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cauliflower steaks with tomato topping
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5 from 1 vote

Rosemary Balsamic Cauliflower Steaks

Rosemary Balsamic Cauliflower Steaks is an easy vegetable recipe that’s perfect for a plant-based lifestyle and meatless Monday. Balsamic cauliflower steaks are seasoned with rosemary, oven roasted until tender and topped with a sautéed tomato, garlic and onion mixture and finished off with balsamic vinegar.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: balsamic cauliflower, balsamic cauliflower steaks
Servings: 4
Calories: 139kcal
Author: Gwynn Galvin


  • 4 (1-inch thick) cauliflower slices , from 1 large head
  • 4 Tbs. olive oil , divided
  • 3/4 tsp. kosher salt , divided
  • 1/4 tsp. crushed rosemary
  • 1 cup chopped tomatoes
  • 2 Tbs. chopped red onion
  • 1 clove garlic , minced
  • 1 tsp. Balsamic vinegar


  • Preheat oven to 425F.
  • Brush both sides of cauliflower slices with 3 Tbs. olive oil and sprinkle with 1/2 tsp. kosher salt and crushed rosemary.
  • Heat large non-stick skillet over medium-high heat and cook cauliflower, in batches, until lightly browned, turning once, about 4 minutes. Transfer cauliflower to baking sheet with low sides and cook in oven 25 minutes or until tender.
  • Meanwhile, in same skillet, heat remaining 1 Tbs. olive oil and cook tomatoes, red onion, garlic and remaining 1/4 tsp. kosher salt until just tender, 2 minutes. Stir in balsamic vinegar and cook until heated through, 1 minute.
  • Arrange cauliflower “steaks” on serving dish and top with tomato mixture.


Makes 4 servings.


Calories: 139kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 445mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg