Cauliflower has always had a special place in my kitchen—whether it’s raw, pickled, or deep-fried, I’ve loved it in all forms. But when it came to cooked cauliflower, I had a bit of a challenge. My family wasn’t exactly on board… until I started roasting it.

That’s when everything changed.

These Oven Roasted Thai Cauliflower Steaks are bold, flavorful, and surprisingly addictive. What started as a simple experiment quickly turned into a family favorite.

Even my kids—who used to wrinkle their noses at cooked cauliflower—now devour an entire tray before I’ve even had a chance to grab one for myself.

Roasting cauliflower brings out its natural sweetness, and with the right seasonings, it becomes a whole new experience.

Think of it like potato chips—so many possibilities with different flavors! You can easily switch things up with BBQ, buffalo, or your favorite spice blends.

I’ve made a Malaysian-inspired roasted cauliflower in the past that became one of my kids’ favorite after-school snacks. But this Thai version? It’s quickly rising to the top of the list.

Here are some tips to be successful in roasting this tasty veg:

Don’t Skip the Drying Step

• After washing your cauliflower, make sure to dry it thoroughly with a clean kitchen towel or paper towels. Excess moisture can make your cauliflower soggy instead of crispy, especially when roasting.

Cut It Evenly

• Whether you’re making steaks or florets, try to cut your cauliflower into even-sized pieces. This ensures they cook evenly and you don’t end up with some burnt bits and some raw bites.

Season Boldly

• Cauliflower is like a sponge—it soaks up whatever you give it. Don’t be afraid to use bold flavors like garlic, curry, smoked paprika, Thai spices, or lemon zest. A drizzle of olive oil and a good pinch of salt and pepper go a long way too.

Whether you serve it as a side dish, snack, or light lunch, this recipe is super easy, packed with flavor, and guaranteed to win over even the toughest cauliflower critics.

If you give these tasty Oven Roasted Thai Cauliflower Steaks a try, I’d love to hear what you think! Drop a comment below or tag me on Instagram or Facebook @sandraseasycooking using the hashtag #sandraseasycooking.

Happy roasting!

Meatless Recipes You Might Enjoy:

Thai Hummus Pizza with Butternut Squash and Vegetarian Sausages

Air Fryer Ginger Turmeric Cauliflower over Yogurt

Cheesy Broccoli Frittata

Yield: 4 SERVINGS

Oven-Roasted Thai Cauliflower Steaks

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This is a fantastic side dish or a snack. It is super easy, flavorful and so delicious recipe.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 Large Cauliflower
• 1 tablespoon Oil
• Juice from 1/2 ripe lime
• Thai Seasoning:
• 1/4 teaspoon Grounded Sesame seeds
• 1/4 teaspoon Thai Chile Pepper
• 1/4 teaspoon Crushed Red Pepper
• 1/4 teaspoon Ginger powder
• 1/4 teaspoon Coriander powder
• 1/4 teaspoon Onion powder
• 1/4 teaspoon Garlic powder
• 1/4 teaspoon Cinnamon
• Pinch of nutmeg
• 1 whole lime zest
• 1/2 teaspoon Sea salt

Garnish:

• Sesame seeds

Instructions

1. Seasoning: Grind or crush toasted sesame seeds, before blending it with the rest of the ingredients. Keep it in the jar with a fitted lid if you do not use all of it. Make sure that all the steaks are completely seasoned with this on both sides. This is my own blend. You are welcome to use store both is you desire.
2. Preheat oven to 400F (200C).
3. Cut the green leaves off the cauliflower heads, then slice cauliflower into half through the stem. Starting at the cut side of each cauliflower half, make approximately 1/2-inch-thick slices.
4. You should end up with about 4 slices per head. If they start to fall apart at the very end, that’s ok, you can still roast smaller cauliflower florets, as you can see in my pictures. Also, you can serve them to the kids because they do look very appetizing when smaller.
5. Line a large baking pan preferably sheet pan with parchment paper. You can drizzle just a bit of oil so that parchment paper could stick or wouldn’t curl up.
6. Now, carefully transfer cauliflower slices to the baking pan and oil on both sides and squeeze lime right over each slice.
7. Sprinkle with Thai Seasoning on both sides and bake in the preheated oven for 25 minutes to up to 35 minutes, depending on your taste. Usually, I take mine out around 25 minutes. You do not want to burn them, however, I know that some people like more crunchy or charred than softer texture. Serve Immediately

Notes

Any leftover roasted cauliflower could be used for Cauliflower rice. It is perfect!

You can serve it with meat or as a meat replacement. Also, you can add stir-fry over it. It has so much flavor.

As a cauliflower lover, I like this dish even when it’s cold, but I would suggest to serve it hot because it tastes much better. You can prep it ahead and keep it in the fridge until ready to roast.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 158Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 333mgCarbohydrates: 20gFiber: 6gSugar: 12gProtein: 5g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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One of the treats that I remember during my high school years were roasted chestnuts. So I just have to make my own Oven Roasted Chestnuts when the Fall comes.

When the November starts and during Winter season vendors would be on the streets of Belgrade selling chestnuts, and pumpkin seeds.  

The warm scent that filled the cold air was unbelievable, almost intoxicating that you simply have to stop and get some.

When the vendor packs them in the newspaper cones, that would warm my freezing hands until I’d reach the bus station.

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I hide behind the kiosks and newspaper stands and munch on these until my bus or trolley arrives. Oh!  They were so luscious, warm and sweet in so many ways.

Well, it was hard to wake up very early to get to school on time. You see, I had to walk by myself for 15 minutes, get on the public bus, then change several trollies just to get to school on time each morning.

