Cheesy Cauliflower Steaks with Pepita Salsa

These cheesy cauliflower steaks are roasted in the oven, topped with gouda cheese, then finished with a fresh pepita salsa. They're vegetarian, gluten-free, and dangerously delicious!

Why You'll Love it

These cauliflower steaks are SO good, you’ll want to devour the whole pan and not share a single bite.

They're cheesy and rich, yet light and fresh. Truly ALL the things. The melted gouda and zesty salsa are MAGIC together.

If you're looking for a vegetarian meal that delivers, these cheesy cauliflower steaks are it! Oh and the recipe makes plenty of pepita salsa because, trust me when I say, you will want to put it on everything!

(Try my herb roasted cauliflower and garlic butter cauliflower too - easy and delicious!)

Key Ingredients

• Cauliflower - Look for a firm cauliflower head without brown spots or yellowing. The bigger your cauliflower, the more steaks you can cut. Mine made approx. six steaks.
• Taco seasoning - I love Siete brand. It tastes great and it's gluten-free, vegan, paleo, and free of preservatives/ingredients I can't pronounce. I used the mild version, but spicy works great too!
• Gouda cheese - One of my favorite melting cheeses! If you don't have gouda, any melting cheese works great. Try cheddar, Mexican, or pepper jack instead.
• Fire roasted tomatoes - For a subtle smokiness!
• Roasted red peppers - If you haven't tried red peppers in salsa before, you're in for a treat.
• Pepitas - Pepitas are a variety of green pumpkin seeds. They can be pricey, which is why I buy a big bag from Costco for a steal.
• Cilantro - Essential for that fresh, vibrant flavor profile.
• Red wine vinegar - My current vinegar of choice. It has a delicate flavor and goes great in vinaigrettes, sauces, and salsa.

How to Roast Cauliflower Steaks

Before you start, preheat the oven to 425 degrees Fahrenheit.

• Cut the cauliflower steaks - First, remove the leaves from the bottom of the cauliflower then use a sharp knife to cut it into 1-inch thick slices. You don't want to cut them too thin or they will fall apart.

• Season and roast them - Drizzle olive oil on each steak and rub it in. Sprinkle ½ teaspoon of taco seasoning on each steak and rub it in. Repeat on the other side of each steak. Roast them while you whip up the salsa.

• Make the salsa - Throw all the ingredients in a food processor and pulse until combined. It will be smoother than regular salsa, but still have some texture from the pumpkin seeds.

• Add the cheese - Sprinkle the gouda over all the steaks, then pop them back in the oven for 5 more minutes.

• Serve with salsa - Serve the steaks while warm with a generous amount of salsa. Don't be afraid to add as much as you like. It makes a big batch of salsa so you should have leftovers.

Expert Tips

• Don't remove the core of the cauliflower. It helps keep the slices together so they don't fall apart! It tastes delicious and it reduces food waste.
• Try to cut the steaks about 1 inch thick. It helps keep the steaks together and it prevents them from cooking too quickly.
• You don't have to use all of the salsa. This recipe makes a lot because it's super versatile! It tastes great with chips, but also on roasted veggies, grilled meat, and tacos.

Storage Tips

• I rarely have leftovers with this meal! But if you do, store the cauliflower steaks separate from the salsa.
• Store them in an airtight container in the fridge for up to 4 days. Store the salsa in a separate container in the fridge.
• Reheat a steak on a heat-proof plate in the microwave until heated through, then top with a generous drizzle of salsa!

More Vegetarian Recipes

• Chickpea Coconut Curry
• Herby Quinoa Salad with Avocado and Chickpeas
• Dawn's Vegetarian Pasta Salad