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Vegan Cauliflower Steaks

  • Author: Chuck Underwood
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


I recreated my wife's favorite Vegan Cauliflower Steak from Pelican Brewing on the Oregon Coast, and she said mine was actually better!


Units Scale
  • 1 large head or 2 small heads of cauliflower
  • pinch of salt, pepper, onion powder, and garlic powder
  • 1/2 cup low-sodium vegetable broth
  • your favorite BBQ sauce

Tomato/Red Pepper Salsa

  • 4 oz cherry tomatoes
  • 8 oz roasted red bell peppers
  • 3-4 cloves garlic, minced
  • 1/2 jalapeno, diced (optional)
  • 1 Tbs red wine vinegar
  • pinch of salt


  1. Prepare the salsa by chopping the tomatoes and bell peppers and mincing the garlic and jalapeno.  Add everything to a bowl and stir in the red wine vinegar.  Salt to taste and set aside. 
  2. Prepare the cauliflower by removing the outer leaves being careful to leave the core stem.  This is what is holding all the florets together. 
  3. Cut two 3/4" steaks from the center of the head and place in a shallow skillet with a lid
  4. The florets that crumble and any remaining cauliflower can be stored for soups, tacos, etc. 
  5. Season each steak with a pinch of the seasonings and add the veggie broth to the pan
  6. Cover and lightly steam the steaks for 5 min
  7. Preheat oven to 400° F
  8. GENTLY transfer the steaks to a parchment-lined baking sheet
  9. Generously apply your favorite BBQ sauce to both sides of your cauliflower
  10. Roast for 25-30 minutes or until golden
  11. Transfer salsa to a small saucepan and warm
  12. Serve your steaks on a bed of spinach, arugula, rice, or whatever you like, and top with the warmed salsa.

Keywords: vegan cauliflower steaks, oil-free