Chipotle Lime Cauliflower Steaks

Name: Chipotle Lime Cauliflower Steaks
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 heads (about 1¾ lb each) (1600 g) large heads cauliflower, outer leaves removed, stem trimmed flat but core left intact; ¼ cup (60 ml) extra-virgin olive oil; ¼ cup (60 ml) fresh lime juice, from about 2 limes; 2 tsp (4 g) lime zest, finely grated, zested before juicing the limes; 2 peppers (30 g) chipotle peppers in adobo, roughly chopped, seeds left in; 2 tbsp (30 ml) adobo sauce from the can; 3 cloves (12 g) garlic cloves, peeled and roughly chopped; 2 tsp (4 g) ground cumin; 1 tsp (2½ g) smoked paprika; 1 tsp (1 g) dried oregano; 1 tbsp (15 ml) maple syrup; 1½ tsp (8 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; ¼ cup (8 g) fresh cilantro leaves, roughly chopped; 1 lime (65 g) lime, cut into 4 wedges; 2 tbsp (18 g) raw pepitas (pumpkin seeds), toasted in a dry skillet until fragrant (optional)

From the MyKitchenBank Kitchen

Thick slabs of cauliflower soak in a smoky, tangy marinade of chipotle in adobo, fresh lime, cumin and olive oil, then roast at high heat until deeply browned at the edges and tender in the center. Fully vegan and easy to make ahead.

Prep: 30 min
Cook: 28 min
Wait: 35 min
Total: 1 hr 33 min
Makes: 4 cauliflower steaks plus roasted florets (serves 4)

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Ingredients

4 servings

For the cauliflower
2 heads (about 1¾ lb each) (1600 g) large heads cauliflower, outer leaves removed, stem trimmed flat but core left intact
For the marinade
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lime juice, from about 2 limes
2 tsp (4 g) lime zest, finely grated, zested before juicing the limes
2 peppers (30 g) chipotle peppers in adobo, roughly chopped, seeds left in
2 tbsp (30 ml) adobo sauce from the can
3 cloves (12 g) garlic cloves, peeled and roughly chopped
2 tsp (4 g) ground cumin
1 tsp (2.5 g) smoked paprika
1 tsp (1 g) dried oregano
1 tbsp (15 ml) maple syrup
1½ tsp (8 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
To finish
¼ cup (8 g) fresh cilantro leaves, roughly chopped
1 lime (65 g) lime, cut into 4 wedges
2 tbsp (18 g) raw pepitas (pumpkin seeds), toasted in a dry skillet until fragrant (optional)

Equipment (8)

2 large rimmed baking sheets (18×13-inch / 46×33 cm)
Parchment paper
Large, sharp chef's knife
Cutting board
Small blender or mini food processor (or a bowl and whisk)
Pastry brush or spoon
Wide spatula or fish turner
Zester or microplane

Steps

Before you start

Choose 2 large, tight, heavy heads of cauliflower (about 800 g / 1¾ lb each) with a wide, flat shape so they cut into sturdy steaks.
Chipotle in adobo is spicy. Start with 2 peppers for medium-hot heat, or use 1 for a milder marinade.
Plan on at least 30 minutes of marinating time, but no more than 4 hours, because the lime juice will start to soften the cauliflower.
Position one oven rack in the upper third and one in the lower third, and have 2 large rimmed baking sheets ready.

