This cauliflower steak recipe from Queer Eye season 6 episode 3 is as tasty as a vegetarian dish can get. The base of this recipe is just a slice of cauliflower with a simple turmeric and salt seasoning. But, don't be fooled, it has an incredible amount of flavor thanks to the slightly spicy-sweet dressing that goes on top of it. Oh, and the best part is that it’s very easy to make!
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The Best Queer Eye Cauliflower Steak
Antoni Porowski’s cauliflower steaks are so delicious that you won’t believe this is actually a super healthy recipe. Don’t be surprised if a non-vegetarian friend adds this recipe to their repertoire and weekly meal plan!
The gochujang/kimchee blends perfectly with the sweetness of the honey and the smell of fresh cilantro, which will have your mouth watering during preparation. And the oven-roasted cauliflower has the perfect tenderness point to hold the dressing. Plus, the mixture of dried cranberries, fresh cilantro, and roasted salted almonds is a fresh & flavorful topping that will add the perfect amount of crunchiness to finish off the dish.
Also, these cauliflower steaks are easy to make too - they take only about 30 minutes to prepare - so they're great to make for lunch or dinner.
Anyway, let’s hop into the ingredients you'll need to make this super-easy cauliflower steak recipe from Queer Eye.
For the Antoni cauliflower steak dish, you’ll need 3 sets of ingredients: the cauliflower ingredients, the dressing, and the topping.
But, don't worry, most - if not all - of these ingredients are pretty standard, so you might already have all of them at home already.
With that said, here's what you need for the cauliflower steaks:
- 1 large head of cauliflower (about 1½ pounds)
- ¼ cup olive oil
- 2 tsp. ground turmeric
- ¼ tsp. kosher salt
For the dressing:
- 3 tbsp. finely chopped tender fresh cilantro stems
- 2 tbsp. gochujang/kimchee base sauce
- 2 tbsp. fresh lime juice (from 1 large lime)
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. honey
- Pinch of kosher salt
And for the topping:
- ¼ cup Dried Cranberries
- ½ cup fresh cilantro leaves
- 3 tbsp. roasted salted almonds, preferably Marcona almonds
If you have extra cauliflower, you have to make this cheesy cauliflower next!
For the dressing, you can either use gochujang or kimchee, which are usually found in Korean markets.
If you’re looking to serve a vegetarian/vegan dish, then use gochujang since kimchee usually contains fish sauce. And if you’re having a hard time finding any of these ingredients, then you can substitute them with sriracha sauce, which is a lot easier to find at any store.
For the vegan version, you’ll have to use gochujang and substitute the honey for agave nectar or brown rice syrup. Also, you'll want to avoid using maple syrup for this since it gives a different flavor that will not blend well with the spiciness of gochujang.
By the way, if you’re not really into very spicy food, then you can adjust the gochujang/kimchee/sriracha to your taste. You can start by adding 1 teaspoon at a time and then just keep tasting and adding until you get the right amount of spiciness.
How to Make Antoni Porowski’s Cauliflower Steaks
As I mentioned before, this is a very, VERY simple recipe.
In fact, just a few easy steps are all you need to follow to make it.
And, just so you know, it makes 4 portions if served as a side, or 2 portions if served as the main dish.
Also, I highly recommend doubling the dressing ingredients if you want some extra sauce to put on top! That's what I like to do when I make it. Gah, it's so good - but I'm a big sauce guy.
Step 1: Prepare the Cauliflower Steaks
Before getting the cauliflower out of your fridge, start by preheating your oven to 425°F. This way it’ll be all set up to cook it.
After your oven is on and heating, grab the cauliflower head and remove the green leaves and stem. Then, cut it lengthwise into two or three ¾-inch-thick steak-like slices.
Also, to clean the cauliflower, rub the slices under running water to get the dirt out, then dry them thoroughly.
Step 2: Seasoning the Cauliflower Steaks
After cleaning and drying the cauliflower slices, grab a small bowl and whisk together the oil, turmeric, and salt creating a paste to season the steaks.
