If you've been around here long enough, you already know how much I adore cauliflower. And if you're new, welcome—because this is the perfect recipe to start with.

We're talking crispy cauliflower steaks coated in parmesan and baked to golden perfection, served with a vibrant chimichurri sauce and a fresh, massaged kale salad.

This being said, let's get started. Here's how to make cauliflower steaks like a food nerd—but the kind who eats really well.

Step-by-Step Instructions

• ‍Prep the Kale: Remove the stems from the kale as they're too fibrous to enjoy raw.
• In a large bowl, massage the kale with a pinch of salt and 1 tsp olive oil. Let it rest while you prepare the rest.‍
• Make the Cashew Sauce: Drain the soaked cashews and blend with plant milk, nutritional yeast, garlic powder, and salt until smooth.
• This sauce keeps in the fridge for up to 10 days and is a favorite in many of our meals.‍
• Make the Chimichurri: In a blender, combine coriander, parsley, chili, garlic, shallot, vinegar, oil, and salt.
• Blend until smooth.
• This is your bright, bold cauliflower steak sauce.‍
• Season the Chickpeas: Toss the chickpeas with garlic powder, salt, and starch. Set them aside.‍
• Slice and Season the Cauliflower: Use half a medium cauliflower to make either two large steaks or several mini ones (I prefer minis—they're crispier and plate beautifully).
• Arrange them on a parchment-lined baking tray.
• In a small bowl, mix olive oil, parmesan, and breadcrumbs. Brush half the mixture on one side of the cauliflower. Scatter the chickpeas between the florets. Bake at 225°C (435°F) for 15 minutes.
• Remove, flip the cauliflower, brush with the remaining parmesan mixture, and bake for another 15 minutes.‍
• Assemble the Salad: Right before serving, mix the massaged kale with the sliced cucumber and 2 tbsp of the cashew sauce. Add in the roasted chickpeas and toss.
• Plate the salad and top with the roasted cauliflower steaks.
• Drizzle with chimichurri and a little more cashew sauce.
• Add spicy oil or chili for color and kick—optional but recommended.

Why We Love This Recipe

A Lighter, Smarter Take on Cauliflower Steaks

This recipe came to life after testing several versions of cauliflower steak recipes that were either too greasy or overly complicated.

I wanted something lighter but just as satisfying—something that doesn't require frying pans or extra layers.

So I kept it simple: one tray, baked in the oven cauliflower steaks with bold flavors and no heavy oils.

Perfect for the Air Fryer

Want to speed things up? This recipe works beautifully in the air fryer. Cook your cauliflower steaks at 200°C (390°F) for 12–14 minutes, flipping halfway through. You'll get an even crispier edge in less time.

A Modern Classic with Global Flavor

Cauliflower steaks are a relatively modern invention—part of the plant-based wave that appeals to vegetarians, flexitarians, and anyone looking for flavorful meatless meals.

What makes this version stand out is the Argentine chimichurri, a tangy, herb-packed sauce usually reserved for grilled meats. Here, it transforms baked vegetables into a restaurant-worthy dish.

Healthy and Full of Good Stuff

Nutritionally, cauliflower steaks are a win. Cauliflower is low in calories and carbs, yet high in fiber, vitamins C and K, and antioxidants.

One serving of these roasted cauliflower steaks—with salad and sauce—comes in at about 550 calories, depending on toppings. It's a balanced, satisfying meal that feels indulgent without being heavy.

FAQ – Your Cauliflower Steak Questions Answered

I get a lot of questions about how to perfect cauliflower steaks—from getting them crispy to what to serve them with. So, let's tackle a few of the most common ones:

Q: How to make cauliflower steak crispy?

A: For that irresistible crunch, make sure your cauliflower slices are dry before brushing them with the parmesan-breadcrumb mixture. Bake them at a high temperature (200°C/390°F), flip halfway through, and don't overcrowd the tray—this helps the hot air circulate and gives you those golden edges.

Q: How to cook cauliflower steak in air fryer?

A: Set your air fryer to 200°C (390°F) and cook the cauliflower steaks for 12–14 minutes, flipping them once halfway through. They turn out even crispier than in the oven—and it's faster, too!

Q: What does cauliflower steak taste like?

A: Cauliflower steaks have a naturally mild, slightly nutty flavor. When roasted, they develop caramelized edges and a soft interior. In this recipe, the parmesan adds a salty kick, while the chimichurri brings freshness and acidity to balance everything out.

Q: What goes with cauliflower steak?

A: If you're wondering what to eat with cauliflower steaks, try pairing them with quinoa, a warm lentil salad, or a zesty grain bowl. You can also serve them over a bed of greens like we do here or alongside a rich sauce like tahini or romesco. The flavor is versatile and plays well with both fresh and hearty sides.

Final Thoughts

I truly hope you'll give this dish a try. Whether you're looking for how to make cauliflower steaks, curious about the best cauliflower steak recipe, or just need a new idea for roasted cauliflower steaks with parmesan, this is one to bookmark.

When you cook it, don't forget to tag us on Instagram—we love seeing your creations! The full video recipe is available now on our YouTube channel, so head there next and don't forget to like and subscribe. Until next time, stay nerdy, and keep cooking!

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