Chili-Spiced Roasted Cauliflower Steaks

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thick cauliflower steaks roasted with a bold chili spice blend, offering a smoky, hot, and satisfying vegetarian main dish. This vegetarian (vegetarian) ready in about 45 minutes pairs (about 2 lbs) large cauliflower head, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Remove outer leaves from 1 large cauliflower head (about 2 lbs) and slice into 3/4-inch thick steaks, about 3-4 steaks depending on size.
  2. Step 2: In a small bowl, combine 3 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper, mixing well.
  3. Step 3: Brush both sides of each cauliflower steak generously with the chili spice olive oil mixture.
  4. Step 4: Place the steaks on a parchment-lined baking sheet and roast for 20 minutes. Flip carefully and roast an additional 15 minutes until the edges are caramelized and the cauliflower is tender.
  5. Step 5: Remove from oven and drizzle with 1 tbsp fresh lemon juice.
  6. Step 6: Sprinkle 2 tbsp chopped fresh cilantro over the steaks and serve warm.

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Frequently asked questions

How long does Chili-Spiced Roasted Cauliflower Steaks take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chili-Spiced Roasted Cauliflower Steaks?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Chili-Spiced Roasted Cauliflower Steaks?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chili-Spiced Roasted Cauliflower Steaks for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chili-Spiced Roasted Cauliflower Steaks vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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