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Roasted Cauliflower Steaks with Tomatillo

This Roasted Cauliflower Steaks with Tomatillo is a great recipe to try when you are looking for something healthy and delicious

It is always good to have a “meatless” recipe on hand. Vegetables are good for you. There is no debating it. Vegetables have gotten a bad wrap over the years. The truth is when done right, vegetables can be the superstar of your plate.

Cauliflower steaks are your next go to “meatless Monday” dish. Cauliflower steaks are substantial, and when prepared correctly are absolutely delicious enough to leave you satisfied. If you can’t be convinced to go full on “Meatless Monday”, you can serve this as a side dish. However you can check out THIS list for a few good reasons you should try instituting a meatless day in your house.

Our Tips to Perfect Your Roasted Cauliflower Steaks with Tomatillo

The secret to this delicious Roasted Cauliflower Steak is to rub the Cauliflower slices with steak seasoning to give it the flavors we all associate when we eat a steak. The cauliflower really holds up to the seasoning. To finish it off pair it with our Tomatillo Sauce, and you will be absolutely blown away.

We can’t make you go full on Meatless Monday, but for us one night of meatless Monday, buys you a week full of pastelitos, ropa vieja and tostadas dipped with café con leche! 

Roasted Cauliflower Steaks with Tomatillo Sauce

Recipe by Abuela's CounterCourse: EntreeCuisine: Cuban AmericanDifficulty: Easy


Prep time


Cooking time




  • 2 heads of cauliflower, cleaned and dried (You can use different color cauliflower or white cauliflower)

  • 1/3 cup of olive oil

  • 2 teaspoons of salt and freshly cracked pepper

  • 2 teaspoons of steak seasoning (Any Montreal steak seasoning is a great option but use what you like.)


  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper. 
  • Once the cauliflowers are cleaned, remove the leaves and trim the core slightly. Don’t trim too much because this is what holds it together. 
  • Slice each cauliflower into 1 1/2 – inch pieces. The outside parts may fall apart but try to keep them together. You will end up with 4 slices per head. 
  • Place each cauliflower steak on the parchment paper. Drizzle the oil carefully on both sides. Then sprinkle with salt, pepper and the steak seasoning. 
  • Bake for 40-50 minutes or until they are golden brown. They should hold together, but be tender. The bottom will be more golden than the top but I wouldn’t flip because it can fall apart.