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Two cauliflower steaks on silver platter

Lemon Pepper Cauliflower Steaks

Impress all your friends with this vegan baked Lemon Pepper Cauliflower Steaks. A tender and creamy steak topped with fresh parsley, toasted pine nuts, and non-dairy parmesan cheese. Serve it with pasta or a giant salad for a delicious gluten-free and plant-based meal. 
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 people
Calories: 205kcal
Author: Sarah McMinn


  • 1 medium head of cauliflower
  • 2 tbsp. olive oil
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 2 tablespoon pine nuts
  • 1 tablespoon fresh parsley, minced
  • freshly ground pepper
  • salt, to taste


  • Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside. 
  • Destem the cauliflower, remove all the leaves and discard. Holding the cauliflower with its base on the cutting board, cut right through the center of the cauliflower so that you have two even halves. Take each half and cut a steak that is 1" wide. You will end up with two 1" steaks. The remaining ends of the cauliflower can be roasted along with the steak or saved for other cauliflower recipes. 
  • Place the cauliflower on the baking sheet and generously brush with oil. Sprinkle with garlic and bake for 30 minutes. After 30 minutes, flip the steaks and brush the underside with oil. Return to the oven and bake an additional 10-15 minutes until steaks are tender and the edges are brown. 
  • While cauliflower steaks are baking, gently dry-toast the pine nuts over the stovetop. This takes about 3-4 minutes, shaking constant. Remove from heat and set aside. 
  • Remove from oven. Immediately shred vegan parmesan (if using) over the warm steaks to allow it to melt. Evenly squeeze the lemon juice over the two steaks and freshly ground pepper. Top with pine nuts and parsley and serve with pasta or a large caesar salad


Serving and Storing - Serve these cauliflower steaks alongside pasta, artisan bread, or a big Caesar salad. This recipe does not store well. They should be eaten within 30 minutes of roasting. If you have leftover cauliflower steaks, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently reheat over the stovetop with a bit of olive oil.
Recipe Tips
  1. Roast your cauliflower at hot oven temperature. This will give you the nice brown crust on the edge with the buttery inside.
  2. Be generous with your oil. Fully coat the cauliflower on each side.
  3. Also, be generous with your flavors. Cauliflower is an empty canvas and can handle a lot of bold flavors.


Calories: 205kcal | Carbohydrates: 2g | Protein: 1g | Fat: 21g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 77mg | Vitamin A: 160IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.7mg