Chili-Spiced Roasted Cauliflower Steaks

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Thick cauliflower steaks roasted with a bold chili spice blend, offering a smoky, hot, and satisfying vegetarian main dish. This vegetarian recipe, ready in about 45 minutes, pairs 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Related recipes