These Herb Crusted Cauliflower Steaks are tender on the inside and crispy outside. Pair it with your favourite grains and greens for a easy, quick and hearty plant based meal. So flavourful making it a delicious meal for any occasion! Requires only 9 ingredients and can be made in just 30 minutes. Vegan + Gluten free option

It’s been too long since I tried making cauliflower steaks, mainly because they look(ED) so time consuming! I’m here to assure you friends, they are one of the easiest and quickest dishes to make. You only need to do a bit of cutting on the cauliflower, mixing and coating. That all goes into the oven for 30 minutes until baked to perfection!

This meal is so flavourful and hearty, definitely a super satisfying meal! What I LOVE about this recipe is that it looks like it took a lot of time and effort to put together…. but really it’s probably one of the easiest recipes ever!

The cauliflower steaks are so incredibly tender on the inside and perfectly seasoned and crisp on the outside. The drizzle of my roasted garlic aioli just adds the perfect amount of creaminess and a bit more flare- so good. I am hooked on cauliflower steaks! If you’ve never tried cauliflower steak, what are you waiting for?! Grab yourself a cauliflower and lets get started!


Why you’ll LOVE these Herb Crusted Cauliflower Steaks! They’re:

  • tender on the inside

  • crispy and perfectly seasoned on the outside

  • so simple and easy to make

  • super versatile

  • & makes for a quick, delicious and fancy meal!

Tips and Tricks to making Herb Crusted Cauliflower Steaks

  • Try to keep the cauliflower steaks as thick as possible, this yields a more firm and put together steak. Additionally, it’s much easier to handle when dredging and coating.

  • When coating with the milk and chickpea flour mixture, to get between eat floret, i’ve found using a brush super helpful! Just brush the mixture between each floret you the panko+seasoning mixture stick between the florets.

  • When coating with the panko+seasoning mixture, once you’ve coated both sides go back into the spaces between the florets and pack some of this mix in to create a more “full” looking cauliflower steak .

If you recreate these Herb Crusted Cauliflower Steaks please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!


  •  1 head of cauliflower, cut into 2 steaks

  • 1/4 c corn starch

  • 3 tbsp chickpea flour

  • 1/2 c soy milk

  • 1 tbsp lemon juice

  • 3/4 c panko (or bread crumbs, gluten free if needed)

  • 2 tbsp nutritional yeast

  • 2 tsp dried thyme

  • 1 tsp garlic powder

  • 1/2 tsp salt

  • 1/2 tsp black pepper


  1. Pre-heat oven to 350F.

  2. In a shallow wide bowl, whisk together the non-dairy milk and chickpea flour.

  3. In another shallow wide bowl, combine the panko, nutritional yeast, thyme, garlic powder, salt and pepper.

  4. Cut off all the greens off the cauliflower. Then cut it down the middle. Taking the first half, slice the rounder edges of the cauli flower head, trying ton keep most of the stem on the main steak piece. Repeat for the other piece. Reserve the extra cauliflower.

  5. Coat the cauliflower steaks (and any remaining cauliflower you want to use) with corn starch. Dredge it into the milk and chickpea flour mixture, then quickly coat it with the bread crumb and spice mixture.

  6. Place your cauliflower steaks on a lined baking tray and place into the oven for a total of 30 minutes. Flip the cauliflower steaks and rotate the tray at the 15 minute mark.

  7. Serve with grains and vegetables of your choice and some roasted garlic aioli!



  • PREP TIME: 10 minutes

  • COOK TIME: 30 minutes



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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. the cauliflower tastes great, except following the cooking directions leaves it under cooked and hard to eat

    for breaded cauliflower i like to bake it on its own with oil and a little salt & pepper at about 425-450° F for 25-30 min
    then do the coating process and throw it back in for another 15-20 min so it has a softer and more stringy texture