1
Blend the marinade
- Zest the limes first, then juice them.
- Combine the olive oil, lime juice, lime zest, chipotle peppers, adobo sauce, garlic, cumin, smoked paprika, oregano, maple syrup, salt and pepper in a small blender or mini food processor.
- Blend for 30 to 45 seconds until a smooth, brick-red, pourable paste forms.
- If you have no blender, finely mince the chipotle and garlic and whisk everything together in a bowl.
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Ready when: Marinade is smooth with no large chunks of chipotle or garlic.
Tip: Taste a tiny dab. It should taste bold, tangy and slightly too salty, since it will mellow once it coats the cauliflower.
2
Cut the steaks
- Remove the outer leaves from each cauliflower and trim the stem flat so the head sits steadily on the board, but leave the core intact because it holds the steak together.
- Stand the head stem-side down.
- Using a sharp chef's knife, slice straight down through the center to make one ¾-inch (2 cm) thick slab.
- Cut a second ¾-inch slab on each side of the first so you have 2 sturdy steaks per head (4 total).
- Gather all the leftover florets and crumbs into a bowl.
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Ready when: Each steak is about ¾ inch thick and holds together when lifted, with the core running through it.
Tip: If a steak starts to fall apart, don't worry. Treat it as florets and roast it on the pan with the rest.
3
Coat and marinate
- Place the steaks on a baking sheet or in a wide dish.
- Spoon about two-thirds of the marinade over them and use a pastry brush or the back of a spoon to coat both sides, working it into the crevices.
- Add the florets to the bowl with the remaining marinade and toss to coat.
- Let everything marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
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Ready when: The surface looks evenly coated and glossy red, with no dry white patches.
Tip: Don't marinate longer than 4 hours. The lime juice makes the cauliflower soft and slightly mushy.
4
Preheat the ovenOven 425°F / 220°C
- During the last 15 minutes of marinating, set the oven racks in the upper and lower thirds and preheat to 425°F (220°C).
- Line two large rimmed baking sheets with parchment paper.
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Ready when: Oven has reached 425°F (220°C).
Tip: Parchment prevents the sugars in the marinade from sticking and scorching on the pan.
5
Roast the first sideOven 425°F / 220°C
- Arrange the steaks in a single layer on one baking sheet with at least 1 inch (2.5 cm) between them, and spread the florets on the second sheet.
- Scrape any marinade left in the dish over the tops.
- Roast at 425°F (220°C) for 15 minutes, swapping the pans between racks halfway through.
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Ready when: The underside of each steak is deep golden brown with dark, charred edges.
Tip: Don't crowd the pan. Crowded cauliflower steams instead of browning.
6
Flip and finish roastingOven 425°F / 220°C
- Use a wide spatula to carefully flip each steak and stir the florets.
- Return to the oven and roast another 12 to 14 minutes.
- The steaks are done when the second side is browned and the thickest part of the core slides easily onto a paring knife tip.
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Ready when: Both sides are browned with blackened edges, and a knife slides into the core with little resistance.
Tip: If the edges darken too fast before the core is tender, tent loosely with foil and keep roasting.
7
Rest, garnish and serve
- Let the steaks rest on the pan for 5 minutes so they firm up and are easier to lift.
- Transfer each to a plate, pile the roasted florets alongside, and scatter with chopped cilantro and toasted pepitas if using.
- Serve with a lime wedge for squeezing over the top.
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Ready when: Steaks hold their shape when lifted with a spatula.
Tip: A fresh squeeze of lime right before eating brightens the smoky flavor.

Good to know

Tips

Cut steaks of even thickness so they roast at the same rate.
Roast on parchment-lined pans in a hot oven for the best browning. Don't skip the spacing between steaks.
Serve with rice, black beans, avocado or a drizzle of cashew crema to cool the heat.
Leftover florets are excellent in tacos, grain bowls or burritos.

Make ahead

The marinade can be blended and refrigerated in a sealed jar for up to 5 days. Cut and marinate the cauliflower up to 4 hours ahead, covered in the refrigerator, then roast straight from the fridge, adding about 3 minutes to the first roasting time.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: store cooled leftovers in an airtight container for up to 4 days. Freezer: not recommended for steaks, but the marinade freezes well for up to 3 months. Reheat steaks on a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes, or in a hot skillet, until hot and crisp at the edges.

Substitutions

maple syrup → agave nectar or light brown sugar. Use the same amount. The sweetness balances the chipotle heat and helps browning.
fresh lime juice → fresh orange juice plus 1 tsp apple cider vinegar. Gives a milder, sweeter citrus flavor with a similar tang.
chipotle peppers in adobo → 1 tsp chipotle chili powder and an extra tbsp of adobo sauce. Use when you don't have whole canned chipotles. The result is slightly less smoky.
fresh cilantro leaves → fresh flat-leaf parsley or thinly sliced scallion greens. Good option for anyone who doesn't like cilantro.