentils here, it saves time! You can use dried lentils you like, but you will need to cook them beforehand.
- Kale – you can use regular or black kale for this recipe, just make sure to remove any woody stems before cooking.
How To Make Roasted Cauliflower Steaks
This is just a quick visual guide please see the full recipe instructions and ingredient list in the recipe card below.
- Make the dressing – add the oil, garlic, thyme leaves, lemon juice, salt and pepper to a small bowl and whisk together.
- Roast the cauliflower – cut the cauliflower into thick slices, place them on a baking tray. Brush both sides of the cauliflower steaks with lemon, thyme and garlic oil. Add the red onion wedges to the tray then pop them in the oven.
- Cook the lentils and kale – add the lentils to a saucepan and cover with water. Stir in the vegetable bouillon and bring to the boil then simmer for 5 minutes. Add the kale to the pan and cover. Cook until the kale is wilted.
- Roast the tomatoes – take the tray out of the oven then carefully turn the cauliflower steaks. Add the cherry tomatoes to the tray then return the tray to the oven. Cook until the cauliflower is tender and golden brown.
Recipe Tips and Variations
- How to cut cauliflower steaks? – the best way to cut the cauliflower into steaks is to turn the cauliflower upside down, remove any leaves. With stem facing you cut through the cauliflower in the middle then cut a slice about 1 inch or 2.5cm thick. Depending on the size of your cauliflower you should get 2 to 3 slices. Save the rest of the cauliflower and make spicy cauliflower soup!
- Switch up the flavours – we love these cauliflower steaks just the way they are but if you did want to swap this up a bit try brushing the cauliflower with harissa before you roast it or try adding some freshly made parsley pesto as a sauce.
- Serve these as a main or a side – we love these cauliflower steaks as a main meal, they’re great for lunch or dinner. However, you could omit the kale and lentils and serve the roasted cauliflower steaks as a side dish to your favourite veggie meal. We love them as a side to nut roast or veggie wellington.
Love cauliflower? Try these tasty cauliflower recipes next.
- Cauliflower and Chickpea Curry – one of the most popular recipes on the blog this curry is tasty and warming. Perfect when you need a quick tasty dinner after work or school.
- Creamy Broccoli and Cauliflower Soup – a lovely delicate soup that’s warming and satisfying. This is a healthy soup that’s easy to make and ready in no time.
- Vegetable Korma – creamy, fragrant and loaded with vegetables this cauliflower korma is the perfect Friday night curry.
Have you made this Roasted Cauliflower Steaks Recipe? Please rate it and leave me a comment below to let me know what you think!
Roasted Cauliflower Steaks with Kale and Lentils
- 1 x large cauliflower cut into 3 thick slices
- 3 tbsp olive oil
- 2 cloves of garlic put through a garlic press or finely grated
- 1 tbsp fresh thyme leaves
- ½ a large lemon juiced
- ¼ tsp sea salt + more for serving
- ¼ tsp freshly ground black pepper + more for serving
- 1 medium red onion cut into wedges
- 200 g (1 ½ cups) cherry tomatoes
- 100 g (2 cups chopped) cavolo nero / kale washed and shredded, woody stems removed
- 250 g (1 ½ cups) cooked puy lentils
- 1 tsp vegan vegetable bouillon
- Lemon wedges to serve
- Preheat the oven to 200° C (425°F) fan / 220°C (475°F) conventional oven.
- Add 3 tablespoons of olive oil to a small bowl. Add the garlic, lemon juice and 1 tablespoon of fresh thyme leaves, ¼ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper. Whisk them all together.
- Place the cauliflower steaks on a baking tray, brush each slice liberally on both sides with the oil and lemon mixture. Add the red onion wedges to the tray and give them a brush of oil too.Season the onion with a little sea salt and freshly ground black pepper.Roast in the oven for 15 minutes. After 15 minutes remove the tray from the oven then carefully turn over the cauliflower slices. Add the cherry tomatoes to the tray then put the tray back in the oven and cook for another 10 - 15 minutes. The cauliflower should be chared around the edges and tender.
- Meanwhile, add the lentils and 1 teaspoon of vegetable bouillon to a saucepan cover with water. Bring the water to the boil then reduce to a simmer and cook for about 5 minutes.After 5 minutes add the kale to the pan, no need to stir it in just leave it to sit on top of the lentils. Pop a lid on the saucepan and cook until the kale is wilted. About 5 -10 minutes.Drain any water once the kale is wilted.
- Serve the cauliflower steaks on a bed of kale and lentils, add the roasted tomatoes and onion wedges and serve with some lemon wedges.
- Cauliflower - Depending on the size of your cauliflower you may get between 2 and 3 steaks.
- Lentils - I use precooked lentils for this recipe for convenience. You can of course use tinned or dried lentils if you wish. If you do use dried lentils you will need to cook them beforehand.
- Freezing/Making ahead/ Storing - this dish is best made fresh and I do not recommend freezing it.
- Nutritional Information - is approximate and is calculated using an online nutrition tool. Information is based on 1 serving of 3.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.
*This recipe was first published on this blog in Feb 2016. Updated March 2021 with new photos, a step by step guide and nutritional information.