Now place them on a baking sheet and arrange the cauliflower so they are lying flat. Next, use a brush to top each steak with the seasoning mixture. Then, turn each piece around, and repeat the process so both sides are covered with it.
Step 3: Baking the Cauliflower Steaks
Once the oven finishes preheating, bake the seasoned cauliflower steaks for about 25 to 30 minutes.
The cauliflower should roast until golden and tender, but it should not become "mushy". I recommend opening the oven every 5-7 min and poking each slice with a fork to check the texture until it's perfect.
Step 4: Preparing the Dressing
While baking the cauliflower, prepare the dressing so it’s ready to serve as soon as you take it out of the oven.
Just vigorously shake - or whisk - together the cilantro stems, gochujang/kimchee/sriracha, lime juice, olive oil, honey/agave nectar/brown rice syrup, and salt until combined.
Then, once it all comes together, set aside until the cauliflower steaks are ready.
Step 5: Serving
Now that the cauliflower is ready, arrange the roasted cauliflower steaks and top them with the dressing, dried cranberries, cilantro leaves, and roasted salted almonds.
And that's it!
You are now ready to serve the Queer Eye cauliflower steaks!
How to Store and Reheat Cauliflower Steaks
So, this Queer Eye cauliflower steaks recipe makes about 4 servings.
It's the perfect amount for a side if multiple people are eating it, or as a main dish for two people!
And if you have any leftover, these Antoni Cauliflower Steaks can be stored in the fridge for up to 3-5 days. Make sure you store them covered or in an air-tight container. And that it completely cools off before putting it in the fridge.
To reheat them you can either do so in the microwave or in the oven.
To keep the best texture on the cauliflower, use the oven. You just need around 10 min at 350°F.
But, if you prefer a microwave, just one minute or one minute and a half at the highest power will probably be more than enough.
Wrapping It All Up
As you can see, the Queer Eye Cauliflower Steaks are pretty easy to prepare and won’t take a lot of your time.
The ingredients are also super easy to find and you have some alternatives if you want to adjust the recipe for a vegan version.
So, yeah, that is how to make Antoni Porowski's cauliflower steaks!
I hope you like this cauliflower steaks recipeas much as I do!
If you make it, leave a comment below and let me know your thoughts!
If you liked this recipe, we have a ton of recipes on the blog that you might want to try next!
Check these recipes out:
- Luca pasta
- Olive Garden lasagna fritta
- Little Caesars cheese bread
- KFC bowl recipe
- Outback potato soup
Queer Eye Cauliflower Steaks
This cauliflower steak recipe from Queer Eye season 6 episode 3 is as tasty as a vegetarian dish can get. The base is just a slice of cauliflower with basic turmeric and salt seasoning. But don't be fooled, it has an impeccable taste thanks to the slightly spicy-sweet dressing. And the best part is that it’s very easy to make!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: Vegetarian
1 large head of cauliflower (about 1½ pounds)
¼ cup olive oil
2 tsp. ground turmeric
¼ tsp. kosher salt
3 tbsp. finely chopped tender fresh cilantro stems
2 tbsp. gochujang/kimchee base sauce
2 tbsp. fresh lime juice (from 1 large lime)
1 tbsp. extra-virgin olive oil
1 tbsp. honey
Pinch of kosher salt
¼ cup Dried Cranberries
½ cup fresh cilantro leaves
3 tbsp. roasted salted almonds, preferably Marcona almonds
- Preheat the oven to 425°F. Cut the cauliflower lengthwise into two or three ¾-inch-thick steak-like slices.
- In a small bowl, whisk together the oil, turmeric and salt. Arrange the cauliflower steaks and pieces on a baking sheet, top with the oil mixture and brush it..
- Roast until golden and tender but not at all mushy, 25 to 30 minutes.
- Meanwhile, in a bowl, vigorously shake or whisk together the cilantro stems, gochujang, lime juice, olive oil, honey and salt until combined.
- Arrange the roast cauliflower on a platter and top with the dressing, dried cranberries, cilantro leaves and almonds.
- Serving Size: 1 serving
- Calories: 392
- Fat: 24
- Carbohydrates: 43
- Protein: 8
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