These vegan cauliflower steaks are roasted until golden, served with whipped hummus and topped with fresh gremolata. A healthy, plant-based dinner idea!
🥦 Vegan Cauliflower Steaks with Whipped Hummus & Fresh Gremolata
If you’re looking for an easy yet impressive plant-based dinner, these vegan cauliflower steaks are exactly what you need. Roasted until golden and served over creamy whipped hummus, each steak is finished with a bright, herb gremolata that brings every bite to life. Perfect for weeknight dinners or special occasions, these roasted cauliflower steaks are flavorful and entirely vegan!
🌟 Why You’ll Love These Vegan Cauliflower Steaks
When cauliflower gets thickly sliced into “steaks,” roasted until caramelized, and paired with bold toppings, it becomes a dish that looks special without feeling too fussy. These vegan cauliflower steaks are served over creamy whipped hummus and finished with a zesty fresh gremolata topping.
This recipe is:
- Vegan and plant-based
- Made with whole-food ingredients
- Great for either entertaining or weeknight dinners
Because cauliflower steaks are such a great blank slate, toppings like hummus and gremolata add flavor and texture.
🛒 Ingredients You’ll Need (with Notes)
For the Cauliflower Steaks:
- Cauliflower – Choose a firm head with tight florets; two smaller heads can work but slice carefully.
- Olive oil – Use extra-virgin for roasting to add richness.
- Sea salt and freshly ground pepper – Season generously to bring out the cauliflower’s best flavor.
For the Whipped Hummus Base:
- Store-bought hummus – Makes this recipe quick and approachable; use your favorite flavor.
- Lemon juice or water – Loosens the hummus and balances richness; skip if your hummus is already tangy or whipped.
- Olive oil for drizzling – Optional, for extra creaminess and shine.
For the Fresh Gremolata:
- Fresh parsley – Adds freshness and color; cilantro can be substituted for a different twist.
- Lemon juice + zest – Brings brightness and balances roasted flavors; adjust to taste.
- Garlic – Gives the gremolata a punch; can reduce if you prefer mild garlic.
- Toasted nuts or seeds – Adds crunch and richness; pine nuts or sesame seeds both work beautifully.
🔪 How to Slice Cauliflower Steaks So They Hold Together
- Choose a firm head: Look for a cauliflower with tight, compact florets and a thick central stem. This gives the “steak” structure.
- Trim the base carefully: Remove leaves and trim just enough of the stem so the florets sit flat, but leave enough core to hold the slices together.
- Slice thick: Aim for 1 inch thick slices. Too thin and they’ll break; too thick and they may cook unevenly.
- Work gently: Use a sharp chef’s knife and cut straight down with one clean motion. Wiggling or sawing can cause the florets to crumble.
- Use smaller pieces for leftover florets: If some pieces fall apart, roast them separately, they still taste delicious and make a great hummus topping!
🍽 How to Make Vegan Cauliflower Steaks
1. Prep the Cauliflower
Trim the outer leaves and slice the cauliflower into 1-inch thick “steaks.” Brush both sides with olive oil, sprinkle with salt and pepper.
2. Roast Until Golden
Arrange the steaks on a baking sheet and roast at 400°F (205°C) until caramelized and tender, flipping halfway through.
3. Whip the Hummus
If desired, give your store-bought hummus a quick whisk with a bit of lemon juice or water and olive oil for extra creaminess.
4. Make the Gremolata
Chop the parsley, zest the lemon, and mince the garlic. Mix with the lemon juice, olive oil, and optional toasted nuts or seeds.
5. Serve
Spread whipped hummus on each plate, top with roasted cauliflower steaks, and finish with fresh gremolata.
💡 Tips for the Best Vegan Cauliflower Steaks
- Even slices: Aim for uniform thickness to ensure even roasting.
- Don’t overcrowd the pan: Leave space between steaks to crisp up properly.
- Prep toppings ahead: Hummus and gremolata can be prepared in advance to save time.
🍋 Perfect Occasions for These Cauliflower Steaks
These vegan cauliflower steaks are versatile and elegant:
- Weeknight dinners: Quick and flavorful.
- Dinner parties: A beautiful, plant-based main.
- Meal prep: Make hummus and gremolata ahead for an easy weeknight dinner.
❓ Vegan Cauliflower Steaks FAQ
Can I make this gluten-free?
Yes, this recipe is naturally gluten-free when using certified gluten-free hummus.
Can I grill the cauliflower instead of roasting?
Absolutely! Grilling adds a smoky char; brush with oil and season before placing on the grill.
Can I substitute the toppings?
Yes! Try chimichurri, romesco, or lemon-herb tahini for different flavor profiles.
🏁 Wrap Up
With golden-roasted cauliflower, silky whipped hummus, and a bright finish of fresh gremolata, this dish strikes the perfect balance between comfort and elegance. Try it once, and it just might earn a permanent place in your dinner rotation.
More Cauliflower Recipes
Vegan Cauliflower Steaks
Delicious vegan cauliflower steaks roasted to perfection, served with whipped hummus and fresh gremolata makes a healthy, plant-based dinner.
Ingredients
For the Cauliflower Steaks:
- 1 large head of cauliflower or two smaller heads (yields 3–4 thick steaks; leftover florets can be roasted alongside)
- 1 ½ Tablespoons/22ml extra-virgin olive oil
- ¼ teaspoon fine sea salt
- freshly ground pepper to taste
For the Whipped Hummus Base:
- 1 cup/224g store-bought hummus
- 1–2 Tablespoons/15ml lemon juice or water to loosen
- Splash of olive oil for drizzling
For the Fresh Gremolata:
- ½ bunch fresh parsley, finely chopped
- Zest of ½ a lemon
- 2 teaspoons/10ml lemon juice
- 1 ½ Tablespoons/22ml extra-virgin olive oil
- 1 small garlic clove, finely grated
- ⅛th teaspoon red pepper
- ⅛th teaspoon fine sea salt
- 1 Tablespoon/15g sesame seeds or toasted pine nuts
Instructions
- Prep the Cauliflower: Trim the outer leaves and set aside. Slice the cauliflower into thick “steaks” about 1-inch thick. You should get 3–4 good steaks; leftover florets can be roasted alongside.
- Slice: Choose a firm head for best structure. Leave enough of the core so steaks hold together. Slice straight down with a sharp knife, avoiding a sawing motion.
- Season the Steaks: Brush both sides of the cauliflower steaks with olive oil, sprinkle with salt and pepper.
- Roast Until Golden: Arrange steaks and any leftover florets on a parchment lined baking sheet. Roast at 400°F (205°C) for 30 minutes, flipping halfway through, until caramelized and tender.
- Whip the Hummus: In a small bowl, whisk store-bought hummus with lemon juice or water and a splash of olive oil for extra creaminess.
- Make the Gremolata: Mix chopped parsley, lemon zest, lemon juice, olive oil, garlic, red pepper, salt and toasted nuts or seeds in a small bowl.
- Assemble and Serve: Spread whipped hummus on each plate, top with roasted cauliflower steak, and top with fresh gremolata. Serve immediately.
Notes
Tips for the Best Vegan Cauliflower Steaks
- Slice cauliflower evenly for uniform roasting.
- Don’t overcrowd the pan to allow edges to crisp.
- Prep hummus and gremolata ahead to save time.
- Use leftover florets in salads, grain bowls, or as a topping for hummus.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free (if using sesame seeds), Paleo
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 173Total Fat: 14gSaturated Fat: 2gUnsaturated Fat: 12gSodium: 219mgCarbohydrates: 10gFiber: 5gSugar: 3gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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