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.

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Zesty Zoodle Salad is very Healthy, so Delicious and quite simple to prepare.

I must tell you that this one is going to surprise you! I have made zoodles for quite some time now, and I love the fact that it tricks your mind that you are eating noodles.

Sometimes, I would even mix zucchini noodles and spaghetti just to eat fewer carbs, and from time to time I would create this spectacular salad.

Doesn’t it look absolutely scrumptious? Mmhmm! I know it does.

Tap here for more of my tasty salad recipes

Everything is pretty much really good for you, and you can really use any veggie you have, or perhaps add some fruit like mandarins, oranges or strawberries.

You really do not need a roadmap to make an amazingly nutritious salad.

However, I felt the need to show you a basic salad that Nebs and I have been enjoying lately.

You can do it with any protein that you wish, or eat it as it is. It’s plain and simple. Be your own creative you and zoodle a masterpiece.

If you get inspired and make these easy Zesty Zoodle Salad, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

YOU MIGHT LIKE THESE SALAD RECIPES:

Heirloom Tomato Feta Salad

Fruit Salad with Citrus Maple Dressing

Colorful Pasta Salad with Italian Dressing

Vegetarian Pasta Salad

TOMATO PESTO PASTA WITH SHRIMP AND ZUCCHINI

ZOODLES WITH SHRIMPS AND TOMATOES

Yield: Serves 4

Zesty Zoodle Salad

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Easy and tasty Zesty Zoodle Salad Recipe

Prep Time 12 minutes

Total Time 12 minutes

Ingredients

• 1 Medium Zucchini
• 1 large Carrot or 2 smaller
• 1/2 English Cucumber
• Assorted Bell Peppers sliced into strips lengthwise (1 of each color {red, orange, yellow}, medium size)
• 10 Cherry tomatoes sliced in half (you may use another type if you desire)
• 1/2 cup Calamata olives
• 1 Avocado
• 1/2 bunch Flat-leaf Parsley Italian parsley or Cilantro, stems removed (reserve some for garnish)

Zesty Vinaigrette

• 1 Ripe large Lime squeezed
• 1/2 tsp lime zest
• 1 Tbsp honey or agave syrup
• 1/4 cup extra-virgin olive oil
• 1 Tbsp rice vinegar or apple cider vinegar
• Sriracha Sea Salt to taste about 1/4 teaspoon or a bit more
• OR 1/4 tsp chili powder + salt to taste

Garnish

• 1/4 cup parsley finely chopped
• Za'atar

Instructions

1. Using a Spiral Vegetable Slicer zoodle zucchini, carrot, and cucumber. You may use kitchen paper towel t to pat dry the excess moisture.
2. Slice peppers ―  Slice pepper in half, remove seeds and the top and slice each pepper lengthwise.
3. Cut Green onions (You may use red onions if you do not have green onions), sliced cherry tomatoes in half, or if you have other larger tomatoes slice them into wedges and slice olives as well.
4. Combine ingredients for zesty Vinaigrette, and drizzle half of it. Toss everything together and taste to see if you need more. You can always drizzle more vinaigrette later.
5. Lastly, and before serving slice avocado. Now you can make pretty roses, or just slice however you wish.
6. Serve it right away. This will not hold for too long due to cucumber and zucchini who will produce more moisture as it sits especially at the room temperature. It is the best if eaten right away. It takes literally less than 10 minutes to put it together. You may prepare vinaigrette ahead and store it in the lidded jar.
7. Garnish with chopped parsley and za'atar.

Notes

This will not do very well in the lunch boxes. You can prepare it 15 minutes before eating, and it will still hold ok.  I test it by placing leftovers in the fridge, and it wasn't good after. It loses crunch and it's too much liquid from zucchini and cucumber, and of course vinaigrette. This is fantastic with pork chops, fish, or a steak. Always cut avocado just before serving. Here is how I made my rose. I need a little more practice, but it's ok, I suppose. TIP  ― Since Zoodles, cucumber, and carrots are quite long after using a spiral slicer, you may use scissors to break them into smaller spiral pieces.

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This Vegetable Hummus Pizza is easy, delicious, and perfect for lazy weekend nights.

Over the weekends I got to think of the recipes that I can make fast because my kids are home and all they ask is: “where is the food, ma?”

Sometimes, I feel like they have a hole in their belly. I guess it is just a part of growing up.

Usually, I would make delicious slow-cooked meals during the work/school days, when the kids are in school and I can actually take my time cooking.

Tap here for more tasty finger foods

This kind of pizzas that looks more like a tart is amazing during our family movie night or Sunday football. My family loved this one and already asked for more. It was definitely a success!

I was asked if I want to try “HOPE” hummus, and I could not wait to try it. My oldest son and I love hummus.

My daughter slowly but surely became a huge fan as well. We are still trying to convince my youngest to try this one. He loves certain hummus flavors.

His favorite is the original hummus, of course, and I could not agree. I tend to go back to regular hummus all the time.

That being said, my boy is really hard to negotiate. Anyhow, this is not a sponsored post, but I wanted to let you know how delicious this HOPE hummus was.

They have many flavors, and my Publix only carries these 5, which I absolutely adored.

My favorite though was jalapeno-cilantro and Thia coconut curry. Although original recipe, kale pesto, and spicy avocado were not bad at all.

However, those two flavors that I really loved hit the spot in the right places. I really liked their hummus and I would totally recommend it.

Anyhow, if you make my Vegetable Hummus Pizza, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 4

Vegetable Hummus Pizza

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Easy, delicious, and perfect for lazy weekend nights!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 Pizza Crust 1 lb
• 2 tablespoons Hope Jalapeno-Cilantro Hummus (or any on hand)
• 1 cup Fresh broccoli florets blanched
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/4 red onion, diced
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried herbs; Italian blend
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup pepper Jack, shredded
• 1/2 cup mozzarella, shredded

Instructions

1. Boil about 2 cups of water and drop in Broccoli florets for 20 to 30 seconds, then drain under cold water. Slightly dry them with kitchen paper towel.
2. Dice all the vegetables, then heat 1 tablespoon of olive oil and add diced vegetables. Season with a pinch of salt and pepper and herbs of your choice. I used an Italian blend. Saute for a couple of minutes just to get them to start cooking.
3. Shred all your cheese. You may use just mozzarella, but I loved these three kinds of cheese together.
4. Preheat oven to 400 degrees Fahrenheit.
5. Line a baking pan with parchment paper and place stretched and rolled pizza dough. You may make the dough yourself, or get store-bought. You can use a regular pizza pan, but I wanted more of a deep dish type of pizza.
6. Spread equally 2 to 3 tablespoons of hummus, then add shredded cheese, broccoli florets, and sauteed vegetables.
7. Bake for 20 minutes or until the crust begins to get a golden color, and the cheese is completely melted and bubbly.
8. Serve immediately!

Notes

Pizza Dough RECIPE 

You may pick any cheese that you wish, I just think this combo one works very well with pizza toppings.

You may use frozen florets just make sure to pat dry so you don't end up with excess water, you can defrost it instead of blanching.

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