However, I looked forward to some of my favorite things like roasted chestnuts.

It always fills my heart with delight. You just wait until the end of the day to get something from the street vendor before you go home. 

The funniest memory that was not so funny at the moment when I roasted chestnuts at home. I lived in this old house and right below me was my friend who I spend after-school time.

So, I turned the oven on, wiped all the chestnut with the damp kitchen towel and threw them in the oven to roast. Without thinking, I went downstairs to drink coffee with my friend.

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As we went on and on about our day, we could hear a noise (BOOM!) that sounded like somebody is breaking into my place.

We were terrified, and my friend pushed me out of her door and stood there like a Statue Of Liberty… She couldn’t move. I took the biggest knife from her kitchen and went bravely upstairs.

I shouted, I screamed, I threatened… For probably 10 minutes. “Get out of my house… I have a knife, and I am not afraid to use it…” My friend was ready to start calling cops. I looked back and her finger was on that “finger-wheel”.

OK! This was before the cell phone era, and when the rotary finger-wheel phones are still in many of the households. Anyhow, I shouted again, and again…

And the noise was louder and louder every couple of seconds, as I was making each step. As I made it to the top of the stairs, just then I remembered that the noise was coming from my kitchen.

Yup! The thing that never answered my threats was, in fact, chestnuts that were roasting in my oven. How stupid of me, right?!

But I was like 15 years old, so I didn’t know that you have to score chestnuts, and if you don’t they will start bombarding your oven.

Nowadays, I usually roast them on the grill or in the oven and they wake up the warm and fuzzy sensation from the happy memories of my high school days.

TIPS:

To guarantee that you’re getting fresh, healthy chestnuts, avoid wrinkles, mottled, or dingy shells. These things can indicate mold or that they’re past their prime.

Also, check for pinholes as this can indicate worms. The chestnut season is October through the end of December, so any for sale outside that window will likely be either too young or too old.  You want shiny, firm nuts that have little, if any, space between the shell and the meat inside.

If you make Oven Roasted Chestnuts, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking

Yield: Serves 4

Oven Roasted Chestnuts

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Easy way to make over-roasted chestnuts

Prep Time 10 minutes

Roasting Time 20 minutes

Boiling Time 10 minutes

Total Time 40 minutes

Ingredients

• 1 to 2 pounds CHESTNUTS

Instructions

1. Clean each chestnut with the damp kitchen towel.
2. With a sharp knife, make a cut across the belly side of the chestnuts. You can also score cross, but one cut across the belly is easy to open it up after they are completely done.
3. Preheat the oven to 400 degrees Fahrenheit.
4. Place the chestnuts in one layer of the baking tin just to measure how many you can use in one layer before boiling.
5. Boil water, then turn down on simmer. When you see small simmering bubbles add chestnuts and simmer for 10 full minutes under the lid on low heat.
6. Drain the chestnuts, then roast the chestnuts for 20 to 25 minutes at 400F depending on your oven.
7. When the chestnuts start to open, most likely they are doing. Squeeze one or two of the chestnuts to check if the meat inside is softer and the shell is cracking. You do not want to burn them.
8. When done, keep them in the baking tin for a minute or two covered with a large kitchen towel; this will make them even softer and better for eating after they steam up for just a bit under the kitchen towel.

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Edamame with Sriracha Sea salt and Meyer Lemon is simple, delicious, and an easy snack, but I have served this number of times as a side dish as well.

Lately, I’ve reached more and more for healthier option snacks, and edamame is really on top of the list. Not only that, I love it, but my kids adore soybeans, especially in the pods. I guess it’s more fun to pop them out of their pods. If you never have them, please do, of course, if your diet permits it or you are not allergic.

They are just wonderful to snack on, and even you can pack them for school or work.

EDAMAME:

The edamame is immature green pea pods of the soybean plant. It is naturally gluten-free and low calorie, contains no cholesterol, and is a fantastic protein, iron, and calcium source.

It is an essential source of protein for those who pursue a plant-based diet.

Edamame contains manganese, vitamin K, potassium, and magnesium. Manganese helps in building strong bones, while vitamin K plays a role in adding to bone density.

Both potassium and magnesium contribute to preventing the onset of osteoporosis. Also, soybeans contain antioxidants that help the body rid itself of radicals and toxins.

This is also useful in strengthening the body’s immunity.

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Those are just a few facts about it.

I will explain how my favorite way to prepare them.

If you make Edamame with Sriracha Sea salt and Meyer Lemon or any other of my recipes please tag on INSTAGRAM, @SandrasEasyCooking using the hashtag #sandraseasycooking.. Thank you for your support and love! 

Yield: 4

Edamame with Sriracha Sea salt and Meyer Lemon

Print

Delicious and healthy snack idea.

Prep Time 3 minutes

Cook Time 5 minutes

Total Time 8 minutes

Ingredients

• 16 Oz 1lbs. Frozen Edamame
• 1/2 Meyer Lemon
• Sriracha Sea Salt to taste

Instructions

1. Bring water to a boil in a large pot or wok.
2. Carefully drop the edamame in the boiling water.
3. Cook for four to five minutes, then drain using a colander.
4. Place edamame in the glass container and drizzle with lemon juice, using half of the ripe lemon.
5. Sprinkle pinch or two of Sriracha sea salt.

Notes

You may steam the edamame using a double boiler, or place a microwave-safe glass bowl, add water and edamame and cook for one minute and 30 seconds.

Nowadays we have frozen vegetables with a bag that you can place in the microwave, so that is also one of the options, just follow package instructions.

I get mine at Kroger, frozen section by private selection.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 142Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 187mgCarbohydrates: 11gFiber: 6gSugar: 3gProtein: 14g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest